IRELAND: SEA SPAGHETTIPosted 7 July 2016 by The Saucy Fish Co.
Sea Spaghetti is a long stranded brown alga which is harvested from the shallow shores of the East Atlantic Ocean and North Sea, including Ireland’s west coast.
Also known as thongweed and buttonweed, or Himanthalia Elongate if you’re feeling fancy, Sea Spaghetti is a great source of fibre, zinc, potassium and vitamin C and is fast becoming a popular substitute for pasta.
Try this superfood trend for yourself with our simple recipe for Saucy Salmon Sea Spaghetti with Tomato Chilli Chutney.
Ingredients, serves 2:
The Saucy Fish Co. Ready to Eat Roasted Sweet Chilli Salmon with Tomato Chilli Chutney
● 1 broccoli head
● 220g of Sea Spaghetti
● Black pepper
● Red pepper flakes
● 2 tablespoons of chopped flat-leaf parsley
● Crushed garlic
1. Boil the pasta for 8-11 minutes, stirring during the first minute to stop the pasta from sticking.
2. Steam the long stem broccoli for 7-8 minutes and place the salmon fillets in a pre-heated oven to warm through.
3. To heat the sauce, simply place The Saucy Fish Co. sachet in a mug of boiling water and leave to stand for 3 minutes.
4. Flake the salmon fillets over the pasta, pouring the sachet over the top of both.
5. Top the dish with parsley, crushed garlic and black pepper and red pepper flakes.