October 9, 2017
When it comes to meals in our household, we value recipes that are quick, cheap, healthy, flexible, and require minimal preparation.
They also need to be tasty, and – of course – gluten-free.
We make this recipe a few times a month because it manages to meet every one of our values and requirements.
From a nutrition point of view, salmon and avocado are excellent for getting the recommended dose of those all-important omega-3 fatty acids necessary for our health.
This recipe is for two people, but it can be doubled easily.
Recipe: Smoked Salmon and Avocado Pasta
• 75-100 grams of maple pepper smoked salmon
• 1/6 package of gluten-free linguini
• 2 medium carrots, peeled and diced
• 2 cups of broccoli, diced
• 2 stalks of celery, diced
• 1 avocado, diced
• 1 tablespoon of maple syrup
• Add pepper and salt to taste
• 1 tablespoon of cooking oil (I use one that is infused with garlic and ginger)
- Start a pot of water boiling.
- While water is boiling, prep carrots, broccoli, and celery… Then add them to a 5-quart saucepan with lid and cooking oil. Cook over medium-heat until fork-tender.
- Add pasta to boiling water.
- Add maple syrup, lots of pepper, and a small amount of salt to the veggies. Turn down burner to a low-heat.
- Prep your avocado.
- Add the avocado to the veggie mix… Then stir.
- Tear the smoked salmon into bite-sized pieces… Add to the veggies… Then stir.
- Drain the pasta… Then add to the veggie mix.
- Stir again so that the warm avocado is now coating the pasta and most of the veggies.
- Serve into two bowls… Eat… And be happy.
- Change the smoked salmon flavour.
- Use zucchini noodles instead of pasta.
- Change your veggie mix.
- Use cream cheese if you can’t find an avocado, or if they’re too expensive.
- Use cashews if you are a vegetarian.
- Try a different cooking oil, e.g. sesame oil adds a great depth of flavour to this dish… Especially if you’re using plain smoked salmon or cashews.
- Treat this as a go-to dish you can get onto the table in 20 minutes.