Creamy salmon pasta

Serves: 4

How to make the pasta

What you’ll need:

300 g dried pasta (we used fettuccine)
1/4 tsp salt
Big pot (5 l)
Measuring cup
Timer
Colander

1. Fill the big pot with 3-4 l of water.
2. Bring the water to a boil.
3. Add the pasta to the boiling water. Read the pasta package for cooking time. Set the timer. Then add the salt.
4. When the timer goes off, turn off the heat. Drain the pasta in a colander. (Use a pasta spoon if you need to.) Set aside in a separate bowl.

How to make the salmon

What you’ll need:

Salmon fillet, frozen LAX FILÉ
2 tbsp lemon juice
Big pot (5 l)
Colander
Fork

1. Fill the pot with 3-4 l of water, the frozen salmon and the lemon juice.
2. Bring the water to a boil. Let it boil for 5-10 minutes (a timer helps).
3. Turn off the heat. Drain the salmon in a colander.
4. Use a fork to pull the salmon into shreds. Set aside.

How to combine

What you’ll need:

1 onion
2 garlic cloves
2 tbsp olive oil
1 can of coconut milk (about 250 ml)
Coriander
Basil
1/4 tsp pepper
Vegetable knife
Utility knife
Chopping board
Frying pan
Turner
Scissors

1. Chop the onion. Slice the garlic cloves.
2. Sauté the garlic and onions in olive oil for 2-3 minutes or until the onions are clear.
3. Add the salmon and pasta to the pan. Mix gently.
4. Shake the unopened coconut milk a bit. Add it to the pan. Mix slowly for a minute.
5. Pour into bowls.
6. Cut up some coriander and basil. Add in small amounts of herbs and some pepper until you like the taste.

Tasty tips:

If you don’t want coconut milk, use any type of cream.
If you don’t have coriander or basil, try parsley or other fresh herbs.
If the finished dish tastes a little too fatty, squeeze in some lemon juice.