This Salmon Pasta is a delightful blend of rich cream, tangy tomato sauce, and savory salmon, creating a luxurious dish perfect for weekend gatherings. The creamy texture combined with the vibrant flavors of the sauce and fresh herbs makes it an appealing choice for any occasion. The warm orange tones of the dish add to its visual allure, making it as pleasing to the eyes as it is to the palate.
Cook with confidence
Cook's notes
Cook the fusilli until al dente, as it will continue to cook slightly when mixed with the sauce. The salmon should be added towards the end of cooking to maintain its texture and prevent overcooking. Stir in the cream and tomato sauce gently to achieve a smooth consistency without breaking up the salmon too much.
Substitutions
If you don't have fusilli, any pasta shape like penne or farfalle can work well. For a lighter option, you can substitute heavy cream with half-and-half or a plant-based cream alternative, though it may alter the richness of the dish. Fresh salmon can be replaced with canned salmon or cooked shrimp for a different flavor profile.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or cream to loosen the sauce if it thickens too much. Avoid microwaving for best texture preservation.
Common failures
Overcooking the salmon can lead to a dry texture, so add it to the pan just before serving. If the sauce separates, it may be due to cooking at too high a temperature; always keep the heat moderate. If the pasta is too sticky, ensure it is well-drained and coated with olive oil before mixing with the sauce.
Why these ingredients
How each main ingredient earns its place in this recipe
-
salmon
Salmon is the star protein in this dish, providing a rich flavor and a tender texture that complements the creamy sauce. Its ratio of 150 g balances well with the pasta and sauce, ensuring each bite is flavorful.
-
heavy cream
The heavy cream adds a luxurious, velvety texture to the sauce, enhancing the overall richness of the dish. Using 100 g allows for a creamy consistency that beautifully melds with the tomato sauce.
-
tomato sauce View ingredient
Tomato sauce contributes acidity and depth to the dish, balancing the richness of the cream and salmon. At 50 g, it provides just the right amount of flavor without overpowering the other ingredients.
-
fusilli
Fusilli's spiral shape holds onto the sauce and salmon pieces well, ensuring a flavorful bite every time. The 100 g portion is ideal for a satisfying serving that pairs perfectly with the creamy tomato sauce.
Preparation
-
Step 1 10 min
Bring a pot of salted water to a boil. Add the fusilli and cook until al dente, about 10 minutes. Once cooked, drain the pasta and set aside.
-
Step 2 5 min
In a large pan, heat the olive oil over medium heat. Add the minced shallots and sauté until they are translucent, about 2 minutes. Then, add the diced salmon and cook for an additional 3 minutes, stirring gently until the salmon is just cooked through.
-
Step 3 5 min
Carefully pour the brandy into the pan and flambé it by igniting the alcohol. Allow the flames to subside, then season with a pinch of salt. Add the prepared tomato sauce and heavy cream mixture, stirring well to combine. Let the sauce simmer for about 5 minutes, allowing the flavors to meld.
-
Step 4 2 min
Once the sauce has thickened slightly, add the cooked fusilli to the pan. Toss the pasta in the sauce until it is well coated. Remove from heat.
-
Step 5 2 min
To serve, plate the salmon pasta beautifully on a flat dinner plate. Sprinkle with chopped parsley and drizzle lightly with olive oil for an elegant finish.
Cook notes from readers
No reader notes yet. Be the first to share what worked in your kitchen.
Log in to leave a cook note.