Sea Spaghetti with Salmon and Leeks

Sea Spaghettii with Salmon and Leeks

This is a really simple nutrient dense ‘pasta’ dish devoid of the usual highly refined processed pasta. The use of sea spaghetti instead of traditional pasta adds a whole extra load of vitamins, mineral and anti-oxidants to this recipe. One that is worth a special mention is iodine. Our thyroid gland relies on iodine to create thyroid hormone. Thyroid hormone is needed to create energy, without adequate levels of thyroid we experience fatigue & lethargy, not ideal for the endurance athlete!

Away from the health benefits of sea spaghetti, it’s delicious taste and texture turns a simple meal into a something perfect for a special occasion.

Prep: 10 mins                Cook: 30 minutes

Serves: 2

Ingredients: (please use organic where possible):        

50 gr. Sea Spaghetti
2 small filets of salmon, skin on
1 large leek, sliced thinly
½ small onion, sliced thinly
20gr butter
1 lemon
15 grams dill
100ml Greek yoghurt or crème fraiche
50ml fish stock
250ml water
Salt and pepper

  1. First poach the fish. Place the onion, 1 slice of the lemon, 4-5 peppercorns and 1 sprig of dill in a deep saucepan. Pour in the water and bring to the boil, turn the heat down and simmer for a couple of minutes to release the flavour in the liquid. Place the salmon fillets (skin side down) on top. Cover and simmer on a low heat for 10 minutes. Remove the fish from the pan and allow to cool.
  2. Meanwhile in a separate large saucepan boil water. Add the Sea Spaghetti and boil for 15-20 minutes or as instructed on the packet.
  3. Make the sauce. Melt the butter in deep frying pan. On a low to medium heat fry the leeks for 5-7 minutes, without allowing them to colour. Add the fish stock, crème fraiche and juice of ½ the lemon and allow to simmer gently for 5 minutes.
  4. Remove the skin from the salmon and shred it into the sauce. Add the cooked sea spaghetti and mix together with salt and pepper
  5. Serve with a wedge of lemon.








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