Contrary to popular belief, pasta with salmon in a creamy sauce does not belong to the Italian cuisine. This information did not grieve home cooks, ready for experiments that appreciate interesting and refined combinations, where slices of salmon fish in combination with spices, cheese and seafood become juicy, aromatic and melt in the mouth.
How to cook pasta with salmon?
Pasta with salmon is one of the simplest and fastest dishes, where there is enough time for brewing pasta and cooking sauce. For this, onions and garlic are pressed for a couple of minutes in a pan, add slices of salmon and quickly fry them from all sides. After that, inject cream, spices, herbs and stew for 5 minutes. Stir with the pasta and serve.
- Pasta salmon with cream assumes quality fish. Fresh and quality salmon fillets should not be deformed when pressed. Before cooking, also carefully remove all the bones from the flesh of the fish.
- Pieces of fish should be the same size, only in this case they are evenly prepared and will look appetizing.
- The sauce is added only after roasting the fish. A few minutes longing is enough for the salmon to fill with its juiciness and aromas.
How to make cream sauce for pasta?
Creamy sauce for spaghetti - a recipe that allows you to prepare the refueling in just 5 minutes. This requires cream with a fat content of 20%, butter, flour and spices. The technology is simple: the flour is browned, combined with butter and cream, and pressed until thick. The mass turns out to be tender and airy, and gives macaroni a completely different taste.
Ingredients :
- oil - 50 g;
- flour - 20 g;
- cream 20% - 250 ml;
- greens - 40 g;
- nutmeg - 5 g.
Preparation
- Fry the flour in a frying pan, add butter, cream and simmer for a couple of minutes.
- Season, sprinkle with herbs and remove the sauce from the fire.
Creamy tomato sauce for pasta
If pasta with red fish in a creamy sauce seems faded and fresh, you can add tomatoes. With them, the dish will acquire an appetizing color and rich sweet and sour taste, which will dilute the freshness of pasta and make the fatty fish more expressive. In the cooking process, you can add tomato puree to the cream and saute the sauce over a fire.
Ingredients:
- cream - 250 ml;
- tomatoes in its own juice - 400 g;
- a clove of garlic - 3 pieces;
- oil - 80 ml;
- salmon - 300 g;
- boiled pasta - 450 g.
Preparation
- Throw in the oil of cloves of garlic. As soon as they darken, remove and put slices of salmon.
- Fry the fish for 2 minutes.
- Add the cream, after 3 minutes, enter the tomato sauce.
- Leave the sauce for another 5 minutes.
- Put the boiled pasta and mix.
- Pasta with salmon in a creamy tomato sauce is served to the table immediately.
Pasta with salted salmon in creamy sauce
Pasta with salmon slightly salted in creamy sauce is another delicious and simple recipe that changes the traditional perception of fish. Here, emphasis is placed on the contrasting combination of fresh pasta with salted salmon. The latter, stewed in lemon-cream sauce, where, thanks to the juice of citrus, gets rid of excess salt and acquires a delicate taste.
Ingredients:
- slightly salted salmon - 250 g;
- cream - 250 ml;
- lemon juice - 60 ml;
- olive oil - 40 ml;
- oil - 50 g;
- onion - 1 piece;
- Provencal herbs - 10 g;
- tagliatelle - 400 g.
Preparation
- Cook the tagliatelle according to the instructions on the package.
- Fry the onion in olive oil, add the cream, butter, lemon juice and soak for 5 minutes.
- Season, put slices of salmon, and after 3 minutes remove the sauce from the fire.
- Stir in the tagliatelle.
- Pasta with salmon slightly salted in cream sauce is infused for 5 minutes before serving.
Pasta in creamy cheese sauce
Spaghetti with salmon in a creamy sauce is a classic of the restaurant menu. Traditionally, the "knitting needles" of spaghetti are combined with a thick, enveloping sauce on a cheese base. Moreover, the cheese perfectly tolerates heat treatment, rapidly melts, does not require any supplements other than cream and milk, and quickly gives the products its specific flavor and aroma.
Ingredients :
- spaghetti - 350 g;
- water - 3 l;
- salmon - 850 g;
- cream - 125 ml;
- a clove of garlic - 3 pieces;
- onion - 1 piece;
- milk - 125 ml;
- wine - 100 ml;
- Parmesan - 100 g;
- green peas - 250 g.
Preparation
- Fry the pieces of salmon.
- Add the garlic, onion, wine and evaporate the sauce for about 10 minutes.
- Simultaneously put spaghetti to be brewed.
- Enter the milk, cream, grated Parmesan and simmer for 3 minutes.
- Put peas and cooked spaghetti.
- Pasta with salmon in a creamy sauce is thoroughly mixed and immediately fed to the table.
Pasta with salmon and shrimps
Pasta with salmon, shrimps in a creamy sauce is a win-win variant of an exquisite dinner, in which the combination of dense, sweetish shrimp meat with tender slices of salmon leaves a pleasant aftertaste. In this case, it is better to choose a hollow paste: a sauce filled with juices and scents of marine inhabitants will permeate the "tubes" inside.
Ingredients :
- penne - 300 g;
- water - 2.5 liters;
- salt - 40 g;
- fillet of salmon - 250 g;
- peeled shrimps - 200 g;
- onion - 1 piece;
- cream - 200 ml;
- oil - 60 ml;
- Parmesan - 80 g.
Preparation
- Boil the penne in boiling salted water according to the instructions on the package.
- During this time, put onion and garlic in warmed oil.
- Put slices of salmon and fry on each side for two minutes.
- Add the prawns, after 3 minutes - cream, and simmer for 5 minutes. Stir with a penne.
- Before serving, pasta with salmon in a creamy sauce is sprinkled with Parmesan.
Creamy caviar sauce for pasta
Many culinary people prefer to diversify spaghetti with fish in a creamy caviar sauce. It is added to the sauce, which makes the appearance of the dish more refined and richer, and the sauce acquires an interesting texture and a saturated salty taste from the spectacularly bursting eggs. This option is difficult to call budget, but it is common in restaurant menus.
Ingredients:
- spaghetti - 200 g;
- water - 2.5 liters;
- cream 30% - 250 ml;
- lemon juice - 40 ml;
- lemon peel - 20 g
- caviar - 60 g;
- lightly salted salmon - 150 g.
Preparation
- Cook the spaghetti in boiling water for 7 minutes to the "al dente" state.
- In the meantime, combine the cream with the juice and lemon zest.
- Stir the sauce over the fire for 5 minutes, lightly cool and add caviar.
- Season with spaghetti and salmon caviar sauce.
Pasta with salmon in creamy garlic sauce
For lovers of spicy dishes fetuchini pasta with salmon in a creamy sauce with spices and garlic fits. This is the most popular type of pasta in Italy, which is directly used in combination with rich creamy sauces, spices and herbs, as flat, wide strips are faster soaked and last longer "hold" flavors.
Ingredients:
- fetuchini - 450 g;
- Salmon - 550 g;
- cream - 300 ml;
- Parmesan - 120 g;
- a clove of garlic - 5 pcs .;
- oil - 40 ml;
- ground pepper - 5 g;
- green onion pens - 5 pcs.
Preparation
- Fry the salmon for three minutes.
- Add warm cream, pepper, garlic and simmer for 5 minutes.
- During this time, boil the salted water fetuchini.
- Pasta with cream and red fish is filled with cheese and greens and served hot.