This recipe makes one salmon portion go a long way! The idea for it came from a spaghetti carbonara recipe, where eggs are used to create a creamy, velvety finish, without to use of cream or dairy. It’s quick and easy as well as being a healthy, nutritious meal that the kids love! It’s also easy to substitute the spaghetti for a gluten-free variety and just omit the cheese (or substitute lactose free) to make it completely dairy-free too. The salmon can be poached in advanced and left in the fridge until it’s needed or even substitute for smoked salmon! Bulk out the recipe by simply providing a larger portion of spaghetti per person- bargain!! This recipe serves a family of 5:

Ingredients:

2 salmon portions (I use 1 portion for 3 children and 2 if J and I are eating too)
3 eggs
25g (large knob) butter or butter alternative
large garlic clove, crushed
Approx 20 cherry tomatoes, halved
100g hard cheese, grated (combine cheddar and parmesan or use dairy free)
350g Spaghetti (approx) we like the whole wheat but substitute for gluten free if needed
Salt and pepper

Method:

Poach the salmon by immersing in boiling water for 5-10 minutes depending on the thickness of the fillet
Get the spaghetti cooking
Beat the eggs and stir through the grated cheese (leaving a little behind to sprinkle on top at the end), season with a few twists of salt and pepper and set aside

In a large frying pan, melt the butter and add the garlic and cherry tomatoes and gently cook for a couple of minutes

Once the spaghetti is cooked (best left with a little bite, as it will continue to cook with the other ingredients later), drain (keeping some of the cooking water) and add to the frying pan- still on a low heat
Flake the salmon and add to the spaghetti, allow to warm a little if your salmon has been in the fridge
Add the egg/ cheese mixture and toss the spaghetti around until all is coated and the egg is gently cooked in the heat of the spaghetti (ensure the pan is not to hot or you’ll end up with scrambled eggs!)