If you haven’t noticed already, we’re big fans of salmon. We try to eat it once a week, it’s full of omega 3 and tastes delicious. This recipe for spicy salmon spaghetti is by no means Italian. But it’s packed with flavour and comes together in less than 30 minutes, perfect for a weeknight meal or a quick fish friday dinner!
This spicy salmon spaghetti actually came about by accident. We had marinated a whole load of salmon for a bbq and had some left over. It was simply marinated, with turmeric, black pepper, ground cumin and coriander. We didn’t want to freeze it so EmJay suggested I use it for a pasta dish. I’d never had a seafood pasta dish so I was a little nervous at how it would come out at first. But it tasted great. So good in fact that I’ve been refining the recipe since.
Now that I’ve experimented a little, I’ve discovered you can use fresh or tinned salmon, and you’ll still have all the spicy flavours. It starts off quite traditional with garlic and olive oil, but then the spices come out which transform the flavours completely. As pasta is designed as a holder of sauce/flavour, this spicy salmon spaghetti works perfectly!
I use spinach in ours as we love abit of the green stuff, you could use fresh or frozen. Alternatively, use some broccoli or peas, any greens would work, it’s all dependent on your preference.
I hope you enjoy this recipe as much as we do! Let me know if you give it a go in the comments!
Spicy Salmon Spaghetti
A delicious spicy salmon spaghetti, using store cupboard staples which comes together in less than 30 minutes.
- 300 grams salmon (raw or tinned) If raw, chopped into 2cm cubes
- 150 grams red onion finely chopped
- 100 grams mixed bell peppers finely chopped
- 6 cloves garlic sliced
- 0.5 tsp Italian herbs
- 1 tbsp olive oil
- 1 tbsp tomato puree
- 1 tsp ground coriander
- 1 tsp ground cumin
- 0.5 tsp chilli powder or chilli flakes
- 1 tsp ground black pepper
- 250 grams spinach or other green vegetables
- 200 grams spaghetti
- Salt to taste
Bring a large pan of water to the boil and add a good pinch of salt, add your spaghetti and cook according to the package instructions
In a heavy based frying pan, add your olive oil, onions and peppers and saute until translucent
Add your spices, tomato puree and salt, and mix, cook together for about 5 minutes on a medium-high heat
At this point, add your raw or tinned salmon and your spinach, and stir through until the salmon is warmed through and cooked to your liking, this should take no longer than 5 minutes if your salmon is in small pieces
Mix through your cooked and drained spaghetti and adding a little of the starchy water it was cooked in if required
You can use any fish you like in this recipe, a can of tuna would work really well too.
Feel free to experiment with the greens too! It would work great with some fresh green beans or sweet podded peas too.
I’m sharing this recipe through #cookblogshare