Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 g wild salmon fillet (s), cut into cubes
- 3 spring onions, cut into rings
- 0.5 ½ lemon (s), untreated, zest and juice
- 1 handful wild garlic, cut into strips
- 1 handful cocktail tomatoes, halved
- 100 ml cream
- 50 ml white wine
- 50 ml vegetable stock
- 1 tablespoon oil, neutral
- 1 teaspoon sugar
- salt and pepper
- 150 g spahetti
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente in salted water according to the instructions on the packet.
- Meanwhile, drizzle the cubes of salmon with lemon juice. Add lemon zest, pepper and salt. Then fry in 1 tablespoon oil with the spring onions in a non-stick pan for about 5 minutes.
- Deglaze the whole thing with the white wine and let it reduce briefly. Add the cream and stock and bring to the boil briefly. Season to taste with pepper, salt and sugar. Then add the wild garlic and tomatoes and simmer for about 5 more minutes.
- Arrange the spaghetti on plates and pour the salmon and wild garlic sauce over the pasta.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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