Recipes
Salmon and Spincach Spaghetti
Ingredients
10 Portions
• Frozen Salmon Fillet: 1
• Bechamel Sauce: 1L
• Lemon Juice: From 1 lemon
• Fresh Chives: 1 tbsp
• Fresh Spinach: 80g
• Salt & Pepper: To taste
• Spaghetti: 170g
• Onion (finely diced): 200g
• Garlic (finely diced): 1 clove
50 Portions
• Frozen Salmon Fillet: 5
• Bechamel Sauce: 5L
• Lemon Juice: From 1 lemon
• Fresh Chives: 5 tbsp
• Fresh Spinach: 400g
• Salt & Pepper: To taste
• Spaghetti: 850g
• Onion (finely diced): 1kg
• Garlic (finely diced): 5 cloves
100 Portions
• Frozen Salmon Fillet: 10
• Bechamel Sauce: 10L
• Lemon Juice: From 1 lemon
• Fresh Chives: 10 tbsp
• Fresh Spinach: 800g
• Salt & Pepper: To taste
• Spaghetti: 1.7kg
• Onion (finely diced): 2kg
• Garlic (finely diced): 10 cloves
Method
1. Place salmon on parchment, season with salt and pepper, squeeze over ⅓ lemon juice
2. Cook at 180˚C for ~15 mins until just cooked
3. Prepare béchamel sauce with loose consistency
4. In a separate pan, fry onion and garlic in olive oil until translucent, then add béchamel
5. Season with salt, pepper, and remaining lemon juice; flake in cooked salmon
6. Cook spaghetti in boiling water, drain, then combine with sauce; add milk if needed to loosen
7. Just before serving, stir in chopped chives and spinach
Key Points
Allergens
Wheat, Milk, Fish
