For me, this dish can sometimes be a bit too rich but hubz loves it everytime! It's an alternative to the steamed salmon parcels we do often during the week and feels a little bit special without pushing the boat out too far :)
Based on cooking 2 salmon fillets for two people (or 4 of you if like me you find it quite rich) start by pan frying a finely chopped stick of celery, 1 red onion and 1 crushed clove of garlic in a small piece of salted butter.
After 3-4 mins add 2 chopped salmon fillets to the pan with pouring cream (I will leave it up to you whether you go single, full fat double or opt for a reduced fat version such as Elmlea...) and half a Knorr fish stock cube to dissolve in the sauce.
Whilst this is cooking boil the kettle and stick on the spaghetti. Both should be ready 9-11 mins after bubbling away.
FUN TIP: your spaghetti is cooked if, when you throw a strand of it on the kitchen wall, it sticks!
In the very last minute of cooking, squeeze a quarter of lemon into the sauce. Taste, add more if you wish (personally I like the lift it gives so usually go for half a lemon) and season to taste with salt and pepper also.
Serve your creamy salmon and sauce over warm spaghetti and enjoy! Happy weekend dining! X
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