For the sauce, medium onion (100 g), finely chopped
1/4 cup of olive oil (60 ml)
500 g of fresh salmon, cut into 2 cm cubes
2 tablespoons of lime juice
1 cup of heavy cream (240 ml)
Half teaspoon of salt or to taste
Half teaspoon of grated lime zest
500 g of conchinha macaroni
For the sauce, medium onion (100 g), finely chopped
1/4 cup of olive oil (60 ml)
500 g of fresh salmon, cut into 2 cm cubes
2 tablespoons of lime juice
1 cup of heavy cream (240 ml)
Half teaspoon of salt or to taste
Half teaspoon of grated lime zest
500 g of conchinha macaroni
In a large pot, bring 5 liters of water with 1 tablespoon of salt and a thread of olive oil to a boil at high heat
Make the sauce: In a medium pot, sauté the onion in olive oil over medium heat until it's translucent
Add the salmon and cook, stirring constantly, until it turns opaque
Join the lime juice, heavy cream, and salt
Stir and bring to a boil
Remove from the heat and add the grated lime zest
Cover and reserve
Cook the conchinha macaroni in boiling water until al dente
Drain, mix with the sauce, and serve immediately
482 calories per serving
