- Couple Of Salmon
- Parsley Garlic
- Salmon Fillets
- Shrimp Stock
- White Wine
- Heavy Cream
- Olive Oil
I’ve got here a couple of salmon portions and salmon fillets that are skinless. I’ve got some pasta you can use pasta of your choice these are little routining. I’m not sure what you call them but whatever you like will work for this lemon I’ve got parsley, dill garlic, shrimp stock, white wine heavy cream ,salt and pepper and you’re also going to need some olive oil now. I’ve got my pot there with some salted water coming to a boil I also have a skillet with high sides with a little olive oil coming to temperature over about medium-high heat and now it’s super simple it’s a pretty easy you don’t have to sear your salmon if, you don’t want to but I like that color you can also just poach it which I want to show you kind of how it all comes together but this is a really easy way to do it and I just I love it – my salmon fillets which you can see are beautiful, I’m going to salt and pepper both sides make sure you get some really good quality like wild caught salmon that is always what I look for when it comes to really any seafood flip it give it a season on the opposite side and now.
I’ve got a little bit of olive oil in my pan getting nice and hot because I want to develop a little bit of color on the salmon kind of create that caramelized look I’m gonna add them right in yes I’m going to just sear these for literally a couple of minutes just until they develop some good color flip them halfway through and I will show you what it looks like when they’re there they won’t be cooked all the way through because I’m not looking for that I’m just looking for color and then I’m going to show you a lick was there my salmolooks fantastic look at the color on both sides now what I’ve done is I have discarded the oil that I seared my salmon in you don’t have to but.
I just like to make sure that I don’t get too much of that um no one’s like a really fishy taste but I kind of like to start with fresh oil in the same pot I like to wash it patter anything so that that way the flavor of the garlic infuses through the oil and it doesn’t get overpowered by the fat and everything from the salmon so I’ve just added a little bit more olive oil this is just about a tablespoon and a half it’s not extra-virgin its it’s regular olive oil I have this over medium heat now. I turn it down quite a bit and I’m just going to saute my garlic for about 30 seconds or so or until it becomes really really fragrant and then.
We’ll proceed to the next step and my wine that’s that bubble up a little bit share my wine. I’m going to add some shrimp Oh some shrimp stock I like to make my own shrimp stock and keep it in the freezer and if you don’t have it you can just use some store-bought fish stock if you want to or you can use water you can use chicken stock but I feel like the flavor from a chicken stock is really really strong so I like to prefer using shrimp stock but hey it’s totally up to you this is about making it with things that you have on hand so that you don’t have to run out and make a special trip to the grocery store I’m also going to add some lemon juice to this at this point I want the juice about a half a lemon if it’s really juicy where a whole lemon if it’s not that juicy which this one was super super juicy you can see.
5I’m squeezing it with my fingertips just to catch any seeds all right and what I’m going to do now is I’m going to wait for this mixture to come to a boil at this point I’m ready to add my pasta to the boiling water this pasta is a semolina pasta it’s going to take about ten to eleven minutes to cook to al dente I’m going to add that in there once this comes to a boil. I would show you what it looks like and then we’ll kind of keep going now while this mixture is up to a boil I’m going to take my salmon fillets.
I’m going to lay them right into that juice just like that I’m going to turn the heat down to about medium-low cover it and let that kind of poach for about ten minutes you want this approach for as long as your pasta needs to cook so perfect right let that simmer for ten minute let the pasta cook for 10 minutes while this sort of cooks and just really becomes flaky and tender and delicious and the juices on the salmon mixed with the juices from the sauce in about five minutes I’m going to flip the salmon half way through so that it cooks evenly and I’m gonna meet you back here when the pastas fully cooked the salmon is fully cooked I’m also just going to go ahead and chop up my herbs so that they are ready to go salmon is out.
I turn the heat up on my sauce to about medium-high so that that’s nice and bubbly my pasta was just drained a few minutes ago not even maybe 30 seconds ago to that gorgeous sauce I’m going to add my cream you can add as much or as little as you want you don’t have to add cream at all however just think it’s so phenomenal with the salmon and it makes it it’s not like overly creamy but it makes it just so that it’s got a nice consistency to really stick on the pasta which I love I’ve got my dill and my parsley try not to add too much dill even though I love it because dill is a really strong flavor now it does go incredibly well with Sam and it’s kind of like tomatoes and basil how they go so well together that’s kind of how dill is with salmon.
So, I definitely like to add some in there but not too much because it’s got a sort of a strong licorice flavor now to that I’m going to add my cooked pasta cooked and drained because I want this to kind of cook together for just a couple of minutes so that that pasta really absorbs that luscious sauce and while that happens you get a stir oh there’s a smell good mmm while that happens I want to chunk up my salmon which is that would be hard to do because it’s been fully cooked and poached but look at that beautiful beautiful coral color this is really hot and I don’t like to chop it up too much or too fun.
I like nice big chunks running through my dish super hot those would be careful that looks magnificent I’m going to add my salmon right in like so give it a gentle gentle toss because I don’t want to break up that beautiful salmon too much like that and then what I’m going to do is I’m going to cover this the heat is off I’m going to cover it and let it sit for about five minutes and what happens is that sauce kind of really adheres and sticks to that pasta and it just becomes I mean they’re just like this like love like love the past that’s going on love on that sauce the sauce is going to hug that pasta and it’s going to be amazing so let that stay for just about five minutes or so and then.
We’ll serve and I promised you all these few little steps make a big difference and it is so worth it you know me if, it wasn’t worth it I wouldn’t go for it but it is look at that yes you can see the sauce has thickened the pasta is glossy the salmon is just beyond gorgeous so,lovely you can see that’s why I like to sear it first you don’t have to you can just go straight in and poach it but by searing it you create that lovely salty crust you create texture and it just looks or if isn’t. I’m going to just serve myself some myself up some you can see I’m excited so,I can’t even speak oh it’s lovely isn’t it I just love it.