Spinach and Peanut Penne with Salmon Fillet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g penne
- Salt water
- 4 salmon fillet (s) (frozen)
- 500 g spinach leaves (frozen)
- 3 onion (s)
- 4 tablespoon peanut butter
- 1 piece (s) ginger
- 200 ml coconut milk
- 1 tablespoon sambal oelek, approx.
- 2 tablespoons oil
- 200 ml vegetable stock
- 250 g cherry tomato (s)
- 2 garlic clove (s), possibly
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the penne al dente in plenty of salted water according to the instructions on the packet, drain and set aside.
- For the sauce, wash and quarter the cherry tomatoes, peel and dice the ginger and onions, if necessary chop 1 - 2 cloves of garlic, and sweat in a little oil until translucent. Then pour the vegetable stock and add the spinach. As soon as the spinach is completely thawed, add the cherry tomatoes and simmer over a low heat for 5 minutes.
- Now add the peanut butter, coconut milk and sambal oelek and season with salt and pepper. Finally, mix the sauce evenly with the pasta. The sauce looks a bit runny due to the overcooked tomatoes, but this is not a problem as the pasta still absorbs liquid.
- Salt and pepper the salmon fillets and fry them in a coated pan with a little oil for about 3 minutes on both sides, until the fish is cooked through.
- Arrange the fried fish fillets with the noodles on preheated plates. If you want, you can garnish the dish with whole peanuts and a lemon wedge.
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