Salmon Pasta

Submitted by Luschka

"When I left school I worked in an Italian restaurant. For staff meals we were allowed various basic pastas, but we could pay extra for a more ‘luxury’ meal, such as seafood etc. Every Saturday, I’d ‘spoil’ myself and buy salmon pasta. Once I left the job, I would crave this pasta, so I had to try to recreate it as best I could. I do tend to vary the optional items depending on what I have in the fridge, but the basic stays the same. BTW, if you don’t like garlic, you don’t have to add it, but it is definitely worth it!"

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 2-3

ingredients

• 150 g smoked salmon (diced or in strips)
• 200 g penne (or any pasta with a hollow area that can be filled by sauce)
• 2 -3 garlic cloves, crushed
• 1 tablespoon butter
• 1 tablespoon flour
• 1⁄4 cup milk
• 1⁄4 cup cream
• 2 tablespoons capers (optional)
• 2 spring onions (finely chopped) (optional)
• salt & pepper, to taste
• parmesan cheese, to taste

directions

1. Boil pasta as per manufacturer’s instructions, and set aside.
2. In a frying pan, heat olive oil, and warm the crushed garlic cloves for just a few seconds. Add the smoked salmon strips and let them cook just enough to warm them. It doesn’t need to be cooked as such, just enough heat to infuse the garlic with the salmon.
3. At this point add any optionals, such as capers or spring onions, but bare in mind that the salmon/garlic blend is already very rich.
4. When cooked, set aside.
5. Place the butter in a separate preheated saucepan and melt the butter down (on low heat). Once the butter is melted down add the plain flour.
6. Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
7. Mix the milk and cream well.
8. Remove from heat and slowly, very slowly add the milk and stir. This must be done slowly, or it will become lumpy. Keep adding the milk until the desired thickness is achieved.
9. Add the sauce to the salmon and mix well.
10. Add the pasta, sprinkle with some parmesan cheese and black pepper and enjoy!

Reviews

[mkandula]

i have tried this multiple times. it always comes out delcious, with a tremendous amount of garlic flavor. not overpowering at all. i think one user may have used cooked salmon instead of smoked salmon/lox and that may have accounted for her disappointment with the recipe. this clearly works better with smoked salmon as that has more flavor than just cooked or steamed salmon.

 

[Jamille0427]

Made this yesterday for my bf & I because we had some left over salmon. Pretty easy to make, i wish they would tell you how much olive oil to use because i used way too much and felt that overall the dish was very greasy. My bf loved it :) the homemade cream sauce was a hit . I will deff make this dish again, but next time i will add broccoli and grilled chicken instead of the salmon.

 

[Charmy]

Made this yesterday for my Bf and he loved it he only suggested me that forthe next time to leave out the capers.It is a simple and easy pasta dish.Thanks definetly make again!!

 

[Peach.Bellini]

It was simple and very very yummy. The garlic, salmon and capers mixed together for a very nice bold flavour. Might suggest adding a little more butter and flour to make the sauce a bit more creamier.

 

[Abby Girl]

I am afraid that this recipe did not hold up to what I was expecting. My hubby went fishing for the first time out on the west coast of B.C. and caught a large Coho Salmon. We had cooked part of it the night before, so I had leftover cooked salmon. I had weighed out the salmon and the pasta, so I should have been right on with the amount of sauce. I had to add more cream/milk to make it creamier....and the final results were still on the dry side. Even though I cooked the garlic in the butter before adding the flour (roux), the taste was on the bland side, so I added some dill weed and some lemon juice. If I were to make this again, I would use at leat 1-1/2 to 2 cups milk/cream. As I have 3 large pieces of Coho still in my freezer, I might be doing this recipe again, but with some changes.