Spaghetti bolognese and salmon seem to be favourites in our house. My husband Howard, son Ted and I all love ‘spag bowl’. Ted and I love salmon as well but Howard isn’t so keen. As Howard enjoys a bolognaise so much I didn’t think he would mind me adding salmon instead of beef. We try to eat one to two fish meals a week.
Fish is packed with goodness. Salmon especially is a great fish to have for dinner. Plus, I really enjoy the fact that fish is relatively easy to prepare and cook. When I made this dish I did wonder how the fish would work with the tomato sauce. The sauce helped to flavour the fish beautifully and the combination made the meal very tasty. We loved this one, yes even Howard and we will definitely be making it again.
What is your favourite fish and do you have any usual ways to cook it? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Vegetable peeler
- Vegetable grater
- Fish knife
- Stirring spoon
- Salmon x 500g
- Onion x 1
- Garlic 2 – 4
- Carrot x 1
- Courgette x 1
- Butternut squash x 200g
- Red pepper x 1
- Tomatoes x 2 400g tins
- Tomato puree x 2 tbsps
- Tamari x 1 tbsp
- Bay leaves x 2
- Rosemary sprigs x 2 – 4
- Salt and pepper to taste
- Start by peeling and grating the carrot, courgette and butternut squash.
- Slice the onion, garlic and red pepper.
- Heat the pan on a medium to high heat.
- Add enough olive oil to cover the base of the pan.
- When the pan has heated add the onions and garlic.
- Fry for about 2 minutes or until they start to soften.
- Add in the red pepper and fry for a good few minutes.
- Next add in the grated carrot, butternut squash and courgette.
- Now fry for a further 5 minutes or until all the vegetables start to soften.
- Once they have softened pour over the tin tomatoes.
- Then add the bay leaves, tomato puree and tamari.
- Hold the top of the rosemary sprig and pull down on the leaves.
- Put the leaves into the bolognaise sauce.
- Add the salt and pepper to taste.
- Stir all the ingredients into the sauce and then bring to the boil.
- Turn the heat down and leave to simmer for about 40 minutes.
- Leave 10 minutes at the end to the boil the pasta.
- Cook the pasta as per the packet instructions.
- While the pasta is cooking remove the skin from the salmon.
- Place your hand on top of the salmon and cut with the fish knife between the skin and the flesh.
- Cut the salmon in chunks and put the chunks in the sauce.
- Stir until the salmon turns pink in colour.
- When the pasta is cooked, drain and add the pasta to the sauce.
- Serve and add cheese (optional), then enjoy.
Salmon Spag Bowl was an easy dish to make and I’m pleased to say was enjoyed by everyone in my little family. The best part about this meal is you could make a big batch and freeze the leftovers for another occasion. It was delicious with gluten free pasta. Ted doesn’t think that this is a proper spaghetti bolognaise because we eat it with gluten free pasta. Therefore please feel free to eat it with spaghetti. However you decide to eat this meal, as always, please enjoy. Thank you xxx