06 Feb2014

Leftover Salmon Pasta

by Marketman

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A few weeks ago, in the midst of post holiday excess, I noticed we had just a little bit of salmon gravlax left in the fridge, and in the pantry was a package of salmon-flavored fettucine. Dinner. Into a large pot of boiling water that was well seasoned with salt, I added the dry pasta. In a medium sized skillet over medium heat, I added a large knob of butter, chopped up leftover salmon gravlax, some chopped up dill and a touch of cream. Once the pasta was cooked, I added that to the skillet added a dollop of red fish roe leftover from the holidays as well, and we sat down to dinner.

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This was pretty good, but could have been better. We didn’t have quite enough salmon, more would have been nicer. We also could have used another half cup of cream, or even some pasta water. But for a last-minute, less than 20 minute meal, it turned out nicely.

 

COMMENTS:

  1. Kakusina says:

    Are you sure the water was booing well when you added the pasta? Hehehe.

    Feb 6, 2014 | 10:11 pm

     
  2. rp says:

    a smidgen of acid, in the form of capers, always do wonders to salmon + cream; a booing water is almost always a bad cooking technique ;-)

    Feb 7, 2014 | 3:45 am

     
  3. betty q. says:

    A touch of smoked salmon cream cheese will do wonders as well even if you don’t have enough salmon added to the pasta.

    Feb 7, 2014 | 4:07 am

     
  4. Marketman says:

    kakusina and rp… hahaha, I swear, I should blame spellcheck but I had to have typed in “boling” to get corrected to “booing”… Will edit now.

    Feb 7, 2014 | 7:46 am

     
  5. millet says:

    hahaha…booing water indeed! himantayon jud imong readers, MM! never knew there was salmon flavored pasta. was the salmon flavor detectable in the pasta, MM?

    Feb 7, 2014 | 7:55 am

     
  6. Marketman says:

    millet, actually the flavor of the pasta was noticeable, but it still needed some real salmon in the sauce. I saw a line of of these flavored pastas at La Brera deli (S&L Fine Foods) and I bought the salmon and squid ink flavored ones. They are nice.

    Feb 7, 2014 | 7:59 am

     
  7. ami says:

    I agree with rp, capers might have done the trick. Cibo has a dish similar to this with capers.

    Feb 7, 2014 | 8:30 am

     
  8. Gigi says:

    I’d like to try this, looks yummy. What kind of cream, and how much should I put per 100gm of pasta? Thanks!

    Feb 7, 2014 | 12:49 pm

     
  9. Eva Mondragon says:

    Leftover salmon is also great with omelette. For a salmon dip, I just add a little mayonnaise, ground mustard and chopped red bell peppers (the one in the jar). It goes well with crackers or sliced French bread.

    Feb 7, 2014 | 8:56 pm

     
  10. yan says:

    hi mm and mm readers, i got hold of 8 kilos of pink salmon with bones. have tried slow cooking and deep frying them, any other suggestions? :)

    Feb 9, 2014 | 10:03 am

     
  11. yan says:

    by the way i got the pink salmons at php62.50 per kilo.

    Feb 9, 2014 | 11:19 am

     
  12. Marixie says:

    To Yan, here are some tips to recipes for fresh salmon: since salmon is a naturally fatty fish, deep frying won’t do it any justice. Believe it or not, sinigang na salmon with tamarind ( the more sour, the better to cut its fattiness) is light, very healthy ( no extra oil needed) and very tasty. Poached salmon with dill is also very light and wholesome ( I stay away from using dill with cream), and lastly the only indulgent salmon dish I do s this: season salmon with salt and lots of ground pepper, then bake at 350 degrees F, uncover red, till done. Take it out of the oven. In a small saucepan, melt a stick of butter , lower the temp ( or take it out f the fire completely) then add 1/2 to 3/4 cup of balsamic vinegar. It will sizzle aggressively so wear protective oven mittens! Pour this mixture over your baked salmon. It is divine!! Here’s a caveat though: if you are using “wild caught” salmon, they tend to be less fatty; in this case, when you bake them they have to be covered ( with tin foil) lest they dry up. I live in the USA and most of the salmon bought in groceries here are farmed salmon from Canada. They are extremely big and fatty ( hence very suitable for sinigang recipe).

    Feb 9, 2014 | 8:23 pm

     
  13. Eva Mondragon says:

    Yan – Whenever I can get a hold of salmon head and bones with lots of meat on them, I always make fish soup with miso. I just saute lots of garlic, onions and tomatoes. Add miso – depending on how much miso taste you want – I usually put in about five or six tablespoons. Add water and let it boil. Add the salmon and put in your seasonings – salt, ground pepper, etc. Add lemon or tamarind juice. Add mustard leaves or spinach. This recipe is also good with striped or sea bass.

    If you don’t want to make it into soup, all you have to do is just add a little bit of water, then you can eat it with rice. The only reason that I always make soup with fish heads and bones is because it’s a complete meal by itself.

    Feb 10, 2014 | 6:04 am

     
  14. cucharatenedor says:

    loos really good! that hint of salmon pink is so tempting! :)

    Feb 10, 2014 | 4:53 pm

     
  15. yan says:

    hi marixie and eva!! thank you for the detailed instructions. Really helpful and inspiring too. Cant wait to start cooking. :)

    Feb 10, 2014 | 9:22 pm

     
  16. Kasseopeia says:

    Kulang ang salmon? Add some greens – Gejo’s young spinach or some kale would be perfect :)

    Inggit ako sa salmon-flavored pasta!

    Feb 11, 2014 | 9:40 pm

     

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