Creamy Salmon Pasta
Servings: 4
Calories: 550kcal
Cost: $28
Plat du jour
Equipment
- 1 Saucepan
- 1 Sautoir
- 1 Strainer
- 1 Baking tray
- 1 Rubber spatula
- 1 Large bowl
Ingredients
Béchamel
- 280 g Milk
- 20 g Butter
- 15 g Flour
- 80 g Heavy cream
- 40 g Parmigiano reggiano
- 5 g Lemon thyme, chopped
Pasta
- 200 g Pappardelle/fettuccine or linguine
- 50 g Parmigiano scraps
- 1000 g Water
- 5 g Salt
Salmon
- 450 g Salmon scraps
- 20 g Butter
- 50 g Shallots, minced
- 15 g Garlic, minced
- 200 g Cooked greens such as broccolini, kale, rapini...
- 10 g Lemon zest
- 15 g Lemon juice
- 25 g Cappers
Instructions
Béchamel
- In a medium size saucepan, melt butter and add flour. Cook for 2 mins. Pour in hot milk and whisk well. Bring to a boil and cook for 2 mins whisking swiftly. Add chopped thyme, grated parmigiano and season with salt, pepper and nutmeg to taste. Remove from the heat and stir in heavy cream. Keep sauce warm.
Pasta
- Heat up water, add salt and parmigiano trimmings. Cover and let it simmer for 10 mins or so. Remove cheese scraps and discard. Cook pasta al dente. Reheat and loosen up bechamel with a bit of the pasta water if needed and toss in cooked pasta; reserve.
Salmon
- Mince shallots and garlic. In a large skillet, melt butter and toss in fish scraps. Add shallots and garlic. A couple of thyme sprigs can be added too. Sautée fish for about 4 minutes, then add chopped cooked or parboiled greens – Sautée 2 more minutes.. Set aside.
Plating
- In a warm plate or large shallow dish, spoon out some of fish mixture and cover with some creamy pasta – repeat once and garnish with a few cappers. Enjoy!
Nutrition
Serving: 300g | Calories: 550kcal
2 thoughts on “Creamy Salmon Pasta”
Excellent recipe
Excellent recipe! I didn’t add the heavy cream in the bechamel, though. The cheese in the water and all the rest indications worked wonderfully! So tasty. Thank you! Greetings from Chile.