Salmon Creamy Garlic Pasta (Printable Version)
# What You'll Need:
→ Pasta
01 -
8 oz spaghetti or your favorite pasta, uncooked
→ Seafood
02 -
1/2 pound (227 g) fresh salmon, no skin if you can
→ Seasoning
03 -
Pinch of black pepper
04 -
Salt, toss in as much as you like
05 -
1/4 teaspoon onion powder
→ Sauce Base
06 -
1 tablespoon grated parmesan cheese (about 50g)
07 -
1 tablespoon butter
08 -
1 tablespoon olive oil
09 -
1 tablespoon lemon juice, squeezed fresh (15ml)
10 -
180 ml (about 3/4 cup) heavy cream
11 -
120 ml (1/2 cup) dry white wine or just use chicken broth
12 -
1 tablespoon all-purpose flour
13 -
3 garlic cloves, chopped small
→ Garnish
14 -
A tablespoon or so of fresh parsley, chopped
# Steps to Follow:
01 -
Scoop pasta onto plates. Sprinkle more parmesan if you want, and dig in while it’s hot.
02 -
Throw your drained pasta right into the skillet along with some of that starchy pasta water (start with about a tablespoon). Sprinkle in parsley and toss everything gently. Add more water if your sauce needs a little loosening up.
03 -
Drop the salmon back into your pan. Flake it into bite-size chunks with a spoon and fold it into that creamy sauce. Let it simmer another 3 to 5 minutes until the salmon’s fully cooked and that sauce thickens up.
04 -
Toss in the parmesan cheese slowly while whisking, making sure it all melts in. Your sauce should get nice and creamy.
05 -
Pour in the garlic and wine (or broth). Let that bubble for a quick 20 seconds. Next, mix in cream and lemon juice, and whisk till it’s all smooth.
06 -
Turn down the heat to medium. Add flour into the skillet and keep stirring for about half a minute to make a thick paste (that’s the roux).
07 -
Warm up butter and olive oil on medium-high in your skillet. Once it’s sizzling, set the salmon in and sear each side for 2 minutes or until you get a nice golden color. Set the fish aside on a plate for now.
08 -
Dry off the salmon well. Give both sides a shower of onion powder, salt, and black pepper.
09 -
Bring a big pot of salted water to a boil. Drop in your pasta and cook according to the box until it’s just firm. Scoop out a little pasta water before draining it off.
# Additional Tips:
01 -
If your salmon’s got skin, yank it off after searing if you like, before dropping it back in. Totally cool to leave it if that’s your jam.
02 -
The sauce tastes pretty lemony. If you want it mild, just use half the lemon juice at first, then add more if you want.
03 -
Serving two people? Pile on less pasta for richer bowls. Want to stretch to four? Serve with a salad on the side, maybe garlic bread, or bump up the salmon to 3/4 pound (340g).