One of my favorite pasta recipes is salmon pasta with a creamy, smooth cream sauce. I like there to be a pinch of salt, so it isn't too bland, and that the salmon is tender and melts in your mouth with every bite. That's how I like it, and that's how I bring it to you today, in this recipe that accompanies me less often than I'd like, but does on those days when I want to enjoy a dish without great pretensions, but that has a nice presentation on the table and I find it a complete dish and of maximum enjoyment.
I make this recipe both with tagliatelle and with penne or rigatone, but it accepts other types of pasta as you can imagine, like colorful bow ties or corkscrews.
Before starting the salmon pasta recipe!
The trick for it to be delicious, for me, is:
- That the salmon isn't overcooked - it would be a mistake to have it too roasted or dry.
- Cream works fabulously, but it turns it into a bland dish. That's why it's interesting to add a touch of pepper, or mix it with a bit of broth (vegetable) to add a bit more flavor intensity.
- A good option is to also add spinach: you can add it when you add the cream. The truth is they bring flavor, color and health. It's worth it!
Ingredients:
- 400 g of tagliatelle
- 300 g of fresh salmon, cut into pieces
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 2 cloves of garlic, chopped
- 200 ml of cooking cream (heavy cream)
- 100 ml of fish stock
- 1 tablespoon of lemon juice
- 50 g of grated Parmesan cheese
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Preparation:
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Cook the pasta: Boil a large pot of salted water and cook the tagliatelle according to the package instructions until al dente. Drain and set aside.
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Prepare the salmon: In a large skillet, heat the olive oil over medium heat. Add the salmon pieces and cook for 1-2 minutes on each side, until golden on the outside but slightly pink in the center. Remove the salmon from the skillet and set aside.
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Cook the onion and garlic: In the same skillet, add the chopped onion and cook for 3-4 minutes until translucent. Add the chopped garlic and cook for one more minute.
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Make the sauce: Pour the fish stock into the skillet and bring to a boil, then reduce the heat and simmer for about 2-3 minutes. Add the cooking cream and the lemon juice. Simmer, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
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Add the salmon and pasta: Return the salmon pieces to the skillet and gently combine to coat them with the sauce. Add the cooked tagliatelle and mix well so the pasta absorbs the creamy sauce.
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Add the Parmesan: Sprinkle the grated Parmesan cheese over the pasta and stir until it melts and integrates into the sauce.
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Serve and garnish: Serve the tagliatelle with salmon on individual plates and garnish with fresh chopped parsley. Add salt and pepper to taste.
I hope you really enjoy your delicious tagliatelle with salmon and creamy sauce!
Comments
Claudia&Julia said:
Hola Julia,
¡Totalmente de acuerdo contigo! Muchas gracias por tu comentario; nos alegra que te guste la receta, es deliciosa ;)
¡Un saludo!
julia said:
Riquísimoos!!!
Claudia&Julia said:
Hola Antonia Maria,
Muchas gracias por tu comentario. Como ves, es una receta fácil de hacer y con un resultado tan rico como el del restaurante italiano ;)
Esperamos que la disfrutes tanto como nosotros en casa.
¡Un saludo!
Claudia&Julia said:
Hola Graciana María,
Muchas gracias por tu comentario, nos alegra mucho que te gusten nuestras recetas. Esta, de pasta con salmón, ¡es una combinación deliciosa!
¡Un saludo!
Antonia Maria de la Cruz said:
Buenas tardes, ¡me ha encantado la receta! La pasta con salmón es también una de mis formas favoritas de disfrutarla, pero a menudo solo cuando voy a italianos. ¡Qué ganas de probar la receta! Se ve muy fácil y bien explicada, como siempre. ¡Muchas gracias, equipo Claudia & Julia!
graciana María said:
exquisitos tus tagliatelle!!! me encantan tus recetas, vivo en argentina por eso no voy a tu negocio pero cuando me escape al viejo mundo, voy. Saludos