Thursday, September 04, 2014
I thought this would be a nice summery pasta dish and wasn't wrong. It's quite lemony, in case you are sensitive to acidic dishes - but the creaminess of the avocado is a very nice way of creating a sauce that is both healthy and deceptively lush. I'm sure you could substitute a lot of different types of seafood in (I subbed salmon for shrimp, to start) or you could even leave it out entirely for a vegetarian version (perhaps with some chunks of zucchini or squash to replace the protein).
Lemon-Avocado Spaghetti With Salmon
Adapted from Serious Eats
1 large onion, finely sliced
1/4 cup (60 ml) dry white wine
250 g fresh salmon filets, no skin
500 g spaghetti
Zest and juice of 1 lemon
Freshly ground black pepper
chopped parsley to garnish
1. In a skillet large enough to hold the pasta, combine the onions and wine over medium heat and simmer until the onions are soft, about 10 minutes.
2. Add the salmon and raise the heat to high to evaporate any remaining wine; as the salmon cooks break it into large chunks and cook until the onions are caramelized and the salmon is cooked, about 5 minutes. Off the heat, add 1 tablespoon oil and salt to taste.
3. Boil the pasta in salted water until it is al dente. Drain and toss with the onions.
4. Meanwhile, peel and pit the avocado and puree it with the lemon juice, in a blender or small food processor until very smooth. Stir the mixture into the pasta and add half the lemon zest until well combined; re-season the dish with salt, if needed. Top the pasta with the remaining zest, parsley and pepper.