Thursday, August 29, 2013

Modern Cooking - Creamy Salmon Pasta

The weather is cooling off, so my stove is getting some action again! To be honest, who wants to cook if it's in the 90s? In the summer, we eat a lot of salads and other "cold" meals for dinner.

I'm lucky enough to have a family who likes fish, even the girls like it (quote this Tuesday: Daddy: What shall we make for dinner??  Lily: FISH!!). So I tried this absolutely yummie-looking salmon pasta from the pasta cook book I picked up from the library:

Not my picture, but it looks like that! (Source)
1 medium onion, chopped (I used a red onion)
1 T butter
1-1/2 c cream
1/2 lb salmon, chopped
salt and pepper to taste
fresh dill, chopped (or substitute fried dill or marjoram)

Bring water to a rolling boil and add pasta. Melt butter in large skillet until foaming and add onion. Reduce heat and cook onion until soft and only slightly browned. Add cream and stir while reducing (make sure the cream does not boil or it will separate and curdle). When the sauce has reached the desired creaminess, add salmon and heath through. When pasta is al dente, drain and toss with sauce. Add dill and mix well. Serve with freshly-grated parmesan.

People, it was so yummie and received praise from the entire family!

As a variation from the original recipe, you can use the cream sauce as a base and add cooked chicken with thyme or basil, or as a vegetarian, add chopped broccoli, cauliflower, carrots and mushroom (definitely trying that one as well!).

If you're trying more variations, please let me know how it turned out!



  1. Yum that looks so yummy!!!

    Thanks for posting

    1. It was! I'll try the "sophisticated" version next time when it's just Richard and me, with fhresh salmon braised in white wine and then added to the sauce ;-)

  2. Oh this sounds and looks amazing!!!

    1. Thanks, Jen! It's SO yummie, and it didn't take me more than 30 minutes to make, I'd say less ;-)

  3. Ooo... This sounds so good! I do think I'm going to have to make this!

  4. As a lover of both salmon and pasta, this is one recipe I've just got to try - although I'll probably be making a less fattening sauce, with something other than cream (sob!) :)

    1. You should definitely try it! Maybe half-and-half will make a good result, too. But honestly, I'll recommend using the cream. You're not making cream sauces every day, and in my opinion it's better than artificially de-fatted products. Just go for it and see it as a treat, it's worth it, Katy ;-)