Pasta with salmon in creamy sauce. Secret recipes for salmon pasta with the most delicate creamy sauce

Now I’ll tell you how to cook two dishes almost simultaneously.
Very convenient, especially when there are a lot of sudden guests.

So, we need for pasta (for about 500 g of spaghetti, or other pasta):

200 g salted or lightly salted salmon

For the sauce:

500 ml cream (fat content is solely on your girlish conscience)
- about 8 cloves of garlic (a lot!)
- a bunch of parsley
- olive oil
- salt and pepper (to taste)

Cut the salmon into long strips. Chop the parsley finely and finely chop the garlic.

In a wide saucepan or deep frying pan, fry the garlic in olive oil.
Attention! Only to the smell, not to the coloring.
Pour in the cream and over medium heat (stirring regularly) let it reduce by exactly two-thirds - let it thicken.
Pepper to taste.
Let me remind you - the wider the bottom of your pan, the less time you will need.

And now we throw our shells there (tellini here, a Camargue specialty).
It could be vongole, mussels (or even a mixture of seafood), whatever is sitting nearby under the water?
Let them open, stirring well.
Remember that the most important thing with any sea ​​reptiles can't they be digested?
As soon as they start to open, take them out immediately, otherwise you will end up with erasers.
A very common mistake is that we forget that if we turned off the heat under the pan, we did not stop cooking! This is especially true for seafood. As soon as the first shells begin to open, immediately turn off the heat, cover them with a lid - they will come on their own. (This is, of course, if you don’t take them out right away.)

At the very, very end we throw in parsley.
If you cook the pasta later, carefully remove the shells with a slotted spoon, we want the sauce to remain.
And attention again! Any shells do not need to be salted!
They are already salty sea ​​water with amazing taste.
And in general, this is my favorite sauce for mussels and vongole.

And immediately make pasta in this sauce.
We throw salmon into it, literally for a couple of minutes, and pre-boiled pasta.
The pasta needs to be cooked just a little bit, then it will sit perfectly in the sauce.
Be sure to taste the sauce to see if it needs salting (the salmon was already salted).
Warm up the salmon and pasta together for a couple more minutes and immediately serve.
I agree - it’s hellishly fat and irresponsible to grow big and small... but oh, how wonderful it is.)
I sometimes cook it with fresh salmon - it’s always a success.
And for Parmesan lovers, you can stir it right into the sauce at the very end, let it melt.

*For those attentive, once again.)
This sauce is for both shells and pasta. They can be cooked separately!
Lots and lots of garlic and parsley, boiled cream and that’s it.)

And as food bloggers write with extreme politeness (this is not about me)
Bon appetit!

Is everything clear? Who has blue nails here?
Questions?
ps And who there insistently demanded apricot pies? I'll try to give it away today.)

Sometimes you want to treat yourself to something tasty and... italian pasta V cream sauce with salmon is exactly what you need in such cases! I will share the recipe for this dish with step-by-step photographs.

Let's prepare everything you need for this recipe:

• Italian pasta (fettuccine) – 250g;
• Salmon (you can take any type of red fish) – 150g;
• Tomato (replaced with tomato) – 1 pc.;
• Cream (pasteurized, best fat 33-35%) – 150ml;
• Onions (medium size) – ½ piece;
• Garlic – 1-2 cloves;
• Parmesan (or other type hard cheeses) – to taste;
• Salt, pepper, thyme (preferably fresh) - a pinch;
• Olive oil (any kind can be used) – 2 tbsp. l.

First you need to boil the fettuccine until tender. Now let's move on to the sauce. So, how to make creamy sauce with salmon. Let's prepare the fish - cut it into cubes.

Peel the tomato and chop it. Peel the onion and chop it. We pass the garlic through a press or you can grate it on a fine grater. Next, heat the frying pan, add oil and fry the onion and garlic in it for about a minute.

Add tomato, salmon, salt, pepper, thyme and simmer for 5 minutes.

Pour in the cream and cook for another 5-6 minutes.

You can make a creamy sauce from sour cream. But it will have a slightly different taste, with the sourness inherent in sour cream. Grate the cheese on top, stir and turn off the heat. Transfer the dish to a plate and decorate with red caviar, tomato, and herbs as desired. Enjoy!

Photos and recipe taken from travelfood.ru.

