{"id":938,"date":"2024-05-30T18:34:40","date_gmt":"2024-05-30T18:34:40","guid":{"rendered":"http:\/\/dumpshop.me\/?p=938"},"modified":"2024-06-03T09:44:21","modified_gmt":"2024-06-03T09:44:21","slug":"spicy-salmon-pasta","status":"publish","type":"post","link":"http:\/\/dumpshop.me\/index.php\/2024\/05\/30\/spicy-salmon-pasta\/","title":{"rendered":"Spicy Salmon Pasta"},"content":{"rendered":"
This spicy salmon pasta is creamy, fiery, rich and absolutely delicious!<\/span><\/strong><\/span><\/p>\n This is one of those recipes that really does tick all the boxes. Thankfully it’s really simple to make as well! Follow me…<\/p>\n Maybe I’m wrong, but I feel that salmon + pasta is an under-appreciated combination. Salmon excels in many different dishes, but nestling it’s way into a rich, creamy pasta has got to be one of the most delicious ways to serve it!<\/p>\n We’ll be using a couple of boneless skinless fillets<\/strong>. If your salmon has the skin on you’ll want to remove it before you fry it. Because we’re going to be breaking up the salmon you can use one piece instead of fillets if that’s what you have.<\/p>\n I recommend getting the salmon out of the fridge 30 minutes beforehand, just to relax the fish and help it cook through more evenly. You’ll also want to season both sides of the salmon with a simple concoction of smoked paprika<\/strong>, cayenne pepper<\/strong>, salt<\/strong> and pepper<\/strong>.<\/p>\n Pan-frying<\/strong>\u00a0is the best option for cooking the salmon in this context as it\u2019s the best chance to\u00a0develop some flavour<\/strong>. You can\u00a0build up a nice crust<\/strong>\u00a0and also\u00a0baste the salmon in butter<\/strong>. Basting in butter helps keep the salmon nice and moist and will wrap it in a rich buttery flavour. The leftover butter (which is now infused with the salmon seasoning) will be used to fry the onion 😋<\/p>\n Process shots: add seasoned salmon to pan (photo 1), fry then flip (photo 2), add butter (photo 3), baste (photo 4).<\/em><\/span><\/p>\n If you’ve been around here for a little while you’ll know how much I love a creamy tomato pasta. It works so well in this context with the spice and salmon!<\/p>\n This pasta sauce is rich, but it’s balanced out nicely by the spice of the chilli flakes and tangy\/sweetness of the sun-dried tomatoes. I also love adding in a splash of white wine. Not only will this help cut through the richness of the sauce, but it’s also great to deglaze the pan with. If you can’t use it you can leave it out though.<\/p>\n I like to transfer the cooked pasta right from the pot into the pan with the sauce. This will bring some excess water with it, which is great for thinning out the sauce. The starch in the water will also help thicken the sauce and turn it a little glossy. If the sauce over-thickens at any point you can toss through some more water from the pot.<\/p>\n Process shots: fry onion, garlic, chilli flakes and sun-dried tomatoes (photo 1), stir in tomato puree then simmer wine (photo 2), stir in stock and cream (photo 3), add pasta (photo 4), toss in parmesan and parsley (photo 5), toss in salmon (photo 6).<\/em><\/span><\/p>\n I love using Linguine, but any type of long-cut pasta will do the trick.<\/p>\n It’s definitely got a kick, but I wouldn’t say it’s overbearing. You can control the spiciness with the chilli flakes if you’re wary.<\/p>\n You want the salmon to be slightly under your preference after it\u2019s fried. It should easily flake and the centre should turn from a deep pink to a light pink similar in colour to the outside. Don’t worry too much though as it’ll cook more as it rests and when tossed through the pasta.<\/p>\n To serve, I typically sprinkle over any leftover parsley and parmesan<\/strong> I’ve got lurking around. You can also garnish with an extra pinch of chilli flakes<\/strong> too if you fancy!<\/p>\n For the chicken version of this recipe check out my Spicy Chicken Pasta<\/a>!<\/em><\/p>\n For the sister recipe to the dish check out my Creamy Salmon Pasta<\/a>!<\/em><\/p>\n Alrighty, let’s tuck into the full recipe for this spicy salmon pasta shall we?!<\/strong><\/p>\n<\/p>\n
Pan-Fried Salmon<\/strong><\/span><\/h2>\n
What kind of salmon should I use?<\/em><\/h3>\n
Preparing the salmon<\/h3>\n
Pan-frying the salmon<\/h3>\n
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Creamy Tomato Salmon Pasta<\/strong><\/span><\/h2>\n
Starchy Pasta Water<\/h3>\n
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Spicy Salmon Pasta FAQ<\/strong><\/span><\/h2>\n
What kind of pasta should I use?<\/em><\/h3>\n
How spicy is this pasta?<\/em><\/h3>\n
How do I know when the salmon is cooked?<\/em><\/h3>\n
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Serving Spicy Salmon Pasta<\/strong><\/span><\/h2>\n
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How to make Spicy Salmon Pasta<\/span> <\/strong>(Full Recipe & Video)<\/h2>\n