Pasta with salmon

Name: Pasta with salmon - Sonia D.
Ingredients: 250 g pasta fusilli; penne; tagliatelle; etc. 250 g salmon fillet 4 cloves of garlic 1 onion olive oil or butter 100 ml fish stock 100 ml white wine 100 ml cream 1 teaspoon dried basil 2; 3 tablespoons lemon juice lemon zest salt pepper

Fish - Pasta with salmon by Sonia D. - Recipia

Salmon pasta is made quite quickly and doesn't require many ingredients. The salmon is boiled separately, then added to the sauce with white wine, cream, basil, and lemon. An important step is to reserve 100 ml of the water in which the fish was boiled, as this goes into the sauce and gives it a richer flavor. Quick info Total time: about 30-40 minutes, depending on the boiling time indicated for the pasta Preparation time: a few minutes for chopping the ingredients and preparing the sauce Cooking time: 10-15 minutes for the salmon, plus the boiling time for the pasta and sauce Servings: not specified in the original recipe Difficulty: easy Recipe type: fish pasta, suitable for lunch or dinner Ingredients 250 g pasta, such as fusilli, penne, tagliatelle, or another preferred shape 250 g salmon fillet 4 cloves of garlic 1 onion Olive oil or butter, for sautéing 100 ml of the water in which the salmon was boiled, strained 100 ml white wine 100 ml cream 1 teaspoon dried basil 2-3 tablespoons lemon juice Lemon zest Salt Pepper How to prepare salmon pasta 1. Boil the salmon Place the salmon fillet in a pot and cover it with cold water. Add a pinch of salt and let it boil for 10-15 minutes. When cooked, remove the salmon from the water and let it cool for a few minutes. Reserve 100 ml of the cooking liquid and strain it before use. This liquid is listed in the ingredients as fish broth. Once the salmon has cooled sufficiently, cut it into cubes. There's no need to chop it too finely; the pieces should remain visible in the pasta. 2. Boil the pasta Cook the pasta according to the instructions on the package. Choose fusilli, penne, tagliatelle, or another available shape. It's good to keep an eye on the package timing, as this varies depending on the type of pasta. After boiling, use the pasta in the recipe according to the next steps. 3. Prepare the sauce base Finely chop the onion and sauté it in a pan or pot using olive oil or butter. Let it cook until it begins to soften. Add the finely chopped garlic and stir. The garlic doesn't need much time, so it should just be incorporated into the onion before adding the liquids. 4. Boil the sauce with wine and broth Pour the 100 ml of strained broth and the 100 ml of white wine into the pan. Let the mixture boil for 5 minutes. At this stage, the onion and garlic combine with the liquids, and the sauce takes on a flavorful base. Stir occasionally, without leaving the pan unattended. 5. Add the cream and basil Add the cream and the teaspoon of dried basil. Stir and simmer the sauce for about 3 minutes. In the end, the sauce should be smooth and fluid enough to coat the pasta. There's no need to boil it longer than the recipe states, as it will continue to sit covered after adding the pasta and salmon. 6. Incorporate the pasta and salmon Add the cooked pasta and salmon cubes to the sauce. Stir gently so that the fish doesn't break apart completely. Season with salt, pepper, and 2-3 tablespoons of lemon juice. The exact amount of lemon can be adjusted to taste, especially if you want the sauce to be fresher and more tangy. You can also add lemon zest for a more pronounced citrus flavor. 7. Let the dish rest Cover the pot and let the pasta sit for 5 minutes. This time helps the pasta absorb some of the sauce, and the flavors settle. Serve the salmon pasta warm, with lemon on the side. Why I make this recipe often It's a practical recipe when I want a hearty dish but don't need a long list of ingredients. The salmon, cream, and wine create a filling sauce, while the lemon balances it out. Plus, the pasta can be changed based on what I have in the pantry without requiring significant changes in the cooking method. Tips and variations Tips Strain the water in which the salmon was boiled before adding it to the sauce. This way, the liquid is cleaner and can be used without small pieces left from boiling. Cut the salmon after it has cooled slightly. If you cut it immediately, the pieces may break apart more easily. Keep in mind that the salmon is already cooked before being added to the sauce. After adding it, it's enough to stir and let the dish sit covered for 5 minutes. Lemon juice is added toward the end, along with salt and pepper. This way, you can control the flavor of the sauce more easily. If you use butter for the onion, the sauce will have a richer flavor. Olive oil gives a lighter result and maintains the Mediterranean profile of the recipe. Substitutions Olive oil can be replaced with butter, as specified in the recipe. You can use fusilli, penne, or tagliatelle. Short shapes hold the sauce well, while tagliatelle mixes easily with the salmon pieces. White wine is part of the sauce, and it's not advisable to omit it if you want to keep the recipe in its original form. The reserved water from boiling the salmon also remains the liquid base of the sauce. Variations You can adjust the amount of lemon juice between 2 and 3 tablespoons, depending on how tangy you prefer the dish. Dried basil can be used in the indicated amount, and lemon zest can be added along with the juice or at the end, before serving. For a more fragrant sauce, keep both the basil and lemon zest. If you prefer a milder taste, use only the lemon juice and spices. Serving ideas Serve the pasta immediately after the 5-minute resting period, while the sauce is still warm. Put lemon on the table so that each person can add more to taste. The dish can be served simply, without additional toppings. Lemon zest sprinkled at the end is enough for an extra aroma and pairs well with the salmon and cream. Frequently asked questions Can I use another type of pasta? Yes. The recipe mentions fusilli, penne, and tagliatelle, but it can also be made with another pasta shape. The important thing is to follow the boiling time on the package. Is it mandatory to keep the water in which the salmon was boiled? Yes, this liquid is part of the sauce. After boiling, reserve 100 ml and strain it. In the recipe, it is mentioned as fish broth. When is the salmon added to the sauce? The salmon is added after the sauce has boiled with the broth, wine, cream, and basil for 3 minutes. It is already cooked, so it doesn't need long cooking after it enters the pan. Can I put less lemon juice? Yes. The recipe indicates 2-3 tablespoons, and the amount can be chosen according to taste. You can start with 2 tablespoons and adjust before covering the pasta. Why is the pasta left covered for 5 minutes? During this time, the pasta absorbs some of the sauce, and the flavors of salmon, basil, wine, and lemon combine better. No additional boiling is necessary. Nutritional values The values are estimates and refer to the entire prepared amount, as the recipe does not specify the number of servings, the amount of oil or butter, and the exact type of cream used. For the entire recipe, the estimate is about 1,900-2,300 kcal. Protein: approximately 85-100 g Carbohydrates: approximately 190-210 g Fats: approximately 75-100 g The differences mainly arise depending on the type of pasta, the fat percentage of the cream, and the amount of oil or butter used for sautéing. If the dish is divided into four servings, one serving would have approximately 475-575 kcal, with about 21-25 g protein, 48-53 g carbohydrates, and 19-25 g fats. Storage and reheating Salmon pasta can be stored in the refrigerator in a covered container. Since the recipe contains cream and fish, it's preferable to consume it as soon as possible and not leave it at room temperature for long. When reheating, gradually heat the portion, stirring gently so that the sauce doesn't separate. The salmon may break apart during stirring, so there's no need to handle it more than necessary. The dish is best enjoyed fresh, immediately after the 5-minute resting period.

Pasta with salmon

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