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Pasta with red fish in cream sauce

Pasta with salmon in cream sauce

Very tasty, filling, wholesome, and quick — perfect for dinner! Pasta with salmon in cream sauce is easy and simple to make. Serve it for a romantic dinner and surprise your sweetheart with a wonderful combination of flavors. A glass of white wine is a perfect match.

Pearl

Recipe author

Composition / ingredients

Servings:

Pasta

300

Salmon

350

Vegetable oil

Lemons

0.5

Fresh herbs

Butter

Flour

Cream (20%)

250

Nutmeg

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 10 g

Fats 57 % 21 g

Carbohydrates 16 % 6 g

284 kcal

GI: 71 / 0 / 29

Cooking method

Cooking time: 30 min

Step 1:

How do you make pasta with salmon in cream sauce? First, gather all the ingredients listed in the recipe. If your fish is frozen, take it out of the freezer ahead of time and let it thaw completely at room temperature. Which pasta is best? You can use any kind you like — tagliatelle (long, thin, wide ribbons) is preferable for this recipe.
Step 2:

Cook the pasta in lightly salted water per the package directions. It should come out al dente. Drain the cooked tagliatelle in a colander and let all the excess liquid run off.
Step 3:

Meanwhile, remove the skin from the salmon and take out any bones. Cut the fillet into medium cubes.
Step 4:

Heat the vegetable oil in a heavy-bottomed skillet. Add the salmon pieces and fry them over medium heat. Don't cook the fish too long — literally 2–3 minutes is enough, or it'll dry out. Stir the pieces now and then so they don't scorch. Sprinkle the fish with freshly squeezed lemon juice.
Step 5:

Make the cream sauce. In a dry skillet, toast the flour briefly, stirring constantly. Keep the heat just below medium, or the flour will burn. Add the butter.
Step 6:

Stirring, melt the butter and work the mixture until smooth.
Step 7:

Pour in the cream and add the nutmeg and salt. The cream should be at least 20% fat. Stir everything thoroughly and let it thicken. If the sauce gets too thick, pour in a little more cream.
Step 8:

Add the pasta and the salmon pieces to the skillet with the cream sauce. Toss everything gently.
Step 9:

Sprinkle the finished dish with finely chopped fresh herbs — dill, parsley, basil, or green onion, whatever you like. Season with pepper to taste and serve while it's hot!

Pour a glass of white or red wine to go with the pasta and fish. Enjoy!
Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and hot is different, always add spices and seasonings to your own taste! And if you're using a particular seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
There's a simple way to check whether the oil in the skillet is hot enough: dip in a wooden spatula. If bubbles gather around it, you're ready to start frying.
How do you cook pasta properly? Use a roomy pot and add water at a rate of about 1 liter per 100 grams of pasta — the key is that the pasta can float freely. Salt it to taste. Bring the water to a boil. It's important to add the pasta to boiling water, or it may stick together. Cook over medium heat, stirring occasionally, until fully done or al dente (the cooking time is always on the package). Drain the cooked pasta in a colander and let the liquid run off. Don't rinse cooked pasta with water. If you're not going to toss it with sauce right away, you can return it from the colander to the pot, add a teaspoon of olive oil (or a knob of butter), and stir gently to keep the hot pasta from sticking.