Red Lentil Spaghetti with Coconut Salmon Sauce!

Some of the best recipes are the ones we create out of desperation!

This was amazing, and we never would have thought of it except that we were running low of supplies in the fridge and the pantry and had to use what was available.

First we started with a box of red lentil spaghetti which was in the back of the pantry.

But there were no tomatoes, tomato paste, or tomato sauce to be found? What could we use for the base for the spaghetti sauce? Well there at the bottom of the cupboard was a can of Coconut Cream. Hmmmmm.

So what goes with that? The only protein we had was a small piece of frozen Atlantic wild caught salmon…. That could go with coconut cream, right?

Okay… to “beef” things up, let’s see what veggies might work… An onion, some scallions, and zucchini.

Spaghetti with Coconut Salmon Sauce!

Ingredients:

Looking for Kosher Coconut Cream?

• 1 half package of red lentil spaghetti
• 1 medium onion chopped
• 1 medium zucchini sliced into chunks
• 1/2 cup chopped scallions
• 1 piece of salmon sliced into chunks
• 1/2 tin of coconut cream
• 3 tablespoons Galilee Green Olive Oil – GGOO (for stir frying)
• Garlic powder, black pepper and salt or soy sauce to taste

Directions:

1. Prepare the spaghetti according to instructions on package and set aside.
2. Stir fry the veggies in GGOO at medium heat.
3. Add the salmon chunks last into the stir fry and cook for a few minutes.
4. Pour 1/2 tin of coconut milk (or more) into the stir fry mixture and stir some more.
5. Add spices to taste.
6. Serve the spaghetti in a bowl and pour the coconut salmon sauce on top. Yumm