Detailed step-by-step recipe with photos: Step 1
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Prepare ingredients for salmon pasta in creamy sauce. For this recipe, it is better to use skinless fillet; it is the easiest to work with. But if this is not the case, it doesn’t matter: take any fillet with skin on it or even steaks. You can also use frozen fish — just take it out about a day before cooking and put it in the refrigerator to defrost. I took coho salmon, but trout, salmon, sockeye salmon, and even chum salmon are also suitable.
Any pasta will suit your taste. You can take snails, like mine, or feathers. Horns and large shells are suitable. The main thing is that they are not very small.
Tip: choose cheese with piquant notes, spicy or aromatic to make it tastier. I'm using maasdam today.
It is better to use 10% or 20% cream so that the sauce is not too thick. They should be taken out in advance so that they are at room temperature. Olive oil can be replaced with refined sunflower oil. For spices and seasonings, I use pepper and Italian herbs. Can be replaced with Provençal ones.
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Step 2
Place 3 liters of water on high heat. Bring to a boil. Add pasta, cook 1 minute less than indicated on package.
While the pasta is cooking, you can have time to prepare the fish and sauce.
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Step 3
Cut the fish fillet on the skin crosswise into oblong pieces 3-4 cm wide, and then in half. The result should be rectangles and squares of 3-4 cm.
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Step 4
Heat the olive oil over a heat just below maximum (5/6 for an electric stove). Place the pieces in it, skin side down. Fry for 2 minutes.
Important: for convenience, I fried the fillet in 2 batches, but in a frying pan with a diameter of 28 cm you can do this in 1 batch.
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Step 5
Turn the pieces skin side up, reduce heat to 4/6 and fry for another 2 minutes. At the same time, pry the fried skin with a fork and remove it from the pieces. This is done very easily. Then large pieces can be divided into 2 parts with a spatula. You can see in detail how I do this in the video at the top of the article.
Tip: if you use ready-made steaks, simply fry them on 2 sides for 3-4 minutes, remove from the stove and remove the skin, holding the fish with a fork or spatula.
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Step 6
Add salt, pepper and dry spices, heat over medium heat for 1 minute.
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Step 7
Pour in the cream, mix thoroughly, cover with a lid and bring to a boil over heat just below maximum (5/6 for an electric stove). Then reduce the power to medium and simmer for 6-7 minutes.
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Step 8
Grate the cheese on a fine grater so that it dissolves faster.
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Step 9
A couple of minutes before it’s ready, add most of the cheese to the fish and mix thoroughly. Continue simmering for another 3-4 minutes until the cheese is completely dissolved.
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Step 10
Add the already cooked hot pasta to the sauce and mix thoroughly. Make sure the heat is set to just above medium (4/6 for an electric stove).
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Step 11
Cover with a lid and heat for another 3-4 minutes, stirring once more.
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Step 12
Pasta with salmon in creamy sauce is ready. Immediately place on plates, sprinkle with remaining cheese and serve. You can garnish with fresh dill or microgreens. Bon appetit!
📌 For other proven recipes for PASTA IN CREAMY SAUCE, SEE 👉🏻 HERE
