Salmon pasta is a classic meal. It is very easy to improve this dish with a few more details that will make the difference. Keep in mind that the key elements of this recipe are: the deglazing of onions with white wine, a good quality of smoked salmon, the creamy sauce thanks to the Parmesan, and the seasoning at the end with a dash of lemon juice and freshly ground pepper. In addition, the advantage of cooking with wine is to have your glass next to it during the preparation! I took a smoked salmon steak to get more texture in the mouth, but slices of salmon will be fine.
Ingredients
Spaghetti
Smoked salmon
Parmesan
Lemon
White onion
Liquid cream
White wine
Olive oil
Pepper
Instructions
Make a brunoise(small dices) with half an onion (you can use a whole onion if you are two). Try to cut the onions as thinly as possible so that they cook faster and soak well with olive oil.
Cut the pieces of salmon into small cubes, or into squares if you have slices of salmon (you can keep some tips for the final training).
Seize the onions in the olive oil over high heat.
When the onions "sing" (quiver) and cling to the pan, deglaze with white wine. Repeat the operation 2 times (about 1/2 liter of white wine).
Add salt, pepper and half a lemon juice in the pan.
Gather all the onions on one side of the pan and sear the salmon cubes on the other side. This step is important, because it will allow seizing the salmon with the oil of the onions for: on the one hand, being more tasteful, and on the other hand, having a texture very slightly crispy outside and melting inside.
When the salmon cubes are slightly colored and pink, mix everything.
Start cooking the pasta.
Add half a ladle of pasta water to your pan with the onions and salmon, wait for it to reduce and pour your fresh cream.
Wait 2 to 3 minutes and add another half ladle of pasta water to the pan, to bind the sauce.
When the pasta is "Al dente" (when it cracks slightly under the tooth, literally), drain them, keeping a little cooking water for the rest.
Pour the pasta into the pan, and if you have a small one like me, put it in the same pan, where you cooked the pasta, with the cooking water you kept.
Mix actively and pour the Parmesan into the pan while continuing to mix.
I refer you to the recipe of the zucchini and saffron risotto where I show how to do it well in a video. Everything is in the handle!
When you have finished cooking the pasta in the sauce, prepare the plates with the pasta, a drizzle of olive oil, a small handful of Parmesan cheese, a dash of lemon juice, a few cubes of fresh smoked salmon and two rounds of pepper mill.
Serve yourself a glass of white wine and enjoy!
Ps: I advise you not to too much salt, the Parmesan is already salty;)
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