Salmon Pasta Recipe (Pasta al Salmone)
User Reviews
4.0
3 reviews
Good
-
Prep Time
10 mins
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Cook Time
10 mins
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Servings
4
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Calories
884 kcal
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Course
Main Course
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Cuisine
Italian, Italian-American Fussion
Salmon Pasta Recipe (Pasta al Salmone)
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This delicious Salmon Pasta Recipe of linguine tossed in a rich sauce of cream, garlic, smoked salmon, and dill, comes together in no time.
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Ingredients
- 2 tablespoons olive oil
- 1 peeled small diced shallot
- 2 finely minced garlic cloves
- 2 tablespoons capers and brine
- 1/3 cup dry white wine
- 2 cups heavy whipping cream
- 8 ounces smoked salmon cut into ½” chunks
- 1 tablespoon finely minced fresh dill
- Juice of ½ lemon about 1 to ½ tablespoons
- 1 pound fresh or dry linguine
- coarse salt and fresh cracked pepper to taste
Instructions
- Start my preparing the shallot, garlic, and dill.
- Cut the smoked salmon into ½” chunks. Set them aside.
- Add the olive oil to a medium to large-sized sauce pot over low to medium heat.
- Stir in the shallots, gently season with salt to draw out moisture, and cook them for 3 to 4 minutes or just until they start to turn brown.
- Add the garlic and cook just until fragrant, which takes 30 to 45 seconds.
- Add the capers with some of the brine they are in along with the white wine.
- Cook the wine over medium heat until it is au sec, or almost gone. About 2 tablespoons of liquid should remain.
- Pour in the cream and cook it while occasionally stirring until it becomes very thick.
- The cream sauce should easily coat the back of a spoon. If you run your finger through the center of the back of the spoon and the top part of the cream does not dribble into where you ran your finger, then you are at the perfect consistency.
- Stir in salt, pepper, salmon, fresh dill, and lemon juice, and keep the sauce warm over low heat.
- Add your pasta to a large pot of boiling salted water and cook it according to its instructions or until al dente.
- Drain the pasta and fold it into the cream sauce with salmon until it is completely coated.
- Serve with an optional garnish of minced fresh parsley.
Notes
- Make-Ahead: This is meant to be eaten as soon as it is finished being made.
- How to Store: Cover the pasta and keep it in the refrigerator for up to 4 days. This will not freeze well.
- How to Reheat: Add the desired amount of pasta to a medium-sized saucepot, add 3 to 4 tablespoons of water, and heat over low to medium heat while continually gently stirring with a spoon until hot. Adjust seasonings and serve.
- If you are using dry herbs, add them to the pan when you pour in the cream. You start with dry herbs to help reconstitute them, and you finish dishes with fresh herbs.
- Al dente means to the tooth, which translates to firm but not crunchy.
Nutrition Information
Show Details
Calories
884kcal
(44%)
Carbohydrates
68g
(23%)
Protein
27g
(54%)
Fat
55g
(85%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
4g
Monounsaturated Fat
17g
Cholesterol
230mg
(77%)
Sodium
619mg
(26%)
Potassium
459mg
(13%)
Fiber
0.4g
(2%)
Sugar
4g
(8%)
Vitamin A
1866IU
(37%)
Vitamin C
2mg
(2%)
Calcium
110mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 884 kcal
% Daily Value*
| Calories | 884kcal | 44% |
| Carbohydrates | 68g | 23% |
| Protein | 27g | 54% |
| Fat | 55g | 85% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 230mg | 77% |
| Sodium | 619mg | 26% |
| Potassium | 459mg | 10% |
| Fiber | 0.4g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 1866IU | 37% |
| Vitamin C | 2mg | 2% |
| Calcium | 110mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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