Salmon Pasta in a Creamy Dill Sauce

When I say the flavours in this dish are a marriage made in heaven, I truly mean it. That gorgeous creamy sauce with chunks of buttery salmon is just to die for. Better still, like I said it couldn’t be easier to make!

The hero ingredient in this dish is the salmon, so naturally you want to bring out the best in it. Many similar recipes to this actually poach the salmon in the sauce, or dice it before frying.

Salmon Pasta in a Creamy Dill Sauce

  • 2 Salmon Fillets (skinned & deboned)
  • 7oz / 200g Spaghetti (or long cut pasta of choice)
  • 3/4 cup / 180ml Heavy Cream
  • 1/3 cup / 80ml White Wine
  • 2 sprigs of Fresh Dill
  • 1 tsp Fresh Dill, finely diced
  • 1 heaped tbsp Fresh Parsley, finely diced + extra for serving
  • 2 small Shallots, finely diced
  • 2 cloves Garlic, finely diced
  • 1 tbsp Unsalted Butter
  • small pinch of Chilli Flakes (optional)
  • Lemon Juice, to taste
  • Parmesan, to serve
  • Salt & Black Pepper, to taste
  • Olive Oil for frying

  1. Generously season all sides of your salmon with salt and pepper.
  2. Fry over medium-high heat in a small drizzle of olive oil. Once golden on one side, flip over and place a sprig of dill on top of each fillet. Melt butter into the pan and baste the salmon (see video). Fry the 2 other sides of the salmon then place to one side and rest.
  3. Cook your pasta until al dente, reserving a cup of starchy pasta water. Drain when needed.
  4. Lower to medium heat and fry your shallots in the leftover browned butter until softened, then fry your garlic for a further minute or so.
  5. Pour in your wine, deglazing the pan as necessary. Leave to simmer for a minutes to reduce, then stir in your cream. It's important to reduce the wine so it burns off the alcohol and doesn't end up too bitter.
  6. Get full recipe and intruductionts, please visit here

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