This Creamy Salmon Pasta combines both fresh and smoked salmon with a light yet irresistibly smooth and silky sauce.
Hey all! I’ve got some exciting news for you. It’s only one week left until the astronomical spring. I know this announcement is nothing to deal with me (I can tell you that I’ve contributed by performing some shamanic rituals to attract spring, but will you believe me? Besides, I don’t want to be blamed if anything gets wrongs, and there would be a winter storm in your area instead of the promised spring in April.)
Anyway, the weather is little by little improving, and heavy and soul-warming meals are gradually disappearing. Don’t be upset, though. I have one delicious Chowder I made on another cold day to give a proper farewell to the winter.
And while pasta is appropriate all year round, some lighter versions will return in our kitchen as well (And by “light versions” Andrey always considers those which only have two or three ingredients such as mushroom and bacon or three kinds of meat. I’ve tried to explain that summer pasta recipes are usually about something light like fresh herbs or vegetables, but he disagrees.)
This Creamy Salmon Pasta features a rich creamy sauce. While being irresistibly smooth and silky, this sauce isn’t too heavy, so you can enjoy it all year around. Certainly, you can always make this recipe lighter by reducing fats (You can use more olive oil instead of butter, and you can fully substitute cream for pasta water. I don’t recommend skipping the cream cheese). Besides, you can add fresh ingredients like spinach, asparagus, or cherry tomatoes. For a perfect summer meal, stir in some basil.
You see, one recipe – lots of ideas! Either way, it will be scrumptious. But for now, I suggest enjoying this Creamy Salmon Pasta – it’s perfectly acceptable in March.
- About 200 gr. dried pasta
- 1 tbsp.butter
- 1 tbsp. olive oil
- 2 garlic cloves, minced
- 1 small salmon skinless filet (about 250-300 gr.), cut into pieces
- 100-125 gr. cold smoked salmon, torn into small strips
- 1 tbsp. fresh thyme
- 1/2 tsp. grated lemon zest
- a little pinch of white pepper
- a good pinch of crushed pink peppercorn
- 1/4 cup light cream (10%)
- 1/3 to 1/2 cup cream cheese (You can take with herbs and garlic)
- Cook pasta as instructed on package, until al dente. Reserve some liquid and drain.
- In a meanwhile, melt the butter and olive oil in a pan and cook the garlic, 5 minutes.
- Add the salmon filet and cook about 3 minutes until no longer pink.
- Add the smoked salmon, thyme, lemon zest, and pepper. Cook 1 minute.
- Add the cream and cream cheese. Bring to a simmer and cook until the cheese has melted.
- Stir in the cooked pasta in the sauce, stir, and let it warm through for one minute. Add some reserved liquid if the sauce is too thick. Try and ass salt if necessary (Most likely you won’t need it as smoked salmon and cream cheese are salty).