Marry Me Salmon Pasta
By Emily Carter
Ingredients
Salmon:
- 4 fillets ~150g each ·
- ½ tsp salt · ¼ tsp pepper ·
- ½ tsp smoked paprika ·
- ½ tsp garlic powder ·
- 1 tsp olive oil
Sauce:
- 2 tbsp sun-dried tomato jar oil ·
- 4 garlic cloves minced ·
- 1 tbsp double-concentrated tomato paste ·
- ⅓ cup 55g sun-dried tomatoes chopped ·
- ½ cup 120ml white wine ·
- ¾ cup 180ml stock ·
- 1 cup 240ml heavy cream 36%+ ·
- ½ cup 50g Parmesan from block off heat ·
- ¼ tsp red pepper flakes ·
- Zest of 1 lemon off heat ·
- ¼ cup fresh basil off heat
Pasta:
- 320 g linguine or tagliatelle ·
- ½ cup reserved pasta water
Instructions
- Pat salmon dry. Season. Sear skin-side down 4 min. Flip 2-3 min until 125°F or 145°F. Rest 3 min. Flake.
- Same pan garlic 60 sec. Tomato paste 90 sec. Sun-dried tomatoes 30 sec.
- Wine reduces by 90 sec. Stock reduced by 2 min. Cream + red pepper flakes simmer gently 3-4 min.
- Off heat Parmesan in 3 stages. Then lemon zest. Stir once.
- Cook pasta. Reserve ½ cup of water. Add 3 tbsp of water to the sauce. Toss pasta in sauce for 60 sec.
- Fold salmon in gently. Add more pasta water if needed. Basil off heat. Serve immediately.
Notes
Fishy taste: Lemon zest not added or added too early. Always off heat after Parmesan. Sauce broke: Lemon juice was used instead of zest, or cream was boiled. Use zest only, gentle simmer. Salmon dry: Overcooked. Check at 125°F for medium. Smoked salmon: Skip searing. Add at Step 5 with pasta.