There are plenty of salmon pasta recipes out there, but today we will focus on the basics. After you master the basics you can make it however you want and add whatever you want to it.
First and foremost you should treat salmon in two main dimensions.
- The first: as a protein to your dish – in other words, a great addition to make the pasta more interesting and complete.
- The second: as the main flavor giver. Salmon generally has a very dominant flavor and taste. Treating it just as one of the additional ingredients is a bit short-sighted. As such it should be treated as the main ingredient and the rest as secondaries.
Second, we will try to make this pasta with just the basic ingredients, and all the other additions you can work with what you have. The core here is pasta, salmon, garlic, wine, and a bit of milk. You can switch the milk for water or heavy cream. I prefer milk usually as it’s much easier to work with.
- Your choice of short pasta for two. I had farfalle.
- A simple salmon fillet cut in pieces lengthwise.
- 150ml of white wine
- two garlic cloves chopped
- Olive oil, salt, and pepper
The salmon pasta recipe:
- Start with the salmon fillet, would highly recommend to scrape/remove the scales, cut lengthwise, and dry with paper towels.
- Marinate it with salt and pepper and put it in a hot pan with olive oil.
- Sear the salmon in high heat, on both sides. It will seem like the salmon will stick to the pan, but you have to be patient like with any fish. After the Maillard reaction, it will lift off easily. If you do not feel like being patient, accept the fact that the salmon will be in pieces – not the end of the world, but you know…
- After you have gotten a good color on the salmon (note, you don’t have to fully cook it), add the garlic and saute it a bit to get that garlicky flavor. At this point, if you are not comfortable working with the salmon as you think that you may burn it, remove it from the pan and add the garlic.
- At this point, you should start the pasta As from now on we are about 5-10 min from having everything done
- t’s time to deglaze the pan with the wine. and bring it to boil. I would highly recommend adding the salmon now and whatever juices it has released as it would integrate wonderfully with the wine
- As the mixture is boiling, and the alcohol has evaporated, add some milk.
- One minute before the pasta is done, reserve a cup of pasta water and then drain.
- Add about half a cup of pasta water to the mixture and taste. Check for salt and pepper and add some as you should need some.
- Throw in the pasta and mix while killing the heat.
- The excess liquid will be drained by the hot pasta, the starchy pasta water will thicken the sauce and you will be left out with some amazing simple sauce.