Did you know you can do more to salmon than just pan fry or bake it and serve with potatoes? Mmmhm yes you can. It goes perfectly with pasta in a rich creamy sauce which is what this recipe is about. The great thing though, it takes 30 minutes max from prep to serving.
The thing about salmon is that it has such a beautiful rich taste, you don't really want to do too much to it and so here, we didn't do much at all. You obligatory seasoning, garlic and black pepper, a bit of freshness from the peas, some bite from the preserved lemons and some cream to bring it all together.
There are also no rules to what kind of pasta to use. I just happen to love spaghetti and the slurp 😊
Serves 4
250g spaghetti or linguine
300g salmon
1 cup fresh frozen peas
5 cloves of garlic, crushed
1 small onion, finely chopped
I preserved lemon, washed and chopped (optional)
20g butter
500ml double cream
2 tbs cooking oil
20g parmesan to garnish
Salt and pepper to taste
First put your pasta on to cook according to packet instructions.
As the pasta cooks, put the cooking oil into a deep frying pan on medium heat. As soon as the oil is hot, place your salmon fillet skin side down to cook. Season it with salt and pepper and cover the pan for 5 minutes so that the moisture can quickly cook the salmon through.
When you take the lid off, the salmon should be opaque and firm to the touch. Put the onions and garlic into the pan on either side of the fish and turn the heat to low. Let the onions soften for another 3 to 5 minutes. Once they have softened, use a fork to gently flake the fish off the skin and then take the skin out. (You can set it aside for a snack or use it as a garnish)
Add the peas, preserved lemon and double cream and mix through.
By now your pasta should have been cooked through and drained. Add the sauce to the pasta, mix well and serve piping hot with plenty of parmesan.