Creamy salmon pasta

[bumchic]

Always so much nicer at restaurants or when other people make it. I’ve half a side of salmon defrosting for tomorrow and I need your tips. What kind of cream? Lemon zest or juice? Capers? Other additions? Veg in it - broc or green beans? Or salad on the side? Pasta shape?

Help!

I like it started with leeks sliced and cooked slowly while the pasta is boiling. Bows are good. Then on a low heat, I add a lot of single cream, some thinly sliced smoked salmon, a good squeeze of lemon and grind of black pepper. Heat for a v short amount of time.
(This is smoked salmon pasta, not fresh salmon though).

Same as PP, I gently fry some leeks then add the salmon, followed by a tub of creme fraiche and a load of grated Parmesan. Yum

I hate bows, if the middle is cooked, the ends are floppy. I'd go tagliatelle.

Cream, lemon juice, black pepper, leeks will do me.

And a bit of the water from the pasta to loosen it a bit

But the firm middle of the bow is great for stabbing!

For me it always tastes best if using tinned salmon! Sorry

I imagine an Italian chef would be horrified but this is my recipe ( and I have used fresh pre
cooked salmon but have to add a little bit of fish stock for extra flavour)

Serves 2

1 Onion softened in 25g butter butter
Add tablespoon tomato puree and stir in
Add 200ml white wine and the brine from the tinned salmon ( half sized tin for 2 people ) and let it bubble down and reduce

Add the de boned red salmon and heat through
Add Small carton single cream and simmer until sauce has reduced.

Add pinch of Cayenne pepper

Serve over green and white tagliatelle

I've been making this for 30 years after someone served it to me at a dinner party. It used to feel quite posh and special when we first started making it.

We just eat it with some ciabatta and olive oil.

I make this one quite often, but it uses smoked salon. You could bake the side of salmon and then flake into it

https://realfood.tesco.com/recipes/creamy-smoked-salmon-and-lemon-pasta.html

Lightly fry some shallots don’t let them brown then add some chopped garlic for a couple of minutes a good slug of white wine, lemon zest and juice and then some Creme fraiche then once your pasta is cooked add some smoked salmon and some of the pasta water before adding the drained pasta top with Parmesan and black pepper. Always a winner in this house with some olive focaccia and a salad.

Garlic, leeks, dill and black pepper

Fry finely chopped onion or shallot low and slow until almost melting. garlic too if you wish

Add wine and lemon zest and let wine bubble a bit until alcohol burns off. Add cream and let it simmer. Add salt and pepper ( I don’t like fresh pepper so add it here, if you do then add it later)

Cook pasta separately. Add a scoop of the pasta water to sauce once pasta is nearly cooked, mix in and reduce a bit

cook salmon and veg separately and flake into the cream. Mix with drained pasta

Som chopped dill on top makes a HUGE improvement IMO

If it needs to be family friendly both my kids eat this one salmon pasta

I also tend to fry small cubes of courgette or add spinach as well as the peas. Loads of parmesan needed as well.