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The word “pasta” in Italian means “dough” - that’s what Italians call any pasta. Good pasta It is made only from durum wheat and is a source of healthy complex carbohydrates and fiber. In addition, real Italian pasta and sauces for it are always prepared only in olive oil, and finished pasta should be “al dente”, that is, slightly undercooked. The most popular pastas are bolognese, seafood bolognese, pasta with mushrooms and, of course, pasta with salmon.

Pasta with salmon in creamy sauce is not only very tasty, but also very healthy, because red fish is a rich source of protein, vitamin D, omega 3 polyunsaturated fatty acids and many others. useful substances. To prepare this simple, satisfying and delicious dish you will need the following ingredients:

• pasta (spaghetti) – 300 g;
• salmon (trout, salmon) – 250-300 g;
• cream (fat content 10-20%) – 150-200 ml (partial glass);
• 2-3 unpeeled cloves of garlic;
• olive oil ¼ cup;
• fresh dill;
• salt;
• marjoram;
• cheese (Parmesan or any other hard);
• oregano;
• lemon juice;
• ground black pepper.

*Makes about 3 servings.

Cooking time: 20 minutes.
Calorie content of the dish - 140 kcal.

How to cook salmon pasta in creamy sauce:

1. Wash the fish, remove skin and bones, spray lemon juice and cut into small pieces.

2. Pour olive oil into a frying pan, add unpeeled garlic cloves and heat. Place salmon in a frying pan and fry on high fire about five minutes, then reduce the heat and continue frying the fish for another 5-7 minutes.

3. Add spices (oregano, marjoram, black ground pepper, salt) and cream, simmer for several minutes. The sauce should thicken slightly.

4. Prepare the pasta: pour cold water into a large saucepan and bring it to a boil. Salt to taste, add a few drops olive oil and pasta, then place in a colander and drain the water. *Cooking time is indicated on the package.

"Fettuccine" (pasta) with salmon is a common dish in both Italy and Russia. They love it for its exquisite, sophisticated taste and ease of preparation. The main thing is to have good pasta, made from durum varieties and fillet Those who like it fatter can be advised to buy salmon or trout; if it’s leaner, take chum salmon, pink salmon, sockeye salmon or coho salmon.

Today we will prepare a popular and the most delicate dish called "Fettuccine pasta" with salmon in It is prepared quite quickly and from simple products, maximum cooking time is 20 minutes. We will use long flat noodles - "Fettuccine", which is sold in any hypermarket.

It is with these noodles that salmon pasta turns out tender, juicy and aromatic. It cooks quickly and goes well with creamy sauce. It also contains a minimal amount of calories. If desired, you can use noodles instead regular spaghetti or others to suit your taste, in any variation the dish turns out delicious and satisfying.

"Fettuccine pasta" with salmon in cream sauce

Fettuccine noodles - 200 grams;

Heavy cream (about 300 grams);

Salmon, frozen, fresh or lightly salted - 300 grams;

Onion head;

Garlic (two cloves);

Cilantro, basil;

Salt, pepper;

A pinch of oregano.

Pour into a large saucepan cold water(per 100 grams of pasta - liter), add salt to taste and put on medium heat. Pour the pasta into very boiling water, stir for two minutes and leave to cook until smooth (about 10 minutes - see instructions on the package).

While our pasta is boiling, let's start with the fish. If you have it frozen, then you need to defrost it in advance. It is better to take lightly salted or fresh salmon, which will need to be cut into small slices.

Place in a frying pan butter, we also put the shredded onions- fry until golden crust. Pour the cream over the onion and mix well. Next, add fish, pepper, salt, garlic and oregano to this creamy onion mixture and simmer over low heat for no more than five minutes.

Place the finished noodles in a deep plate, place the fish in sauce on top of it, and decorate the whole thing with sprigs of herbs - cilantro and basil. Pasta in cream sauce is completely ready to eat. It's better to eat it hot. Bon appetit!

Pasta can be prepared with tomato and sour cream sauces and also add grated cheese. To thicken the sauce, add a tablespoon of flour (like bechamel).

To prevent the pasta from overcooking, it must be cooked in large quantities water. To make pasta with salmon more piquant and with bright taste, be sure to use various dry seasonings - oregano, basil, red pepper, etc. And don’t forget about fresh herbs, they also add flavor to the dish original taste and makes it more useful.

If you cook pasta only from high-quality pasta (hard varieties), you will never gain weight. A striking example of this is the slender Italians who eat it every day. Combine pasta with fresh vegetables and low-fat gravies. Instead of meat, take mushrooms or poultry.