Creamy Salmon Pasta

Ingredients

Method

1. Season the salmon. Use the salt and pepper to season the flesh of the salmon. Then rub with olive oil.
2. Get the pasta going. Salt a pot of water and cook the pasta to the instructions. Leave this to cook while you continue with everything else.
3. Hard sear the salmon. In a hot pan, hard sear all sides of the salmon so that it gets a nice colour on all sides. Once done, rest the cooked salmon on paper towel or a rack until we need it.
4. Sweat the aromatics. In a pot or dutch oven, melt 1 Tbsp butter and cook the onions until translucent. Then add the garlic and stir until fragrant.
5. Build the sauce. Add the evaporated milk, stock and the zest of the whole lemon. Stir until it starts to simmer.
6. Chunk the salmon. Remove the skin of the salmon and roughly chop the cooked flesh. It doesn’t need to be flaky, it can be small to large chunks.
7. Thicken the sauce. Add 1/4 cup of the pasta water to the sauce and stir until thickened, then bring it back to a simmer.
8. Fold through the salmon. Add the roughly chopped salmon and halved snow peas to the sauce and mix.
9. Fold in the pasta. Drain the pasta and fold it into the sauce, then take it off the heat.
10. Finish with butter and lemon. With the heat off, stir in the lemon juice and 1 Tbsp of butter. Once the butter is melted and stirred through, serve.

Notes

I’m contemplating adding some herbs to this recipe, I haven’t done it yet but the next time I cook this I’ll test it. If it works then I’ll update the recipe. For future reference, I’ll add around 1-2 Tbsp of finely chopped parsley and maybe 1 Tbsp of finely diced chives. This would be folded in after the butter has melted at the finish before serving.