- 20 minutes
- For 4 people
- 1.6 € / person
- 290kcal per 100g.
How to make pasta with salmon, cream and dill sauce.
A recipe for pasta to cook on the weekend or daily, with a super easy sauce and all the properties of blue fish. A luxury dish for children and adults. Of course, I will not fool you, with a few calories.
The salmon is a fatty fish, and cream and pasta also work, so we have a right recipe for smaller fish and eat them energy to burn playing in the courtyard of the school.
Lately the price of salmon has dropped a lot and I use it more and more in my kitchen. Accompanied with some noodles or taglatielle Garofalo is a guaranteed success.
A luxury ingredient that gives a special point to any recipe and manages more than one dish. From a fish stew, some meatballs , in papillote , in some rich skewers of salmon, marmitako or a good fish or seafood soup . I encourage you as always to prepare them.
- We tell our fishmonger to cut us some salmon slices.
- Make them about 2 cm. wide so that when we dice it, we have generous pieces.
- We wash the salmon and remove the skin. We dry with absorbent paper until we run out of water. If not, it will release more water than normal in the cream and it will be very loose.
- We cut into dice as you see in the photo. We reserve on a plate.
Preparation of the cream and salmon sauce
- We peel the garlic cloves and remove the germ or the stem (thus we avoid that the sauce repeats us).
- Chop them very finely so they don’t bother the sauce.
- We add a good extra virgin olive oil to the pan and simmer the garlic for about 2 minutes until it is golden brown.
- Season the salmon cubes with salt and pepper and add them to the pan with the garlic, stirring everything with a wooden spoon for 2 minutes.
- Sprinkle the tablespoon of chopped dill on top and pour in the liquid cream.
- Mix all the flavors well until the sauce starts to bubble and then remove from the heat.
- We rectify salt and pepper if needed. Stir everything gently so as not to break the salmon too much.
- Once we have the sauce ready we reserve to later join it with the noodles.
Preparation of the tagliatelle
- The first step is to have the cream and salmon sauce ready before the pasta touches the water . The sauce should always wait for the tagliatelle and not the other way around.
- We heat in a saucepan one liter of water for every 100 grams of pasta, it is the recommended measure per person.
- These proportions, which are normally indicated on the packaging, help the paste not stick together.
- And always try to use a large casserole, the largest in your kitchen.
- When it begins to boil in spurts we add 1 generous handful of salt, about 2 level tablespoons for every 500 grams of pasta.
- Then we add the pasta, always all together. Stir with a wooden spoon so that the spaghetti does not stick and are loose.
- On the back or in this case in the lower right corner of the tagliatelle pack comes the cooking time. We must be guided by these instructions because for each type it is different, in this case it is 7 minutes.
- In this way we will achieve what is called pasta “al dente” or at its right point, that is, that it does not pass, although a great tip is to try it almost at the end, just in case the package deceives us.
- Once the time has elapsed, drain the pasta immediately and combine it with the salmon sauce.
Presentation of the dish
- We add the freshly made tagliatelle to the cream and salmon sauce and mix everything with a spoon so that the flavors come together.
- Optionally, decorate each dish with a little more chopped dill and serve them fresh.
- Of course it is a simple and quick dish to make, simply delicious.
You can see all the photos of the step by step in this salmon noodle recipe album .
Tips for some noodles with yummy salmon
- The salmon has a firm, juicy and very tasty meat. Although it is a nice pink color, like good blue fish it has a delicate and penetrating sea flavor.
- It is best to do it round and round so that we can appreciate all its properties and its maximum flavor. I like undercooked salmon, but it depends on each one. I recommend you leave it almost raw, it will be juicier and will end up being made in cream.
- In this case, with a smooth sauce and a creamy texture that gives it the cream and that touch of dill that reminds me of my summer holidays in the Nordic countries.