Seafood Spaghetti with Salmon Meatballs
A delightful combination of flavors and textures, this dish offers a nutritious and filling option featuring salmon meatballs, shrimp, and scallops in a creamy tomato sauce served over spaghetti.
Ingredients
For the Salmon Meatballs
- 1 lb skinless salmon fillet, finely chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped fresh dill
- 2 tbsp finely chopped red onion
- 1 large egg, lightly beaten
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- to taste Salt and freshly ground black pepper
- 2 tbsp olive oil (for searing)
For the Pasta and Sauce
- 1 lb spaghetti
- 8 oz shrimp, peeled and deveined
- 8 oz scallops, patted dry
- 4 cloves garlic, minced
- 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 1 28 oz can crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
- to taste Salt and freshly ground black pepper
- pinch red pepper flakes (optional)
- Lemon wedges, for serving
Instructions
Preparation of Meatballs
- In a large mixing bowl, combine the finely chopped salmon, panko breadcrumbs, dill, red onion, egg, lemon juice, Dijon mustard, garlic powder, red pepper flakes (if using), salt, and black pepper. Be cautious not to overmix the ingredients.
- Using your hands, form the mixture into 1-inch meatballs, aiming for approximately 20 to 24 meatballs. If the mixture feels too sticky, lightly oil your hands for easier handling.
- Heat olive oil in a skillet over medium heat. When hot, add the meatballs and sear them until they are browned on all sides, about 5 to 7 minutes. Set aside on a plate.
Cooking the Spaghetti
- Bring a pot of salted water to a boil and cook the spaghetti until it's al dente. Reserve at least 1 cup of the pasta water before draining.
Making the Sauce
- Wipe the skillet clean and add more olive oil over medium heat. Sauté the minced garlic until fragrant, without browning.
- Add the shrimp and scallops to the skillet, cooking until opaque, about 3 to 5 minutes. Remove seafood and set aside.
- Pour in the dry white wine and scrape any bits stuck to the bottom. Simmer for 2 to 3 minutes.
- Stir in the crushed tomatoes, simmer for about 10 minutes, and then add the heavy cream, cooking for an additional 2 to 3 minutes.
- Return the meatballs, shrimp, and scallops to the skillet. Let simmer for another 5 minutes, adding reserved pasta water as needed for consistency.
Final Assembly
- Add the cooked spaghetti to the skillet, toss gently to coat with sauce. Garnish with chopped parsley and serve with lemon wedges.
Notes
For leftovers, refrigerate in an airtight container for 2 to 3 days or freeze components separately for up to 2 months. Reheat gently on the stovetop.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 70gProtein: 35gFat: 20gSaturated Fat: 8gSodium: 900mgFiber: 4gSugar: 6g
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