Summary

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

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Instructions

1. Cook the penne al dente in plenty of salted water according to the instructions on the packet, drain and set aside.
2. 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.
3. 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.
4. 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.
5. 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.