Salmon Pasta with Cream Sauce

Salmon Pasta – General Cooking Principles

Pasta (Italian pasta) became known around the world thanks to Marco Polo, who brought flour products from China. However, ask anyone now what country he considers the birthplace of pasta. The answer will be unequivocal – of course, Italy! This is no accident, because the Italians just love pasta, invented dozens of types of this product, and include thin flour layers in the composition of many famous dishes (think lasagna). And, despite the love of pasta, Italians and Italians remain one of the most attractive nations in the world. What is the secret? It’s very simple – the Italians eat only pasta from durum wheat. Domestic macaroni is made mainly from useless soft varieties, which are cleared of vitamins and minerals, and therefore full of unnecessary calories.

If you adore pasta, but watch your figure, we offer you a paste that is useful and necessary for the body, as well as vegetables or cereals. We will tell you how to cook a delicious pasta with salmon.

Salmon Pasta – Preparing Food and Cookware

Paste has many types. In our country, manufacturers on packages indicate: “seashells”, “tubules” or “bows”, while in Italy each type of pasta has a beautiful and sonorous name. Meanwhile, in order to buy pasta and macaroni, pay attention to the words “made from durum wheat” written on the product packaging. The name of the product – pasta or pasta does not matter.

How to cook pasta is indicated on the package, sometimes its cooking time differs from the flour grade. For example, if flour was used from southern Italy, the pasta will be ready in 5 minutes. North-Italian flour gives paste elasticity, but it will be ready for about 18 minutes. In cooking pasta, add one tablespoon of vegetable oil.

Prepare butter (preferably refined sunflower oil), cheese, olives, cream, sour cream, spices (oregano, basil, ground pepper).

Cook the pasta in a saucepan and sauce – in a frying pan. Serve pasta on large flat plates.

Salmon Pasta Recipes

Recipe 1: Salmon Pasta

Make a fairly simple dish with sour cream sauce. To create a subtle Italian flavor, add Parmesan cheese to the pasta.

  • Salmon – 200 grams
  • Paste – 400 grams (1 pack)
  • Parmesan cheese – 100 grams
  • Sour cream – 200 grams
  • Vegetable oil
  • Spices (better oregano and ground pink pepper)
  1. Put the boiled paste as indicated on the package.
  2. Salmon must be thawed. Clean it of bones and skins, cut into large cubes.
  3. Pour a little oil on a red-hot frying pan, put the fish in, salt and fry for 5 minutes, stirring, until golden.
  4. Add sour cream to salmon, close the lid, and simmer on low heat for 3 minutes under the lid. Turn off the heat, add the spices, stir and re-cover the lid.
  5. Cheese rub on the finest grater.
  6. Drain the pasta and add the cheese. Spread the pasta in portions, pour the fish sauce on top.

Recipe 2: Pasta with salmon and mushrooms

The sauce is best served if you use porcini mushrooms, but considering their high cost, you can do with champignons.

  • Salmon fillet – 250 grams
  • Paste – 1 pack (400 grams)
  • Mushrooms – 300 grams
  • Sour cream – 100 grams
  • Cream fat – 100 grams
  • Onion – 1 onion
  • Dried basil
  • Vegetable oil
  1. Wash the fish and cut into cubes.
  2. Peel and finely chop the onions and mushrooms.
  3. In a hot pan, oiled, fry the onion, then add the mushrooms. Fry the mixture for 10 minutes so that the liquid is completely evaporated.
  4. Boil the pasta.
  5. Add the fish to the mushrooms, pour the mixture with sour cream and cream, mix, add spices. Simmer, covered, over medium heat for 10 minutes.
  6. Put the prepared pasta on the plates, pour the sauce abundantly on top.

Salmon Pasta with Cream Sauce

Recipe 3: Salmon Pasta with Cold Green Sauce

This dish is more designed for gourmets than for the ordinary lover to eat. The sour fresh taste of capers invigorates, and olives will emphasize the originality of the dish.

  • Paste of any shape – 400 grams (1 pack)
  • Salmon – 300 grams
  • Green olives – 150 grams
  • Capers – 50 grams
  • Fresh dill
  • Sour cream – 200 grams
  • Oregano
  • Vegetable oil
  1. Wash the fish, cut into cubes. Fry in a hot vegetable oil until cooked.
  2. Cook the pasta according to the package instructions.
  3. Prepare the sauce. In a blender, mix olives, capers, chopped dill and sour cream.
  4. Sprinkle the prepared pasta with oregano, put the salmon slices on top and pour over the cold green sauce.

Salmon Pasta with Cream Sauce

Recipe 4: Pasta with salmon and seafood

Pasta will be very tasty if you diversify its neutral taste with seafood. You will need octopuses, squid and mussels.

  • Pasta – 1 pack (400 grams)
  • Salmon – 200 grams
  • Mussel meat – 150 grams
  • Octopuses – 150 grams
  • Squid whole 1 piece
  • Cream – 150 grams
  • Processed cheese – 150 grams (1 ½ pack)
  • Spice
  1. Let’s start cooking fish sauce. To do this, cut fish and octopus meat into cubes, wash mussels in water and cut each in half.
  2. Boil water and lower the squid carcass for 1 minute. Then remove it, carefully remove the film, take out the inner hard supports and cut them into thin strips.
  3. Heat the pan, grease it with oil. Lay out the fry fish. After 7-8 minutes, add octopus, mussels and squid. Do not put all the seafood at the same time, as the octopus and squid prepare very quickly. Fill the seafood with cream, add the cheese. Stir until cheese is dissolved. Cover and simmer on very low heat under the lid closed. Cooking time – no more than 10 minutes.
  4. Put the boiled paste, the cooking time, see the instructions on the package.
  5. Lay the pasta on the plate and cover with seafood sauce.

Recipe 5: Pasta with salmon and tomatoes.

For pasta with fish cream sauces are best suited. We suggest you try the pasta with salmon and tomatoes.

  • Salmon – 300 grams
  • Tomatoes – 2 pieces
  • Paste of any kind – 1 pack
  • Tomato paste – 2 tablespoons
  • Cherry tomatoes (for decoration)
  • Fresh basil
  • Dried basil
  1. Cut the tomatoes into cubes.
  2. Heat the pan, grease it with a small amount of oil and fry, stirring. tomato paste. Add tomatoes and fish. Cook these ingredients for 5 minutes on high heat, then reduce the heat and simmer for 10 minutes. Add dried basil.
  3. Boil the pasta.
  4. Arrange the pasta in plates, add the sauce on top. Garnish with basil leaves and cherry tomato halves.

Salmon Pasta – secrets and tips from the best chefs

Fish for pasta can buy any, both frozen and fresh. Since the second is easier, because you are almost guaranteed to buy fresh. Salmon should have a neutral smell (or a subtle smell of sea water). A slightly more pronounced smell already indicates that the fish began to deteriorate. The color of salmon can be any (as we call salmon and pink salmon, trout, and salmon), but in any case, bright and saturated color, without blue or violet shades.

With frozen fish is more difficult – after all, the seller can simply put in the freezer a product that has not been bought fresh, and which is already close to losing freshness. In this case, will give a huge layer of ice and snow on the fish – it is simply poured with water. On fresh-frozen salmon there should be a thin layer of glaze, and the meat itself should not be friable, but a smooth, even matte color without overflow.

Like this post? Please share to your friends:
Leave a Reply