Cravings for pasta have hit me so hard lately because I have been eating rice all day, every day. I needed to acquiesce to my desire for this carb to be able to properly function this week, so I sat down, logged onto my laptop and browsed Pinterest for recipe inspiration. I landed on the idea of preparing a cream-based pasta with salmon as its paired protein.
I am exceedingly grateful for my mom’s friends who give me the opportunity to cook with top-class ingredients. I was able to upgrade my pasta dish with the premium air-flown salmon auntie Day-an sent me from The Golden Catch PH. I was absolutely animated when I peeled the package off of the bag filled with fresh and vibrant salmon fillets.
When preparing such an opulent fish, you need to give it your unmitigated attention so as to not overcook it. You could actually hear me count the seconds aloud to keep track of how long I let each side cook and to know when to flip them. The not-so-complicated lemon cream sauce complements the salmon favorably, for it allows the fish’s subtle flavors to speak for itself. This dish is proof that you can turn staple ingredients into a sophisticated dish with the correct combination.
Recipe
Yields 4 servings
~ Ingredients ~
400 grams spaghetti, raw weight
1 tablespoon olive oil
8 cloves garlic, sliced
2 cups or 250 mL all-purpose cream
½ shrimp broth cube in ¼ cup water
¼ cup or 55 grams cheddar cheese, grated
½ cup or 120 mL lemon juice
1 teaspoon salt
1 teaspoon pepper
40 grams black olives, sliced
30 grams capers
4 tablespoon fresh parsley, chopped
400 grams salmon fillets, cut into smaller pieces
1 teaspoon butter
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
~ Procedure ~
Cook the pasta according to the instructions on the packaging.
In a pan, sauté the garlic slices in olive oil until lightly golden.
Pour in the cream and shrimp stock and let them simmer.
Add the cheddar cheese in and stir until fully melted.
Keep stirring and add the lemon juice, salt and pepper.
Mix the black olives, capers and fresh parsley in the sauce.
Season the salmon fillets with salt and pepper.
In another pan on high heat, cook the salmon in olive oil and butter for 20 seconds on each side.
Toss the pasta in the sauce and place the salmon on top.
Garnish with extra parsley, serve and enjoy!
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