Salmon Pasta

Salmon Pasta-1-16Salmon is one of the ingredients that pairs really well with acidic ingredients, such as lemons, white wine, tomatoes, etc. I wanted to make a pasta dish with salmon, but I wanted it to have a very bright and refreshing sauce, that didn’t taste heavy either. This is definitely a keeper. Each bite has lots of aromatic and fresh bursts of flavor. Just check out the list of ingredients, and you’ll see what I mean. The salmon is so juicy and paired with the pasta, you can really stretch the salmon, since you only need 2 portions for 4 servings. This is a great option since fish is so expensive.

Ingredients:

8 oz. angel hair

2 portions salmon fillets, about 3/4 lb total

1 1/2 Tablespoons olive oil

1 onion, chopped

2 garlic cloves, minced

1-2 teaspoons crushed red pepper flakes

1/4 cup sun dried tomatoes, chopped

1 teaspoon anchovy paste

1/2 cup white wine

juice of 1 lemon

2 Tablespoons capers

1 Tablespoon butter

salt, pepper

fresh parsley, dill

Instructions:

Salmon Pasta-1Bring a large pot of water to a boil, season it with salt and cook the pasta until it’s cooked the way you like it.  Before you drain the pasta, save about 1 cup of the pasta water.

Preheat the oven to 400 degrees. Line a small baking sheet with aluminum foil and place the salmon on it. Salmon Pasta-1-2Season the fish with salt and pepper and rub it with 1/2 Tablespoon olive oil. Bake in the preheated oven for about 10-15 minutes.

Salmon Pasta-1-4Meanwhile, heat the remaining 1 Tablespoon of oil in a skillet on medium high heat.

Add the onions, season with salt and pepper and cook for about 5 minutes, until softened. Add the crushed red pepper flakes, the garlic and the anchovy paste. Salmon Pasta-1-3Cook for another 30 seconds and then pour in the white wine. Salmon Pasta-1-5Bring it to a boil and cook until the wine reduces by half. Add the lemon juice, capers and butter off the heat. Salmon Pasta-1-6

Salmon Pasta-1-7

Salmon Pasta-1-8Break the salmon up into chunks with a fork. Salmon Pasta-1-9Toss the pasta with the salmon, sauce and fresh herbs. Salmon Pasta-1-10

Salmon Pasta-1-11At this point, you might want to add some of the reserved pasta water to loosen the pasta up a bit.Salmon Pasta-1-12

Salmon Pasta-1-13

Salmon Pasta-1-17

Salmon Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 8 oz. angel hair
  • 2 portions salmon fillets, about ¾ lb total
  • 1½ Tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1-2 teaspoons crushed red pepper flakes
  • ¼ cup sun dried tomatoes, chopped
  • 1 teaspoon anchovy paste
  • ½ cup white wine
  • juice of 1 lemon
  • 2 Tablespoons capers
  • 1 Tablespoon butter
  • salt, pepper
  • fresh parsley, dill
Instructions
  1. Bring a large pot of water to a boil, season it with salt and cook the pasta until it's cooked the way you like it. Before you drain the pasta, save about 1 cup of the pasta water.
  2. Preheat the oven to 400 degrees. Line a small baking sheet with aluminum foil and place the salmon on it. Season the fish with salt and pepper and rub it with ½ Tablespoon olive oil. Bake in the preheated oven for about 10 - 15 minutes.
  3. Meanwhile, heat the remaining 1 Tablespoon of oil in a skillet on medium high heat. Add the onions, season with salt and pepper and cook for about 5 minutes, until softened. Add the crushed red pepper flakes, the garlic and the anchovy paste. Cook for another 30 seconds and then pour in the white wine. Bring it to a boil and cook until the wine reduces by half. Add the lemon juice, capers and butter off the heat. Break the salmon up into chunks with a fork. Toss the pasta with the salmon, sauce and fresh herbs. At this point, you might want to add some of the reserved pasta water to loosen the pasta up a bit.

 
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Comments

  1. Nata M says

    Olga,
    Where do you buy your anchovy paste? Looked in Asian supermarkets as well as in local grocery stores- no result! Maybe just wrong isles.
    Thank you,
    Natalie

    • says

      Hi Nata,
      I usually buy it in a regular grocery store, in the aisle with the rest of the Italian ingredients – oil, tomato paste, etc. Of course, all the stores across the country are different, so ask customer service to help you find it. If you can’t find the paste, use regular anchovies, just minced them really, really small.

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