Spaghetti With Salmon And Vegetables

Grind the skinless salmon in a food processor.

Finely chop the yellow onion and parsley.

Combine the ground salmon, yellow onion, parsley, red bell pepper powder, ginger powder, black pepper, cumin powder, garlic powder, sweet soy sauce, sambal, olive oil, and breadcrumbs in a deep bowl. Mix well.

Shape the salmon mixture into balls. Repeat this process. Pan-fry the salmon balls in a skillet over medium heat until golden brown. Remove them from the pan and set aside.

Bring a pan of lightly salted water to a boil. Add the spaghetti once the water is boiling and cook for 11-14 minutes until al dente. Drain the spaghetti.

Slice the red onion into strips, dice the red and green bell peppers, slice the mushrooms, and cut the baby corn into pieces.

Heat the olive oil in the same skillet used for the salmon balls over medium heat. Add the red onion, red bell pepper, green bell pepper, mushrooms, baby corn, garlic powder, ginger powder, coriander powder, black pepper, red bell pepper powder, salt, sweet soy sauce, soy sauce, and fish sauce. Mix well and cook for 5-7 minutes.

Add the cooked spaghetti to the vegetable mixture and mix well. Then, add the salmon balls and cook briefly. Enjoy your meal!