Fresh Basil and Salmon Cream Pasta
Fresh basil, cream, salmon and pasta. These are a few of my favourite ingredients, which makes this creamy pasta one of my favourite pasta. The kind of pasta that I would dig in while watching a sad movie on a rainy Saturday afternoon, except when I made this it was a hot and hazy Thursday.
Technical glitches aside, this is still a great pasta. Simple and satisfying, There is just no way to screw it up.
Recipe for Fresh Basil and Salmon Cream Pasta
Long strand pasta, cooked al dente and drained
1 slab of salmon steak
1/4 cup (50 ml) heavy cream
1/2 tablespoon butter
8-10 leaves of fresh basil, chiffonaded
salt to taste
cayenne pepper, optionalPut pasta to boil, dish, drain and set aside in a big bowl for tossing later.
In a pan, heat 1/2 tablespoon butter. Pan fry salmon steak until done. Debone, deskin and shred salmon flesh into bite size pieces. Tip the flesh into the pasta.
In the same pan, pour in the cream and simmer in slow fire. Stir in salt, pepper and cayenne pepper to taste. When the cream is bubbling gently, turn off the heat and pour into the bowl of pasta and salmon.
Toss thoroughly, and garnish with chiffonaded basil.
Serve immediately.
I am quite health conscious so I used olive oil to pan fry the fish instead, so as long as the fish is pan fried, I think it doesn’t matter. Also, I used only 1/4 cup of cream which I find it creamy enough, but of course, you can always add more, if you fancy.
Awww, I just love the colour of this dish! orange, green fresh basil from the garden, orangey salmon and cream served with pasta. Mmmm, lovely! I used the basil harvested from my garden, which makes it even more satisfying!
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One Comments to “Fresh Basil and Salmon Cream Pasta”
on teh tab!