Fish
Penne with salmon and creamy leek & spinach sauce
Recipe
Enjoy creamy Penne with Leek and Shredded Salmon. A simple recipe with leek, shredded salmon and a tasty lemon cream sauce. Perfect for a quick and tasty meal.
ingredients
4 persons
- 1 leek
- 1 onion
- 1 garlic clove
- 360 grams of penne (contains wheat, may contain mustard and soy)
- 300 grams of cooking cream (contains milk, including lactose)
- 200 grams of spinach
- 300 grams of salmon
- 60 grams of grated mature cheese (contains milk, including lactose)
- 1 lemon
- 1 tbsp The Spice Club Dill
- 1 tbsp The Spice Club Oregano
- 1 vegetable stock cube
- 1 tbsp olive oil
- Salt and pepper (to taste)
preparation
Step 1: Preparation
- Bring a large pan with plenty of water to the boil for the penne.
- Halve the leek lengthwise and then cut it into thin half rings.
- Chop the onion.
- Press or finely chop the garlic.
Step 2: Fry the leek
- Heat half a tablespoon of olive oil per person in a saucepan with a lid over high heat.
- Fry the garlic, onion and leek for 4 to 5 minutes. Keep stirring well to prevent them from burning.
Step 3: Cook Penne
- Cook the penne according to package instructions, usually 10 to 13 minutes. Drain and let the penne steam out.
Step 4: Bake the Salmon
- Gently pat the salmon dry with paper towels. This ensures that the salmon gets a crispy crust during baking.
- Heat a pan over high heat and add a dash of olive oil. Wait until the pan is hot.
- Place the salmon fillet skin side down in the hot pan. Fry the salmon for 3-5 minutes on this side. This makes the skin nice and crispy.
- Carefully turn the salmon over and cook for another 1-2 minutes on the other side. The salmon should still be juicy on the inside, so be careful not to overbake it.
- Remove the salmon from the pan and place it on a plate
Step 5: Finish the sauce
- Add the cooking cream and the spice club fish to the leek in the frying pan and crumble 1 stock cube above the pan. Cover the pan and let it simmer for 8 to 10 minutes.
- At the last minute, add the spinach a handful at a time and stir until it has shrunk.
- Mix half of the grated cheese into the sauce and heat it again.
- Cut the lemon into wedges and squeeze 1/4 lemon per person into the sauce. Season the sauce with plenty of salt and pepper.
Step 6: Serve
- Divide the cooked penne among the plates and spoon the leek-spinach sauce with salmon over it.
- Garnish the dishes with the remaining grated cheese and the remaining lemon wedges.
Luxury stock pots
We are regularly asked why there is no salt in our products, but sometimes there is in the recipes. Read more about this and how reducing salt intake contributes to your health & wallet via the link below.
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