Recipe for pasta with chum salmon in creamy sauce. Fettuccine with salmon: secrets of preparing a delicious Italian dish

Italian Cuisine never ceases to amaze us with more and more incredibly tasty, and most importantly, easy-to-prepare dishes. One of them, without any hesitation, includes pasta with salmon in creamy sauce, which combines most delicate sauce, juicy red fish meat and pasta. Do you already want to show off your culinary skills to your family and friends? Then don’t hesitate - choose any recipe you like and cook amazing dish called "Pasta with salmon in cream sauce».

Pasta with salted salmon

Today salmon can be purchased in almost any store ready to eat. This delicious fish sold in the form of steaks, fillets, and slices. Salmon comes in varying degrees of salting and is very popular as an independent cold appetizer. But in our recipe this product will appear in an unexpected form, namely in a hot dish.

Ingredients you will need:

lightly salted salmon fillet - 0.4 kg;
two cloves of garlic;
several sprigs of parsley and thyme;
200 grams of fresh ricotta;
any hard cheese - 100 grams;
half a glass of milk;
1/4 stick of butter;
100 grams of green peas;
1/3 cup toasted bread crumbs;
3 tablespoons flour;
spaghetti - 0.5 kg.

Cooking method

You probably know what pasta is. You also know how to prepare this product at home, but still it’s worth stopping a little at this point. For this dish, pasta should be chosen from durum varieties wheat, place them in slightly salted boiling water, cook for about 10-12 minutes, stirring occasionally. Ready pasta no need to rinse cold water, just drain the liquid using a colander.

Well, now let's look at how to make pasta sauce.

Beat two types of cheese, milk and a little salt with a blender.
Melt the butter in a frying pan and fry the flour in it until golden brown. Add the thyme leaves and minced garlic, then pour in the milk-cheese mixture. Simmer over low heat until thickened.
In thick hot sauce add the peas, after five minutes add the pasta. Mix all ingredients thoroughly. Now the dish can be served.
Add sliced fish pieces, chopped parsley and bread crumbs to the prepared pasta.

Salmon pasta: recipe with canned fish

This dish is unique in that the ingredients are inexpensive and the time spent on preparation is no more than 15 minutes.

Ingredients for two servings:

200 grams of pasta;
a can of canned salmon;
one white onion;
a jar (100 grams) of natural classic yogurt;
half a chili pepper;
parsley;
lemon.

How to prepare the dish?

Boil the pasta as described above: in slightly salted boiling water for 10 minutes.
Wash the onion and chili, peel and chop. Fry the vegetables in a frying pan in oil until softened.
Break the fish into small pieces.
Place the finished pasta into the onion mixture, add salmon, squeezed lemon juice, simmer for literally 3 minutes, then remove the dish from the heat and mix with yogurt.

Pasta with salmon in creamy sauce with shrimp

Here you can use both fresh and smoked fish. Fresh seafood adds flavor to pasta classic taste, and smoked will give the dish an interesting aroma and smoky taste.

Ingredients:

half a kilo of pasta;
fresh or smoked salmon- 0.25 kg;
three cloves of garlic;
olive oil;
peeled shrimp - 0.3 kg;
half a kilo of tomatoes;
a glass of cream;
a glass of white wine;
100 grams grated hard cheese(it's best to use Parmesan);
basil and parsley.

Pasta with salmon in creamy sauce is prepared as follows.

Fry the peeled shrimp in a few drops of oil until they have a pleasant pinkish color.
In a separate container, saute chopped garlic for a minute, add blanched and finely diced tomatoes, pour in cream and wine. Simmer until the sauce thickens completely, about 10 minutes.
When the time is up, post it in tomato sauce grated cheese, fried shrimp, salmon pieces, herbs. Simmer everything together for 5 minutes.
Boil the pasta and place in a saucepan with the sauce, mix everything thoroughly. Hold it under closed lid minutes 3. You can serve.
Post it ready dish onto plates, garnish with your favorite herbs. Bon appetit.

Heat a couple tablespoons of olive oil in a skillet over medium heat. Cook, turning every couple of minutes, until the fish is cooked through. Depending on the thickness, this will take about 8-10 minutes. Remove salmon from pan and keep warm.

In the same pan, add finely chopped garlic and shallots. Cook over low heat until the onions are translucent, but do not brown them. Add fresh thyme and heat for a couple of minutes. Add wine and increase heat to medium. Cook until it is reduced by half.

At the same time, let the pasta cook according to the instructions on the package. For my taste, Fettuccine is most suitable here, but you can take another type. Add milk, cream, grated Parmesan to the pan and season with salt and pepper to taste. Increase heat and cook, whisking occasionally, until cheese is melted.

Add the remaining dill and green pea. Cook for a couple more minutes and then turn off the heat. Frozen peas must first be thawed and drained. excess water. WITH ready-made pasta drain the water, reserving half a cup. If the sauce seems too thick, dilute it with this water.

Mix the sauce with the pasta and serve with the salmon pieces on top. The paste turns out very tender and creamy. Each serving contains approximately 4-5 pieces of fish. Bon appetit! The recipe is adapted from the English-language blog Tatyana's everyday food. Many thanks to the author.

Pasta with salmon in creamy sauce

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 carbonara, bolognese, seafood pasta, mushroom pasta and, of course, salmon pasta.

