Creamy Salmon Pasta
Aug 21, 2007 by CMB | 0 Comments
Intro
This dish is one that I often cook when I have visitors. It’s really hard to mess up, requires minimal preparation and is presentable enough for respectable company.
Ingredients
- 1 steak Salmon
- 200ml or 13.5 tablespoons Whipping cream
- Spaghetti (or linguine)
- 1 teaspoon Cayenne
- 1 teaspoon Tomato Puree
- a few leaves Parsley - coarsely chopped
Step 1
Firstly stick the salmon in the oven (220 Celsius degrees or 430 degrees Fahrenheit for 20-25 minutes should do it), since it takes longer to cook than anything else in this recipe. I usually season it with a bit of ground pepper and lemon juice. Note that one steak should be enough for two people, there are two here because I want a salmon salad for lunch tomorrow.
Step 2
Give the salmon a 10-15 minute head start, then come back and put spaghetti on to boil.
Step 3
When the salmon is cooked it should be a light pink color and flake apart easily when prodded.
Step 4
Step 5
When the pasta is within a couple of minutes of being done, put the hob on a low heat, melt a small amount of butter, add the whipped cream, one teaspoon of cayenne pepper, a small amount of tomato puree and some salmon.
Step 6
Gently heat this for five minutes until hot (but NOT boiling!). Add some chopped parsley and the spaghetti, mix well, ensuring that the spaghetti is completely coated in sauce:
Step 7
I chose to serve this dish with some garlic bread and the sense of quiet self loathing that comes with cooking a nice meal for one person.
Now that you have learned how to make creamy salmon pasta, please be sure to view these other pasta recipes.
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