Salmon Carbonara

"Grants Scottish Smoked Salmon | Buy Salmon Online | Shopfresh Seafood". Shopfreshseafood.com. N.p., 2016. Web. 8 June 2016.

Feature Ingredient: Salmon

Salmon is a species of fish native to the North Atlantic and Pacific Ocean, but is increasingly farmed to meet growing demands. Salmon is typically promoted in a healthy diet, as it contains 'good' fatty acids and is high in protein. There are many ways in which salmon is consumed - cured in a brine solution to become gravlax, smoked, grilled and even raw. In this particular recipe, I'll be using smoked salmon. Smoked salmon is prepared through cold smoking or hot smoking, which produces very different looking end products! Historically, smoking was used to prevent spoiling of the salmon by killing any bacteria. Today I'll be using cold smoked salmon in this recipe. 

Recipe: Salmon Carbonara

Serves 10

Ingredients:

300g smoked salmon, sliced
500g spaghetti 
300ml thickened cream
5 garlic cloves, diced 
1 tbsp olive oil
1 cup of grated parmesan (although I forgot to add this!)
4-5 eggs
Salt and pepper

Method:

1. Boil the spaghetti in a pot of boiling water with salt until al dente. 
2. Meanwhile, golden the diced garlic in a hot pan with olive oil.
3. To make carbonara sauce, combine the thickened cream, salt + pepper, eggs and parmesan. Mix well.
4. Drain the pasta and add the fried garlic, carbonara sauce and chopped smoked salmon.
5. Serve warm with extra salt and pepper if needed.

Here's a photographic recount of what I did;

Frying the diced garlic

Mixing the carbonara sauce

Combine all the ingredients

Serve!

Ratings/Comments:

Price: Approximately $1.85 per serving 

Difficulty: 2/5

Taste: 5/5

Overall: 5/5

(1 being lowest/not good - 5 being highest/best)

Super quick recipe that whipped up a delicious lunch in no time. I liked how the flavours were simple but highlighted those of the salmon and pepper. It was also interesting to see how the heat of the drained spaghetti cooked the carbonara sauce and even the salmon pieces. Overall, I think the dish could do with some green - perhaps basil or parsley to compliment it aesthetically. Hope you try this out!

- C