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Barilla® Spaghettini Salmon Sliders
with Fresh Tomatoes, Light Mayo & Fresh Arugula
- Prep
- Cook
- Skill
- Accomplished
Ingredients
Ingredients for 6 people
- 1/2 box Barilla® Spaghettini
- 1 egg
- 2 tbs. (30 mL) Parmigano-Reggiano cheese
- 2 tbs. (30 mL) extra virgin olive oil
- 1 lb. (454 g) salmon ground
- Salt and black pepper to taste
- 1 cup (340 g) arugula packed
- 6 tbs. (90 mL) light mayonnaise
- 6 slices plum tomatoes
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Instructions
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Bring a large pot of water to a boil
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Meanwhile, mix egg, olive oil and cheese
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Cook pasta according to package directions
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Drain and let cool down 5 minutes then stir in egg mixture
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Place pasta flat [about ½ inch] on a sheet pan and bake in the oven at 400° F for about five minutes
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Cut rounds with a cookie cutter and bake again until slightly crispy, set aside
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Season salmon with salt and pepper
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Form sliders about the size of a muffin pan opening
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Cook salmon sliders on a nonstick pan over medium heat for about five minutes on each side and serve in the pasta “buns” with arugula, tomato and mayo
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