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My review
Salmon Pasta in Cream Sauce
Julian
"This is a ridiculously easy and delicious pasta dish that is ready in about 30 minutes. You can use fresh or frozen salmon. We eat it almost once a week. You can use any noodle shape you like."
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Ingredients
30 m servings 1059Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain.
- While spaghetti is cooking, season salmon with salt and pepper. Heat 2 tablespoons butter and olive oil in a skillet over medium heat and cook salmon until opaque on all sides, about 5 minutes. Transfer to a plate.
- Melt remaining 1 tablespoon butter in the same skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 20 seconds. Pour in wine and allow to evaporate. Pour in heavy cream and cook for 2 minutes. Stir in tomato paste and cook until sauce has desired consistency, 3 to 5 minutes. Add salmon to the skillet and heat in the sauce.
- Season salmon sauce with salt and pepper and serve with spaghetti.
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Footnotes
- Cook's Note:
- If you are using frozen salmon, thaw before using.
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Reviews
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Newest
7/16/2019
This was very good, After I tasted it I did add some blanched squash and mushrooms with Italian seasoning.
4/1/2019
It was delicious on three-cheese ravioli. I didn’t have salmon so substituted bacon and mushroom. I thought it said 1 Tablespoon of tomato paste so that is what I used and it was just the right ...