Salmon Pasta Recipe Without Cream
Salmon pasta recipe without cream is light and delicious with a creamy sauce made simply with butter, garlic and a crisp white wine. The salmon flakes easily after being pan seared to a light golden brown.
Ingredients
- 2 boneless salmon fillets
- 250 dried spaghetti (reserve 2 cups pasta water)
- 1 teaspoon Salt and pepper
- 3 Tbsps olive oil
- 2 Tbsps butter
- 2 cloves of garlic, minced
- 3 Tbsps white wine (just less than a ¼ cup)
- 2 shallots diced or a small onion
- 1 tablespoon capers
- 1 fresh lemon
- 2 Tbsps fresh parsley
To Serve
- black pepper
- parmesan cheese
Instructions
- Start by bringing a pot of salted water to the boil to cook the pasta. Cook the pasta until about 2 minutes away from being properly cooked. So, not al dente yet. Drain, reserving 2 cups of pasta water.250 dried spaghetti (reserve 2 cups pasta water)
- Heat a non stick skillet with olive oil. Once hot, place the salmon (I don't remove the skin) skin-side up flesh side down into the pan. Don't overcrowd the pan if the salmon is too big or the pan small, cook the fillet at a time.3 Tbsps olive oil, 2 boneless salmon fillets
- Cook the salmon, medium-high heat, skin side down for about 3 minutes and gently flip to cook the skin side down for 4 minutes. Use a large spoon to scoop the oil up and baste the salmon as it cooks, do this 2 to 3 times per side. Remove the salmon and rest on a plate.
- Same pan, same oil, on medium-high heat, add a tablespoon of butter to melt and cook the onions until soft. Add the garlic cook for 2 minutes and while it cooks, add the fresh lemon juice. Continue cooking the onion and garlic for a total of 4 to 5 minutes. Add the capers and mix them in and then add the white wine, make sure your heat is not too low, if it is increase it slightly, you want to see the gentle bubbles as it cooks.2 cloves of garlic, minced, 2 shallots diced or a small onion, 1 tablespoon capers, 3 Tbsps white wine (just less than a ¼ cup)
- Add the remaining tablespoon of butter and once the butter melts add the cooked spaghetti. Use a pair of tongs to lift the pasta as you mix it into the sauce. Regulate the heat by moving the pan on and off the stove just for a seconds as you mix. Pour in the reserved pasta water a dash at a time until you have the sauce you want. Note: You probably won't use all the pasta water.2 Tbsps butter
- Serve with the salmon, more melted butter (optional) chopped fresh parsely, lemon slices, fresh black pepper and parmesan cheese is optional.1 teaspoon Salt and pepper, 1 fresh lemon, 2 Tbsps fresh parsley, black pepper, parmesan cheese
Notes
Use a good quality pasta for better results and make sure the water is boiling not simmering before adding the raw pasta to cook. Salt the water, not with a teaspoon of salt, salt generously. The salt flavor the pasta which flavors the entire meal.
Can you use left over salmon? Yes, but fresh is best if possible.
Cooking the salmon: Keep the heat medium not low or it takes forever and you end up over cooking the salmon and if the heat is too high, it burns rather than cooks evenly.
Baste: Don't forget the use a spoon to scoop the oil on the side as the salmon cooks and baste it a few times. It will take less time to cook and it cooks evenly.
How long to cook salmon for?
Cook the salmon as per the recipe instructions for a perfect flake, don't leave it longer, it quickly overcooks. It does depend on the thickness of the salmon fillets but the approxiamate time is 4 to 5 minutes per side.
Nutrition
Serving: 1servingCalories: 319kcalCarbohydrates: 34gProtein: 14gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 24mgSodium: 670mgPotassium: 404mgFiber: 3gSugar: 3gVitamin A: 207IUVitamin C: 19mgCalcium: 41mgIron: 1mg
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