Salmon Pasta with Parmesan Cream & Peas
Prep Time
Cooking Mode
450 g (1 lb) lb salmon fillet, with or without skin
30 mL (1 tbsp.) Tbsp olive oil
2 Shallots, chopped
60 mL (¼ cup) cup white wine or Vermouth (optional)
500 mL (2 cups) cup cream
250 mL (1 cup) cup Parmesan, finely grated + extra for topping
250 mL (1 cup) cup frozen peas, thawed
To taste salt, pepper, and fresh basil
450 g (1 lb) lb farfalle pasta, cooked
450 g (1 lb) lb salmon fillet, with or without skin
30 mL (1 tbsp.) Tbsp olive oil
2 Shallots, chopped
60 mL (¼ cup) cup white wine or Vermouth (optional)
500 mL (2 cups) cup cream
250 mL (1 cup) cup Parmesan, finely grated + extra for topping
250 mL (1 cup) cup frozen peas, thawed
To taste salt, pepper, and fresh basil
450 g (1 lb) lb farfalle pasta, cooked
Directions
1Preheat the oven on broil (550°F), with the oven rack at the top position.
2Place salmon on a foil-lined baking sheet. Baste salmon with half of the olive oil. Season with salt and pepper to taste.
3Bake for 10 to 12 minutes. Remove from the oven and let cool. Flake fillet and set aside.
4Meanwhile, heat remaining olive oil in a large non-stick pan. Add shallots and cook for 1 to 2 minutes. Deglaze with white wine, then add cream. Bring to a boil and season, allowing the mixture to reduce by one third. Add half the cheese and the peas, then combine.
5Add pasta and remaining cheese. Combine.
6Add salmon. Mix gently.
7Garnish with parmesan and fresh basil, then serve.
8Chef’s secret
9I always reserve a bit of pasta water to thicken my sauces.
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Personal Note
Personal Note