Something simple to make for dinner this rainy Friday, turn some of the salmon fillets and petit pois you have in the freezer into a rich, creamy, lemon Salmon & Pea Pasta with Lemon and Crème Fraîche!
Made with a splash of white wine, lots of fresh lemon and in just 25 minutes, this is the perfect fish paste recipe for people who don't like smoked salmon and also enjoy the delicate taste of poached or steamed salmon fillets. Slightly different from my usual prawn pasta recipe.
This is one of those recipes that comes from stuff in the fridge. I've been making a basic shallot/white wine/creamy sort of base for pasta dishes with bacon and mushrooms (and occasionally a little leftover grilled chicken) for a while now, and with lemon and parsley in the fridge (though dill would be better here ) seems like a natural progression for solo dining (it's easy to cut in half as one serving would use only one smaller fillet of salmon and red onion - J doesn't like salmon so this was a treat just for me!)
Information
This easy Salmon & Pea Pasta recipe with fresh lemon and crme fraîche is a simple, rich yet light and creamy fish pasta recipe. Ready in just 25 minutes, perfect for busy evenings!
Ingredient
2 salmon fillets
white wine
freshly ground sea salt and black pepper
200g (7 oz) penne pasta
1 large red onion
light oil
2 handfuls frozen petit pois
6 tbsp creme fraîche
rind of 1/2 lemon, plus lemon juice to taste
a small handful of freshly chopped parsley or dill
instructions
Preheat the oven to 180 (355 Fahrenheit). Place the salmon fillets on a sheet of foil and lift the ends to catch any liquid. Add a little white wine, and season well with salt and pepper. Remove the foil and fold into a small boat to cover before baking for 10 minutes.
Meanwhile, cook pasta according to package directions until al dente in a pot of boiling salted water. When you dry the pasta, leave some of the cooking liquid.
Peel and finely chop the red onion. In the bottom of a medium frying pan over medium heat heat a splash of oil until shimmering, Fry shallots with a pinch of salt until soft but colorless.
Sprinkle another 100ml (6 tbsp) of wine into the pot. Allow the alcohol to bubble before stirring in the frozen peas and creme fraiche.
Salmon flakes, skin removed. Add the pasta to the sauce and reduce the heat to low, simmering until the sauce thickens and coats the pasta. Stir in the salmon, being careful not to break the pieces.
Add a little pasta water as needed so the sauce doesn't thicken too much, season with more salt, pepper and lemon juice. Served in a warm bowl with fresh herbs.
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