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.

How to cook pasta with salmon 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 of olive oil and pasta, then place in a colander and drain. *Cooking time is indicated on the package.

5. Place the finished pasta on plates, place salmon in cream sauce on top, sprinkle with finely chopped fresh dill and grated cheese.

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 and red fish fillets. Those who like fatter fish can be advised to buy salmon or trout; if they are 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 cream sauce. 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 other pasta to 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;

- a head of onion;

- garlic (two cloves);

Pour into a large saucepan cold water(per 100 grams of pasta - liter), add salt to taste and put on medium heat. Add the pasta to very boiling water, stir for two minutes and leave to cook until al dente (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 onion- 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 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.

If you are a pasta lover, then this recipe should definitely be in your recipe box. Juicy pieces salmon, delicate creamy sauce, spicy Parmesan - pasta with salmon in creamy sauce simply perfectly combines all these flavors. Tagliatelle, fettuccine or others are best suited for this pasta. long pasta from durum wheat. Or farfalle, fusilli. Penne, in my personal opinion, is a little difficult to prepare correctly for this pasta. There is a chance of overcooking them, which is not at all correct, or in an attempt to cook the pasta al dente, you may undercook it a little. This would be acceptable and even desirable for pasta with meat sauces, but not at all for such a gentle fish version. So if your hand is not trained, take simpler and easier-to-cook types of pasta. And yes, of course it should be pasta made only from durum wheat. It's quite enough now a good choice all sorts of options- from the real one Italian pasta, to quite good domestic analogues.
Now let's talk about Parmesan, without which the salmon pasta recipe is significantly inferior. It gives the bouquet of flavors some zest. If you're saving money, I don't encourage you to buy expensive Parmesan; these varieties will go well with a glass of wine and pears at the end of dinner. In our recipe, Parmesan should add a pleasant aftertaste to the bouquet of taste, such spicy note. I very often buy Estonian Dzhyugas for pasta; it completely satisfies all my requirements. If you don’t have parmesan, then don’t add cheese at all, otherwise you’ll just kill the taste of the sauce.
So, I seem to have answered all the questions that are very often asked about replacing products. Whether you should replace cheese or pasta is up to you. But I highly recommend cooking it at least once with exactly the products that I describe.

The pasta cooks very quickly and needs to be served immediately.

Servings: 4-5

Ingredients:

pasta (I have regular tagliatelle and with spinach) - 400 grams
salmon fillet -200 gr
cream - 300 ml (fat content to your taste, mine is 33%)
parmesan - about 50 grams
salt, pepper - to taste
basil
3-4 cloves
1 onion
olive oil

Preparation:

The first thing to do is put a pot of water to boil. Don't skimp on the volume of the pan; pasta loves space. How much water do you need to cook pasta? Very simple - about 1 liter per 100 grams of pasta. I will immediately describe the cooking process - the water will boil, we will salt it, add the pasta, stir once at the very beginning of cooking. Next we look at the cooking time on the package. I have it written - 8 minutes. I boldly divide this time in half, because... my tagliatelle will still be cooked from the warmth of the creamy sauce. As soon as they are cooked, you need to immediately transfer them to the creamy sauce. No need to rinse, add oil, leave in the pan - do not mock the product. Therefore, it is quite important to calculate the time, since we will be working with two capricious products for novice cooks - pasta and salmon, which are very easy to over-cook and spoil. But if you do everything right at least once, your guests will be amazed at the level of the finished dish.
At the same time as the water, add the cream to the saucepan. They need to be warmed well, but not brought to a boil.
While the water is boiling, peel the onions and garlic. Finely chop the garlic and start frying in olive oil. You need very little oil, because... the sauce will turn out already fatty. The garlic should only give off its smell to the oil, so I often just cut each clove into 3-4 parts and after a couple of minutes remove it from the pan and throw it away.
Cut the onion into half rings. Sometimes I cook without any onions or use more tender shallots (just the white part). Today I have a regular onion.
I start frying the onion. It is important that it does not burn, and you should not cover it with a lid, because... you get the taste of cooked onions, which is just... unpalatable. We need to gild it a little.
Now I remembered that I wanted to write about salmon. Of course, ideally you use chilled fillets. But in our supermarkets they are cunning - they sell defrosted fish on ice. Therefore, if the frozen fillet costs significantly less and it looks like it has not been thawed/frozen somewhere by careless transporters or store employees, feel free to buy it. Just defrost in the refrigerator, not at room temperature.
Finely chop the fillet. Each piece is the size of a hazelnut.
The next two steps are done very quickly. First, we add fillet pieces to the pan. Salt and pepper. Fry for just a minute over high heat.
Immediately pour in very hot cream, stir and heat for a couple more minutes over medium heat. Cover with a lid. The essence of the speed of these manipulations is that it is easy to dry out salmon even in cream; our pieces are small. Now is the time to add basil (I used dried basil, I literally threw in a couple of pinches, just to emphasize the taste. Sometimes I use parsley, it also goes well. But please, no dill!
The tagliatelle should be cooked around this time. Drain the water and immediately add them to the sauce, stir. Cover with a lid, we have a couple of minutes (no more) to grate or chop the Parmesan. I often cut it into large thin slices with a regular vegetable peeler. Pasta with salmon in creamy sauce is ready.