Saffron Spaghetti with Salmon

Ingredients

• 300 g salmon fillet skin‑less and boneless (2 fillets)
• 200 g spaghetti
• 2 tbsp heavy cream
• 1 tsp horseradish (jarred)
• 1 tbsp Olive Oil
• 1 tbsp flour
• 1 pinch saffron strands
• Salt
• freshly ground pepper
• garnish
• finely grated horseradish
• chopped chives

Instructions

1. 1.

   Cook spaghetti in boiling salted water according to package instructions until al dente.

2. 2.

   Season salmon with salt and pepper, dust one side with flour. In a non‑stick pan heat oil over medium heat; place floured side down and cook for about 8 minutes until crisp on that side, cooked through but still slightly translucent inside.

3. 3.

   Heat heavy cream, horseradish, and saffron in a pan (do not boil) and stir in drained spaghetti with a splash of pasta water. Season with salt and pepper to taste and serve on plates. Top with salmon and garnish with grated horseradish and chives.