This easy Salmon Pasta recipe is lifted with some simple yet fresh ingredients, basil, tomato and shallots from my garden.
Quick Fresh Fish Pasta.
This recipe is a bit of a twist on a dish that I tend to make with canned salmon. But it really does sing when made with fresh salmon.
Both of which are a twist on this smoked mackerel pasta recipe.
I am not one of those cooks that thinks that pasta should be served with a heavy sauce.
This recipe is one of many that pairs some form of pasta with pretty robust and whole ingredients.
Buying the Salmon.
This tomato salmon pasta recipe is great for using up some of the less prime cuts of the fish.
I’ve used the nomenclature “salmon fillet”, but you could use any off cuts you can get.
Having said that, I would avoid using the fatty belly cut but the tail end would be perfect.
You can often find the tail end of salmon in the bargain “bucket” section too which makes the recipe really frugal.
Also, don’t restrict yourself to salmon! I’ve made this recipe with both river and sea trout, it also works really well with mackerel.
Recipe Hints and Tips.
The secret to perfecting this salmon pasta recipe is all in the timing.
That is so true for so much cooking, but it is never truer than when cooking fish!
In this recipe we cut the fish into thin batons and then marinade in lemon juice. This will almost “cure” the fish before it goes anywhere near the pan.
We do not want the fish in the pan before we add the pasta for anything more than 3 or 4 minutes.
As a result of this make sure that all of the ingredients are prepared before you add the fish.
That includes the breadcrumbs, you can keep them warm in the oven if you do not want to run the risk of cooking several things at the same time.
- 300 g Skinless Salmon Fillets
- 15 g Bread Crumbs
- 5 Tbsp Olive Oil
- 1 Tbsp Lemon Juice
- 1 Shallot
- 2 Tbsp Fresh Parsley
- 2 Spring Onions
- 125 g Plum Tomatoes
- 150 g Flat Pasta
- Salt to taste
- Black Pepper to taste
- 20 Fresh Basil Leaves
- Finely dice the shallot and chop the parsley.
- Cut the salmon fillets into 3-5mm wide ribbons perpendicular to the long side of the fish.
- Marinade the salmon with the shallot, parsley, 1 tbsp of olive oil and 1 Tbsp of lemon juice.
- Cut the spring into 5cm lengths and then shred as finely as you can.
- Cut the tomatoes into wedges and then cut the flesh into a 3-4mm dice.
- Cook your pasta as per instructions.
- You will need to do a little calculation here as cooking the salmon will take around 3-4 mins and you do not want nasty dry salmon.
- Add the remaining 2 tablespoons of olive oil to a pan over a medium high heat and toast off the bread crumbs, when golden set aside on a piece of kitchen towel.
- 3 mins before the pasta is ready to come out of the water add in 2 tablespoons of olive oil to a pan over a medium high heat.
- Saute the salmon and shallot mix adding salt and pepper to taste.
- Two mins later add in the tomatoes and the salad onions and continue to saute for a further 2 mins.
- Drain the pasta and add it into the pan with the salmon and stir to combine.
- Test for seasoning adding more salt and black pepper as required and even an extra little squeeze of lemon juice if you like.
- Finally, sprinkle over the breadcrumbs and the torn basil leaves.
I use Malfadine for this salmon pasta recipe, but fettucini or tagliatelle would work perfectly as a substitute.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 794 Total Fat: 54g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 42g Cholesterol: 95mg Sodium: 451mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 4g Sugar: 5g Sugar Alcohols: 0g Protein: 40g