Creamy Salmon Pasta in a Dill Sauce

Creamy Salmon Pasta in a Dill Sauce

Salmon pasta is so easy to make! Served with Creamy Dill Sauce, speed date dinners have never been more fun!

Another great thing about this creamy salmon paste is that it makes the perfect Date Dinner! I mean, anything that has wine in the recipe is a victory dinner for two,
right?

The main ingredient in this dish is salmon, so of course you want to bring out the best in it. Many similar recipes for this are actually boiling salmon in sauce, or chopping it before frying. I personally feel that the best way to cook salmon, not only in the context of this creamy paste but in general, is to fry it.

Prep Time: 10 Mins
Cook Time: 15 Mins
Total Time: 25 Mins

Ingredients

  • A little chili flakes
  • Lemon Juice, to taste
  • 2 small shallots, finely diced
  • 2 garlic cloves, chopped
  • Fresh Grated Parmesan, to serve
  • Salt & Black Pepper, to taste
  • Olive Oil, as needed
  • 2 Salmon Fillet, at room temperature
  • 7oz / 200g Spaghetti
  • 3 / 4 cup / 180ml Heavy / Double Cream, at room temperature
  • 1 / 3 cup / 80ml Dry White Wine
  • 2 stalks of Fresh Dill
  • 1 tsp fresh Dill, finely diced
  • 1 tbsp fresh parsley, finely diced + extra to serve
  • 1 tablespoon unsalted butter

Instructions

  1. Season all sides of your salmon with salt and pepper.
  2. Fry over medium-high heat in a little olive oil. Once golden on one side, turn and place a sprig of dill on top of each fillet. Melt 1 tbsp butter in a skillet and spread the salmon. Fry the other 2 sides of the salmon then place them on one side and rest.
  3. Cook your pasta in boiling salted water until al dente, reserving a cup of starchy pasta water. Drain when needed.
  4. Reduce it to medium heat and fry the shallots in the remaining browned butter until soft, then fry the garlic for a minute or so until brownish.
  5. Pour 1 / 3cup / 80ml wine, remove the pan as needed, and let it simmer for a few minutes to reduce it. It’s important to cut down on the wine so that it burns the alcohol and doesn’t end up too bitter. Once reduced by at least half, add 3 / 4cup / 180ml heavy / double cream.
  6. Add 1 teaspoon finely diced dill, 1 tablespoon finely diced parsley (or to taste), a pinch of chili flakes (optional) and a little bit of lemon juice to taste (be careful, you don’t need a lot). Season with salt and pepper.
  7. Slice your salmon or chop it into bite-sized chunks then add it to your sauce. Use a little starchy pasta water to thin the sauce if necessary.
  8. Stir your pasta and then serve with an extra sprinkle of parsley and a nice grated parmesan.

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