This Salmon pasta is a bomb! Tagliatelle pasta tossed in creamy savory garlic sauce with flakes of salmon. This dish will leave you wanting more! It is a truth universally acknowledged that pasta is one of the most comforting foods in the world. Add in super delicious, omega-rich salmon, and I’ve got a meal that will leave you savoring each bite AND feeling great afterwards. It’s a simple recipe, but it’s essential to cook each of the elements to perfection to achieve the desired, delicious and comforting salmon pasta dish.
One of the best tips for any home cook is to unlearn existing habits. Do a bit of research on how restaurant cooks do it, and with a few basic changes, your meals will look just like the photos in your recipe book.
Pasta is one of the foods that is easy to get right, but also easy to get wrong. When you’re preparing salmon pasta, the first step is, of course, to prepare salty al dente pasta. You may have heard that adding oil to the pot will keep the pasta from sticking to one another. The downside is that this also keeps the pasta from adhering to the sauce.
As you know, the best pasta is perfectly blended with its sauce. It’s soft, creamy, and “seamless”. You don’t have to scoop up the sauce because the pasta does that for you! Here are a few basic tips to get your salmon pasta just right:
- Overdo it on the water and pick an over-sized pot. The pasta needs ample space to move around and cook evenly. If in doubt, add more, rather than less.
- Salt the water before adding the pasta to the pot to make sure that it becomes both soft and flavorful.
- Don’t add in the pasta until the water has been brought to a bubbling boil. This is a mistake that leads to soggy results – no-one wants soggy salmon pasta!
- Use a pair of tongs to prevent the pasta from sticking. It isn’t necessary to move it around constantly, as the pasta may break apart, but be sure to create momentum when the pasta starts to cook.
- Err towards undercooking rather than overcooking the pasta.
- Unlike rice, pasta does not need to be rinsed. Toss it into a colander and shake it lightly to get rid of the excess water.
Get creative with flavors and condiments to make a unique salmon pasta that’s perfect for your personal tastes.
HOW TO MAKE SALMON PASTA
- FOR SALMON
- Fresh salmon fillet/ steaks - 800 gm
- Italian fish spices mix- 2 tbsp
- Olive oil- ¼ cup
- Lemon Juice- ¼ cup
- FOR PASTA
- Tagliatelle pasta- 400 gm
- Freshly grated Pecorino cheese/Parmesan cheese- 1 cup , plus extra for serving
- Garlic cloves ( minced) - 4
- Lemon juice - 3 tbsp
- Capers ( drained)- ½ cup
- Chicken stock, salt reduced- 1 cup
- Half and half-1/2 cup
- Olive oil- 2 tbsp
- Italian herbs ( dry rosemary, thyme, oregano, marjoram)- 1 tbsp
- Fresh dill sprigs ( chopped) - ¼ cup
- In a medium bowl combine Italian fish spices mix, olive oil & lemon juice. Coat the salmon steaks with this mixture. Marinate at least 20 minutes.
- Bake the salmon in the oven for 10 minutes at 200°C, 180°C.
- Allow to cool for a while. Remove skin, bones & flake the salmon flesh into bite-size pieces.
- Cook tagliatelle pasta in a saucepan of boiling, salted water according to the packet instructions , until al dente. Drain & return to the pan.
- In a large saucepan heat 2 tbsp olive oil, add capers, lemon juice & garlic cloves. Cook 2 minutes or until fragrant over medium heat .
- Add the chicken stock & half-and-half. Cook 6-8 minutes or until the sauce thickened.
- Transfer the salmon to the saucepan & add fresh dill springs. Mix well.
- Add pasta & Pecorino/Parmesan cheese to the saucepan. Toss to combine. Cook 2-3 minutes to let pasta absorb all the flavors.
- Serve immediately. Before serving sprinkle with the grated cheese.
Absolutely delicious Salmon Pasta!