…back to the daily routine!
After two weeks of vacation and lots of time to cook, we are now back to reality. Busy workdays and relatively little time to spend in the kitchen – in the end we want to spend some time with the kids before getting them ready for bed. This salmon pasta recipe is one of our favourite weekday dishes, as it’s quickly prepared, liked by the kids as well as us adults and as it’s simply good. And with the low-fat cream it even qualifies as a relatively healthy dinner…. I sometimes only use fresh salmon, but my preferred way of preparing this salmon pasta is with a mix of smoked and fresh salmon – the smoked salmon gives a little more intense taste to the sauce. The most tricky thing of the whole recipe is to keep the salmon juicy and not overcook it (the cubes can even be almost rare inside – of course only if the fish is fresh). When cooked for too long, it can quickly get dry and fall apart. I first fry the fresh salmon shortly, take it out and only add it back to the sauce in the end, before mixing it with the pasta. Enjoy 🙂
- 600g fresh egg pasta
- 400g skinned salmon fillet
- 120g smoked salmon
- 2 tbsp rapeseed oil
- 3 spring onions
- 100ml white wine
- 250ml low fat cream
- Cut the fresh salmon in cubes of ca. 2x2cm, and the smoked salmon in thin stripes. Slice the spring onion (white and green parts) in even pieces.
- Heat the oil in a deep pan and fry the fresh salmon shortly from all sides (it should still be raw inside) and take it out of the pan.
- Put a large pot of water to boil, add salt and the pasta. Cook according to instructions.
- Now fry the spring onions and deglaze with the white wine. Reduce to about one half. Add the cream and a bit of the pasta water.
- Add the fresh and the smoked salmon to the hot sauce for only a few minutes - ensure that the salmon does not get too dry, as it would fall apart. Take the fresh salmon pieces out again before mixing the pasta with the sauce. Season with salt and pepper.
- Arrange salmon on the pasta before serving.