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Ingredients
Green Pasta with Salmon and Mustard-dill Sauce
- Ingredients
- 1 handful Dill
- 1 onion
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 200 milliliters milk
- 200 milliliters Vegetable broth
- 400 grams Spinach Tagliatelle
- salt
- 400 grams Salmon (skinless)
- 1 lemon (juice)
- freshly ground peppers
- vegetable oil (for the steamer)
- 2 Tbsps medium-hot Mustard
For the sauce: Rinse dill, shake dry, and set 4 sprigs aside for garnish. Finely chop the rest. Peel and finely chop onion. In a pot, fry onion in melted butter until translucent. Sprinkle with flour and sauté briefly. Add milk and broth. Simmer, stirring occasionally, until slightly thickened, about 10 minutes.
Cook pasta in salted boiling water until al dente. Rinse salmon, pat dry, and drizzle with 2-3 tablespoons lemon juice. Season with salt and pepper. Brush a steamer insert with oil. Place salmon in steamer and set in a pot of simmering water. Cover and steam 6-8 minutes.
Stir mustard into sauce. Stir in chopped dill and season with salt, pepper, and lemon juice. Remove salmon from steamer and divide into bite-sized cubes.
Drain pasta, divide among plates and top with sauce and salmon. Garnish with dill.
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 39.72 g | (41 %) | ||
| Fat | 15.1 g | (13 %) | ||
| Carbohydrates | 65.61 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.45 g | (5 %) |