Cooking & EatingPasta and salmon seem to be made for each other. It is not difficult to prepare and the dish is quickly on the table. Three experts give tips for varying vegetables and sauces.
Salmon can be processed in a pasta in several ways, says Brenda Hoff, known for cooking blog Brenda Kookt† ,,You can use a salmon steak or smoked salmon. Salmon fillet, preferably without skin, can be fried in a frying pan and then added to the pasta dish or cooked with the other vegetables or sauce. This is not necessary with smoked salmon, you can add it to the pasta dish at the last minute.”
Pasta and salmon are very tasty with a quick lemon sauce or a cream sauce made from herb cream cheese, says Hoff. ,,In terms of vegetables, I like to add broccoli, spinach or zucchini to the pasta. And in terms of pasta types, you can go in all directions. Tagliatelle is suitable, but also penne or fusilli. And you can even go for salmon lasagna” Hoff shares several recipes on her site, such as lemon pasta with salmon and zucchini, pasta with spinach and smoked salmon or tagliatelle with pesto and salmon.
In the oven, the salmon is cooked evenly all around
Lots of different vegetables
You can prepare salmon well in the oven or in the pan, says Judith Pagrach, founder of My Food Blog† “Personally I find it even easier in the oven, because then the salmon is cooked evenly on all sides. In the pan you can fry the salmon on the skin. First turn the stove on high and then low. Then break the salmon and mix it with the pasta. For example, you can also go for smoked salmon chips and stir them through the pasta afterwards.”
When it comes to the accompanying pasta, Pagrach chooses, for example, a tagliatelle with a cream sauce with salmon and broccoli. ,,But also a penne with salmon, capers and vegetables, for which you can use many different vegetables. For example, think of green and white asparagus. But also spinach or zucchini. And lettuce, bok choy and sweet potato also go well with salmon. Or go for a pasta salad with salmon.”
It will be on the table in no time
Smoked salmon is less healthy
For culinary author Janine Jansen, who specializes in Mediterranean cuisine, only one dish is favorite. “I like to make my pasta with an ounce of smoked salmon and a scoop of rouille, a French garlic sauce. That’s really all, and I like that. You serve it with a salad, otherwise it will be very boring, and then you are done.”
“Smoked salmon is slightly less good than fresh salmon,” notes Jansen. “Firstly, the smoking process leaves behind harmful substances. And before smoking, the salmon is first brined and therefore it is quite salty. But of course the salmon still contains good unsaturated fatty acids and if you don’t add any extra salt to the pasta, you’ll cancel it again. In addition, this is a super easy dish: it is on the table in no time. And it would also be delicious with a slice of fresh salmon.”
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