Summary

Ingredients

• 1 onion (s)
• 400 g spinach leaves, frozen
• 1 clove garlic
• 2 tablespoon, heaped tomato paste
• 250 ml milk
• 100 g crème fraîche
• 400 g frozen salmon, thawed
• some oil
• salt and pepper
• Chili powder

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Instructions

1. Dice the onion and sauté in a little oil until translucent. Add the spinach and let it thaw. Now the chopped garlic can also be added, otherwise it would burn very quickly. Possibly add a shot of water. When the liquid has boiled off, stir in the tomato paste and sweat. Deglaze with the milk. Bring to the boil briefly, the tomato paste ensures the binding. Season to taste with salt, pepper and chilli.
2. Now add the salmon cut into pieces and cook for 8-10 minutes, stop boiling. The best thing to do is to let the salmon cook while the pasta is cooking, that fits in with the time.
3. Finally stir in the crème fraîche and season again to taste. If you like, you can also add prawns or shrimp.
4. Ribbon noodles go wonderfully with it.