Avocado and salmon spaghetti pairs pasta with salmon, a source of protein, and avocado, whose unsaturated fats make a sauce creamy without much cooking.
The whole dinner takes about 20 minutes. The sauce is blended raw, the salmon needs only a few minutes in a pan, and the pasta water does the final job of loosening everything.
The method
This serves four. Adjust the salt, pepper and lemon to taste.
Ingredients
- 320 g spaghetti
- 1 large ripe avocado
- 200 g salmon fillet (skinless), or smoked salmon
- 1 lemon, zest and juice
- 1 small clove garlic
- 2 tablespoons olive oil, plus a little extra for the pan
- Salt and black pepper
- Fresh parsley or dill, to finish
Steps
- Cook the spaghetti in a large pot of well-salted boiling water until al dente, following the packet timing. Before draining, set aside a mugful of the cooking water.
- While the pasta cooks, scoop the avocado into a blender with the garlic, the olive oil, the juice of half the lemon, salt and pepper. Blend until smooth and thick.
- Pat the salmon dry and season it. Fry it in a lightly oiled pan over medium heat, turning once, until it is just cooked through and flakes easily. Break it into large chunks. If you are using smoked salmon, there is no need to cook it. Tear it into strips instead.
- Toss the hot spaghetti with the avocado sauce, adding the reserved water a spoonful at a time until the sauce coats the strands silkily.
- Fold in the salmon gently so it stays in pieces. Finish with lemon zest, a squeeze more juice, black pepper and chopped herbs. Serve straight away.
Why it works
Avocado turns grey when it sits, so the sauce is best made just before serving. The lemon juice slows the browning and also lifts the richness of both the fruit and the fish.
The starchy pasta water is what makes the sauce cling. Without it, a blended avocado sauce can feel heavy and sticky. With it, the sauce turns glossy and spreads evenly.
Salmon is forgiving, but it dries out quickly. Take it off the heat while it is still slightly moist in the centre, because it keeps cooking in the warm pasta.
Tips and variations
- Make it creamier. Blend a few spoonfuls of ricotta into the avocado sauce. This gives a milder, lighter sauce than double cream would.
- Serve it cold. Rinse the cooked spaghetti under cold water and toss it with the sauce and smoked salmon for a chilled lunch. Capers and thinly sliced spring onion work well here.
- Add heat. Chilli flakes or a little fresh chilli in the blender give the sauce some kick.
- Add vegetables. Wilted spinach or steamed broccoli folded through the pasta makes the dish go further.
- Change the pasta. Wholewheat or spelt spaghetti adds a nuttier flavour and more fibre. Rice-based spaghetti works for a gluten-free version.
- Swap the fish. Hot-smoked salmon has a firmer texture than cold-smoked. Flake it into bite-sized pieces and add it at the end.
Leftovers do not keep well, because the avocado darkens and the sauce thickens overnight. It is better to cook only what will be eaten. If you do have some left, loosen it with a splash of water or lemon juice before eating it cold.