Delicious Salmon Pasta
Salmon pasta is a delicious, light, and easy-to-make meal option that you can enjoy on any occasion. This dish is versatile enough to serve as either a main course or a complementary side dish, but what makes it truly special is the salmon. The salmon is undoubtedly the hero of this dish, providing an excellent source of protein and omega-3 fatty acids while also adding a delicious and delicate flavour.
What makes salmon pasta truly special is the fact that it can be customized to suit individual preferences. For example, if capers aren’t your cup of tea, you can easily omit them or replace them with a different ingredient of your choice. Additionally, the level of spiciness can be adjusted by adding more or less chilli, depending on your taste.
Whether you’re in search of a quick and easy weeknight meal or a dish to impress your dinner guests, salmon pasta is a crowd-pleaser. So why not give it a try and discover for yourself how delicious and easy it can be to make!
Vincenzo’s Top Tip To Make Salmon Pasta
Depends on how hot your pan is!
Firstly, the cooking time of the salmon can vary depending on how hot your pan is, so it’s essential to monitor it closely to avoid overcooking it.
Lemon zest it is
Add a generous amount of lemon zest to your pasta sauce to add more of citrus flavour!
Additionally, tossing your pasta in the pan can help create a creamier texture.
Cook the salmon just right
Be careful not to overcook the salmon, as it can become dry and tough. A good rule of thumb is to cook it for about 4-5 minutes per side, depending on the thickness of the fillet.
- Large fry pan
- large pot to cook the pasta
- wooden spoon
- Hand sieve or colander
- 300 grams Penne rigate 10.5oz
- 300 grams Salmon 10.5oz
- 2-3 TBSP Mascarpone cheese
- 1 Garlic clove
- 1 tbsp Capers in sea salt
- Fresh parsley
- Extra virgin olive oil EVOO
- Fresh organic lemon
- ½ - 1 tsp Dried chilli or fresh chilli
- Salmon pasta starts with the key ingredient: Salmon! Remove the skin (or buy skinless) and slice into medium sized cubes.
- Pour 5L water into a large pot and put it on the stove at a medium heat – this is for your pasta.
- Put the pan on your stove at a medium heat and add 3 tablespoons (or a drizzle) of EVOO.
- Crush the garlic clove (or thinly slice) and add it to the pan and leave to cook on a medium-low heat for approx. 20 seconds.
- Add the salmon to your pan and gently turn it every so often so all sides cook well.
- While the salmon is cooking, add the chilli, capers and a sprinkle of freshly chopped parsley.
- Mix the salmon pasta ingredients together gently and allow to cook through, usually between 5-7 minutes.
- While the salmon is cooking, add the rock salt to your pot of boiling water before putting the pasta in too.
- At this point, cut the lemon in half and squeeze in as much fresh juice as you can from one half (add more if you love the citrus flavour!).
- Mix these ingredients in the pan so that the flavours can combine.
- The salmon should be cooked by this point, so break down approx ½ of the salmon pieces (using a fork) in your pan so that they are “pulled” or “shredded”. Try to pick the pieces that have already started to break down or don’t look as good.
- Add a generous amount of lemon zest to your salmon pasta sauce before finally adding more freshly squeezed lemon then mix well.
- Once the pasta is ready, collect up to ½ mug full of pasta water and add it to your pan. Mix and allow to gently simmer.
- Now strain the pasta and add it to the pan.
- Put the stove on a slightly lower heat and add 3 heaped tablespoons of mascarpone cheese. Stir this until it melts into the pan and mix it through.
- Add another generous amount of parsley to your salmon pasta and if you can, toss the pan to create the creamiest salmon pasta possible!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
How to serve Salmon Pasta
HOT! Salmon pasta can be portioned onto flat plates or into bowls and toped with the chunkier pieces you didn’t break down. Garnish with some fresh parsley and enjoy.
You can also enjoy the pasta chilled as a fresh pasta salad.
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