Gluten-free creamy pasta with fresh salmon, pomegranate, and lime – quick and flavorful.
#gluten-free
Ingredients
For the pasta:
200
g salmon fillet (sushi quality)
3
tbsp olive oil
0.5
Pomegranate
0.5
Lime
0.5
red onion, small
2
tsp chives, fresh
Salt & Pepper
2
Packs of
KOMEKO FETTUCCINE
4
tbsp fresh cream
Dill, fresh
Preparation
Prepare salmon
Cut the fresh salmon into small cubes and place it in a bowl; add the olive oil and mix.
Prepare pomegranate and lime
Halve the pomegranate and remove the seeds. Finely grate the lime zest and squeeze out the juice.
Chop onion and chives
Finely chop the red onion and chives.
Arrange the salmon mixture and chill
Add all ingredients to the bowl with the salmon, season with salt and pepper, and mix well. Cover and let rest in the refrigerator for at least 30 minutes.
Cook and mix fettuccine
Simmer the KOMEKO FETTUCCINE for 2 minutes in 1-1.5 liters of salted water, drain and add to the salmon mixture.
Arrange and serve
Add fresh cream and mix very lightly. Divide between two plates and garnish with fresh dill.
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