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Black spagetti with salmon

Easily digestible, gluten-free, and quickly made ​​spaghetti with salmon.

Preparation time 30 minutes


  • 170 g black rice spaghetti
  • 4 young carrots
  • some sprouts
  • 1 can of NON GGO corn
  • 100 g peas
  • 2 pieces of salmon
  • 1 tbsp olive oil
  • 20 + 50 g butter
  • salt & pepper


Clean the carrots and cut into pieces of 1 cm. Clean the sprouts and leave the corn drain. First Steam the carrots with sprouts, about 4-5 minutes. Scare them with cold water aside. Now steam the corn along with the peas, about 2 minutes.

Meanwhile, bring the fish stock to the boil. Put the rice spaghetti in the broth, bring to a boil and cook for 6 minutes. Strain them and drain.

Heat in the deeper pan 50 g butter and add the spaghetti. Add the vegetables to the spaghetti and mix well. Season with some salt.

Sprinkle the salmon pieces with salt and pepper. Heat another pan with 20g butter 1 tbsp olive oil and when it begins to appease, put the pieces of salmon and cook on both sides ca.2 3 minutes.

Put the spaghetti with vegetables nicely on a heated board and place the piece of salmon on it. Serve immediately.

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