Creamy Corkscrew Pasta with Salmon and Peas
Speed - 93%
Simplicity - 96%
Tastiness - 99%
96%
Great!
I love all things pasta, and am a huge fan of salmon. I mean, who isn't?! So naturally, I wanted to create a recipe that combined these two favorites of mine. This Creamy Corkscrew Pasta with Salmon and Peas was an awesome combo! It's great served warm or the next day as a cold salad.
Ingredients
- 8 ounces Corkscrew Pasta
- 1 pound Salmon Filet, skin removed
- Salt and Pepper to taste
- 2 cups Peas, Fresh or Frozen
- 2 tablespoons Extra Virgin Olive Oil
- 2 small White Onions, finely diced
- 3 cloves Garlic, minced
- 1/2 cup Dry White Wine
- 1/2 cup Heavy Cream
- 2 tablespoons Chives, finely chopped
- Fresh Parmesan
Instructions
- Preheat broiler on low setting. Coat a baking tray with cooking spray or a light brush of vegetable oil.
- Place salmon on baking tray and season evenly with salt and pepper.
- Broil till cooked through, about 10 minutes, turning over after 5 minutes. Remove and set aside.
- Meanwhile, cook pasta according to its directions. Three or four minutes before it's done, add the peas into the water. Drain and set aside.
- Heat a saute pan over medium-high heat with the olive oil.
- Add onions and garlic and sweat till aromatic and softened. Add white wine and deglaze pan, cooking till wine is reduced by half.
- Lower heat to medium, add heavy cream and simmer till slightly thickened.
- Toss pasta and peas into creamy mix, flake salmon over pasta, add chives, and toss to mix.
- Divide onto plates. Grate parmesan over to serve.
Few dishes are more comforting and easy to prepare than a nice bowl of pasta. This dish is both decadent and light with the savory flakes of fresh salmon and pops of sweet green peas complemented by a creamy and simple dressing. I love the fresh oniony spike of chives, but if you are a fan of dill that is a classic herb to be paired with salmon and would work equally well.
My favorite shape of pasta is the corkscrew, or fusilli in Italian. Its shape lends it well to saucier dishes, because the nooks and crannies of the pasta are just made to be hugged by a creamy sauce. You can also use bowtie or any similar thick sauce-friendly pasta shape you desire.
If you are fortunate enough to be shopping for peas in springtime, you may come across fresh ones at your local farmer's market, which are lovely to have around. But these days frozen products are harvested and flash frozen at their peak, so a bag from the frozen food aisle is totally comparable!
Preheat your oven on broiler setting to low. Coat a baking tray with cooking spray or a light brush of vegetable oil. This is the preferred method rather than using baking paper, as the paper may singe due to its proximity to the broiler heat.
Place the salmon on baking tray and season it evenly with salt and pepper. Broil till cooked through, about 10 minutes, turning over after 5 minutes. Remove and set aside.
Meanwhile, cook the pasta according to its particular directions. Three or four minutes before it's done, add the peas into the water. If were able to source fresh peas as an option, reduce the cooking time here to just over a minute and they should be perfect.
Drain and set aside. I like to give my cooked pasta a light toss with a splash of olive oil, so that it doesn't stick together while it waits for the rest of the food to be prepared.
Heat a saute pan over medium-high heat with the olive oil. Add onions and garlic and sweat till aromatic and softened, lowering heat if they start to caramelize. Add white wine to deglaze the pan, stirring while cooking, till the wine is reduced by about half its original volume.
Lower the heat to medium and slowly swirl in the heavy cream. Bring the whole mixture back up to a simmer and cook till the liquid has slightly thickened and the bubbles have gotten bigger and lazier. This should only take a few minutes, and take care not to heat it so much it comes to a boil.
Toss the pasta and peas into the creamy mixture to coat and rewarm the pasta, flake the whole salmon over the pasta.
Stir gently to avoid breaking the salmon pieces up too much. Toss in the fresh chives, divide among plates, and garnish with a hearty grating of Parmesan cheese and a crack of fresh black pepper.
Ingredients
- 8 ounces Corkscrew Pasta
- 1 pound Salmon Filet, skin removed
- Salt and Pepper to taste
- 2 cups Peas, Fresh or Frozen
- 2 tablespoons Extra Virgin Olive Oil
- 2 small White Onions, finely diced
- 3 cloves Garlic, minced
- 1/2 cup Dry White Wine
- 1/2 cup Heavy Cream
- 2 tablespoons Chives, finely chopped
- Fresh Parmesan
Instructions
- Preheat broiler on low setting. Coat a baking tray with cooking spray or a light brush of vegetable oil.
- Place salmon on baking tray and season evenly with salt and pepper.
- Broil till cooked through, about 10 minutes, turning over after 5 minutes. Remove and set aside.
- Meanwhile, cook pasta according to its directions. Three or four minutes before it's done, add the peas into the water. Drain and set aside.
- Heat a saute pan over medium-high heat with the olive oil.
- Add onions and garlic and sweat till aromatic and softened. Add white wine and deglaze pan, cooking till wine is reduced by half.
- Lower heat to medium, add heavy cream and simmer till slightly thickened.
- Toss pasta and peas into creamy mix, flake salmon over pasta, add chives, and toss to mix.
- Divide onto plates. Grate parmesan over to serve.
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