Creamy Smoked Salmon Pasta.
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4
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Calories
668 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Mediterranean, Italian
Creamy Smoked Salmon Pasta.
Description
This recipe makes Creamy Smoked Salmon Pasta by puréeing half of the smoked salmon with fresh cream to form a silky sauce base. Onion is finely chopped and sautéed in butter until softened, then the remaining salmon pieces are gently cooked briefly to maintain delicate texture.
The creamy salmon sauce is mixed into the sautéed salmon and onions, then combined with al dente cooked short pasta, such as treccine or penne. Adding reserved pasta cooking water adjusts the sauce consistency to be creamy but fluid.
Seasoning with salt and freshly ground black pepper enhances the flavors, while chopped fresh parsley adds a herbaceous note and color. The dish is typically served warm.
The final texture is smooth and creamy, with smoky salmon pieces lending bursts of flavor. This dish allows a gentle balance of creamy dairy and savory fish, ideal for a refined yet comforting pasta meal.
Ingredients
- 14 oz short pasta I used treccine
- 9 oz smoked salmon cut into small pieces
- 8.5 floz fresh cream or half and half
- 1 white onion peeled and finely chopped, or yellow onion
- 1 handful parsley washed and chopped, fresh
- salt for pasta and to taste
- black pepper to taste, freshly ground
Instructions
- Wash and chop the parsley, peel and finely chop the onion and cut the smoked salmon into small pieces.
- Purée half the salmon with the cream until you have a smooth creamy sauce. Add milk if it seems too thick.
- Melt the butter in a deep skillet or frying pan. It needs to be big enoughto add the pasta in later. Sayté the chopped onion until it softens. Then, add the remaining salmon pieces and sauté for just a minute.
- Mix in the salmon cream with the cooked salmon and onion. Cook for just a minute and add salt and pepper to taste.
- Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Save a cup of pasta cooking water. Then drain the pasta and add it to the sauce.
- Mix the pasta and sauce together over a very low heat. Add some pasta cooking water to get a creamier and more liquid result if the sauce seems dry. Add some of the fresh parsley.
- Turn off the heat, sprinkle with more fresh parsley and serve immediately.
Notes
- Italians usually avoid cheese on fish pasta, but Parmigiano can be added if desired.
- Short pasta like penne or egg noodles such as tagliatelle or tagliolini work well for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 668 kcal
% Daily Value*
| Calories | 668kcal | 33% |
| Carbohydrates | 79g | 26% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 86mg | 29% |
| Sodium | 525mg | 22% |
| Potassium | 438mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1064IU | 21% |
| Vitamin C | 4mg | 4% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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