Monday, 6 February 2017

Creamy Salmon and Mushroom Zoodles

Ingredients:
500g salmon offcuts
150g mushrooms chopped
500g zoodles
100ml cream
1 tbs butter
Salt and pepper to taste
1 tsp heba pap

Method:
Fry salmon and mushrooms in pan, add butter and cream. Add zoodles and tsp heba pap, and stir until warmed through and sauce thickened. Add salt and pepper to taste - serve warm.

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