If there was a good piece of fresh salmon at hand, we are accustomed to simply fry it with a minimum of spices and enjoy fish in the company of a vegetable garnish, but we suggest finding another source of salmon, for example, letting it sink in a cream sauce, and then mixing it with pasta. It turns out a hearty and quick in the preparation of a restaurant-style dish.
Recipe for pasta with salmon in cream sauce
If you did not have to cook homemade pasta in cream sauce before, then we recommend starting with this class of dishes from the classics - carbonara paste, the sauce for which is so thick and creamy not only because of the cream itself, but also because of the addition of eggs.
Ingredients:
- bacon - 55 g;
- salmon - 230 g;
- Dijon mustard - 15 g;
- bourbon - 10 ml;
- spaghetti - 260 g;
- eggs - 2 pieces;
- grated Parmesan - 45 g;
- cream - 85 ml;
- young green peas - 65 g.
Preparation
Start cooking with slices of salmon, grease each mustard, drizzle with bourbon and put in an oven for 12-15 minutes at 200 degrees. Finish the fish into pieces. Fry the bacon until golden and crunchy. Break the strip into small pieces and put the crumbs from bacon onto paper napkins.
Put the paste to boil, and, in the meantime, whip the eggs with cream and grated cheese. When the pasta is ready, take about a quarter cup of boiling water from the pan and pour into the egg mixture. Pull the pasta over the colander and pour in the sauce. Intensively stir the pasta for about a minute, until the eggs coagulate and the sauce thickens. Add crumb of bacon, peas and pieces of fish.
Pasta fettuccine with salmon in creamy sauce
Thin and flat tapes of fettuccine paste are created in order to be mixed with a thick creamy sauce. At the output is an incredibly rich and full of delicate creamy taste dish, which will become the best companion of a glass of wine.
Ingredients:
- fillet of salmon - 485 g;
- butter - 45 g;
- white dry wine - 115 ml;
- onion - 55 g;
- garlic teeth - 2 pieces;
- cream - 245 ml;
- a branch of thyme;
- pasta fetuchini - 290 g.
Preparation
Put the pasta to cook. Spasseruyte onions with a small amount of melted butter. When the pieces begin to brown, add garlic with thyme, and after a further half-minute pour in the wine and allow the liquid to evaporate completely. Put the pieces of fish fillet into a frying pan and wait for them to grasp from all sides before pouring the cream. When the cream is added, leave the sauce on the plate for 5-6 minutes, at the end add a few spoons of water, in which the paste was cooked, so that the gluten from it thickens the cream. Combine the pasta with the salmon in a garlic sauce and immediately serve the dish.
Pasta with slightly salted salmon in creamy sauce
Creamy sauce can be cooked and in seconds, just connect the pasta with the cream cheese and a small amount of the remaining liquid after cooking. Then you can diversify the dish at your discretion, in our case, the addition of salmon and capers.
Ingredients:
- paste - 465 g;
- cream cheese - 175 g;
- handful of green dill, green onions;
- peel and juice of 1 lemon;
- Dijon mustard - 5 g;
- capers - 1/4;
- slightly salted salmon - 175 g.
Preparation
Boil the pasta and leave about half the glass of water left after cooking. Combine the pasta with cream cheese, citrus peel and juice, and also mustard. Pour a little water from under the pasta so that the cream cheese has acquired the consistency of the sauce. In the final, add capers, greens and slices of fish. Serve the pasta with salted salmon in a creamy sauce immediately.