Spaghetti with Salmon& Sorrel (Or Spinach)
Submitted by ulluxb
Flaked salmon and ribbons of sorrel or spinach tossed with buttered spaghetti, tiny broccoli florets, lemon, and Parmesan. An elegant, colorful pasta that comes together in under an hour.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minThis is the kind of pasta you’d expect from a well-loved British cookery writer: understated, elegant, and deeply considered. Flaked salmon, fine ribbons of sorrel (or spinach if sorrel proves elusive), and tiny broccoli florets are gently warmed in butter and lemon juice, then tossed with fresh spaghetti and a scattering of Parmesan.
Every strand ends up prettily flecked with pink salmon and green ribbons. The sorrel brings a tangy, lemony bite that plays brilliantly against the rich fish. Spinach works too, though you’ll want to be more generous with the lemon juice to make up for its milder flavor.
Serve it straight from the casserole with lemon wedges on the side rather than more cheese. The dish is already perfectly balanced.
Kitchen Tips
- Roll and snip the greens: Rolling the sorrel or spinach leaves tightly and cutting across with scissors gives you fine ribbons that wilt instantly into the hot pasta.
- Keep the broccoli tiny: Chop the florets very small so they cook through in just a minute and distribute evenly through the dish.
- Gentle heat for the salmon: The fish is already cooked. You’re just warming it through so it stays in beautiful flakes rather than breaking into mush.
- Spinach needs more lemon: Sorrel has a natural tanginess that spinach lacks. If using spinach, double or even triple the lemon juice to get that same bright acidity.
Ingredients
Directions
*Note: Amount given for sorrel (or spinach) is for trimmed weight.
Take some sorrel or spinach leaves and roll them up tightly, a few at a time.
Snip across with scissors to make fine green ribbony shreds.
Chop the broccoli florets into very small pieces indeed, and bring a large pan of salted water to the boil for cooking the pasta.
Melt 2 oz butter in a flameproof casserole suitable for bringing to table.
Add the broccoli, stir to coat with fat, cover with a lid and cook gently for just 1 minute.
Add a very generous grinding of pepper, some salt and 2 teaspoons lemon juice (or quite a bit more lemon if using spinach).
Shake the casserole to distribute the flavourings, then scatter the flaked fish over the broccoli but do not stir it in.
Cover and leave over very gentle heat for just 3 minutes or so.
Meanwhile cook the pasta.
Draw the casserole away from the heat.
Add the well drained pasta, the Parmesan and most of the sorrel or spinach ribbons.
Toss quickly, gently and thoroughly so that every strand of pasta is anointed with butter and prettily flecked with the pink and green of the salmon and vegetables.
Check the seasoning, sprinkle the remaining ribbons of greenery over the top and serve straight away, accompanied by wedges of lemon instead of the ubiquitous bowl of grated Parmesan cheese.
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