Gluten Free Spring Menu: Spaghetti with Salmon & Asparagus
This gluten-free option is protein-loaded, easy to make and oh-so-appetizing! No excuse to not try it...
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients:
- · 250g gluten free wholemeal spaghetti
- · 2 salmon fillets
- · 100g salmon
- · 8 fresh asparagus stalks
- · 1 vegetables and herbs broth cube
- · 150 ml Chardonnay white wine
- · 1 shallot
- · 25cl milk
- · A pinch of pepper
Method:
• In a saucepan, boil a large volume of salt water. For fresh asparagus, wash and peel them before cooking them for 10 minutes in boiling water. Drain before cutting into 5 equal pieces.
• Cut the salmon into cubes of about 1 cm in diameter.
• Boil a pot of salted water and immerse the pasta. Cook for 9 minutes and cook 'al dente' .
• Meanwhile, prepare the sauce. Peel shallots and chop finely. Fry in a pan with a cube of vegetable broth and spices and 150 ml dry white wine Chardonnay .
• Reduce the fire until there is no more liquid, then add the cream and bring to a boil before stopping cooking.
• Drain the pasta and set aside in a dish. Pour the sauce into the pan where the pasta is cooking and add the diced salmon. Cook 2 minutes, add the asparagus and pasta.
• Cook for 1 more minute, stirring. Pour into a serving dish and enjoy
Bon Appetit!
More recipes from our 'gluten free Spring menu':
