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Fresh creamy fusilli with salmon fillet and broccoli
Italian fresh creamy fusilli with salmon fillet, broccoli, crème fraîche and capers
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Ingredients
Directions
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Cut both pieces of salmon in half lengthwise so that you get 4 fillets.
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Heat the oil in a frying pan and fry the salmon fillets for 8 minutes on medium heat. Turn halfway.
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Remove the pan from the heat and leave to rest for 10 minutes with the lid on the pan. Season with salt and pepper.
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In the meantime, bring a pot of salted water to the boil, add the pasta and cook for 10 minutes until al dente. Drain.
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Meanwhile, wash the broccoli and divide it into small florets. Peel the sprout of the broccoli and cut into cubes.
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Bring a pot of water to the boil, add the broccoli and boil for 3 minutes. Drain and rinse under cold running water (blanch).
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Put half of the broccoli, all crème fraîche and the capers in a high cup and puree with the hand blender until puree. Season with pepper and salt.
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Mix the puree through the pasta and serve with the rest of the broccoli and salmon fillet.
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Nutrition
835Calories
Sodium22% DV535mg
Fat66% DV43g
Protein96% DV48g
Carbs20% DV60g
Fiber36% DV9g
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