There are several distinctive ways of making salmon pasta recipes. Some like it with spicy tomato sauce, while some prefer the creamy texture. For seafood lovers, salmon and pasta recipes together make a big treat. And when you’ll come across salmon and pasta recipes by none other than Martha Stewart, your resisting power will surely get tested.
With her deep-rooted expertise that she acquired after a long haul of experiments with multiple cuisines, Martha has lately inaugurated her first restaurant in L.A. that goes by the name- The Bedford by Martha Stewart. If you also want to make salmon pasta, Martha-style, then give this article a read.
Table of Contents
Salmon And Pasta Recipes By Martha Stewart
If salmon and pasta recipes are on your mind, then the 3 below-stated recipes can be your go-to option.
Recipe- 1: Salmon Pasta With Garlic & Cherry Tomatoes
Ingredients Required
For Salmon And Pasta Recipe
Cherry Tomatoes (Halved)- 2 Cups
Salmon Fillet (Skinless)- 1 pound
Pasta- 1.5 Cups
Kosher Salt- As required
Pepper (Crushed/Grounded)- As required or as per taste
Put water in a large pot and add 1 tsp salt into it. Add pasta to it and let it boil. Martha’s tip is to take pasta off the heat a minute before the prescribed time on the packaging. Drain the pasta but don’t discard all the pasta water. Yes, you read that right. Save 1 cup of pasta water as you’ll need it later for this salmon and pasta recipe.
Put a cauldron or a skillet on the stove and put 2 tbsp of butter into it. Now add garlic into it first, and then add red chilli flakes. Saute garlic for around half a minute.
Now quickly add 1 cup of halved cherry tomatoes and dry white wine into it. The tomatoes need to be softened, and the wine has to be reduced (stir once or twice in between). So this will take around 6 to 7 minutes.
Now until the wine gets reduced, quickly take the salmon and season it with salt and pepper. It will go right into the cauldron/skillet.
Put a lid on the cauldron/skillet and reduce the flame to medium flame. Let the salmon engulf in all the flavors. You’ll see a change in the colour of the salmon after 4 to 5 minutes. That’s your hint to take it off the flame and put it aside on a plate.
In the same cauldron/skillet, put the butter and 1 cup of tomatoes.
Now add pasta into it and then put in the grated cheese. Stir everything to bring the ingredients together.
If you remember saving the pasta water earlier, now is the time to incorporate it into the picture. Add in as required to give the perfect consistency to your pasta sauce.
Sprinkle the pepper and salt as per taste and give it a nice toss (or if tossing seems to be a biting a bullet kind of a task, then just mix it up).
Finally, add the cooked salmon with its sauce into the pasta and give it a quick mix for one last time.
Garnish the dish with parsley, and of course, the red chilli flakes will go on the top to add a bright colour to your meal.
Recipe- 2: Salmon Pasta With Mint & Peas
Ingredients
For Salmon And Pasta Recipe
Coarse Salt- As required
Pepper (Crushed/Grounded)- As required or as per taste
Pasta (Short-Sized)- 2 Cups (Martha suggests picking farfalle pasta)
Salmon Fillet (Skinless)- 11/2 pounds or 2.5 kgs
Lemon Juice- 6 tbsp (or of 2 lemons)
Lemon Zest- Of 2 lemons
Unsalted Butter- 2 tbsp
Mint (Chopped)- ¼ Cup
Frozen Peas- 10 ounces
For Garnishing
Mint (Chopped)
Procedure
Take a pot and add water and a little salt to it. Now put in the pasta and let it cook al dente or as stated on the packaging.
By the time pasta gets boiled, put a medium-sized skillet on medium heat and put ¼ cup of water into it. Season the salmon fillet with salt and pepper and put them into the skillet. Pour in fresh lemon juice and wait until it boils.
Check your pasta as you don’t want to overcook it. Just save 1 cup of pasta water and drain the pasta.
Once the salmon water stock gets a good boil, cover the skillet and let the salmon fillet steam for about 10 minutes.
Now, add peas to the salmon water stock and again put the lid on and cook for about 2 to 3 minutes. Remember to wash the frozen peas with normal running water before using them. This will bring them to room temperature, and it won’t take much longer to tender them.
Take another skillet or a cauldron and add butter and pasta to it. Pour in the salmon altogether with the remaining stock into the pasta.
Add in freshly chopped mint leaves before seasoning pasta and combine all the ingredients well.
Now add a little pasta water (as required) to give the optimum texture to the sauce.
Atop with mint and serve it hot.
Recipe- 3: Salmon And Pasta Recipe With Spinach And Cream
Ingredients
Spinach- 10 ounces (trim the stems and wash the leaves first)
Salmon Fillet (Skin-On and 1-inch thick)- 1 pound
Brown Sugar- 1 tbsp
Salt- As required
Pepper (Crushed/Grounded)- As required or as per taste
Fennel Seeds- 1 tbsp
Parsley (Minced)- ¼ Cup
Pasta (Short-Sized)- 2 Cups (Martha’s pick for this time is corkscrew pasta)
To start with, you need to take a zip-lock bag and put fennel seeds into it. Now, using a rolling pin, crush the fennel seeds.
Once crushed, add 1 tsp pepper, ¾ tsp salt, brown sugar, and parsley into the same bag, lock it up and shake the bag to mix everything together well.
Now apply this mix onto the skinless side of the salmon fillet.
Heat a broiler or a grill, and place the salmon over it with its skin-side down. You need to grill it until the center of the salmon fillet loses the red colour. This can take around 8 minutes.
Once the salmon gets perfectly broiled, flake it using a fork.
Simultaneously, you can set a cauldron/skillet on the stove and boil your pasta until it’s al dente. Before draining off the pasta, set aside ½ cup of pasta water for later.
Now it’s time to combine pasta and spinach. You can use the same skillet you used to boil the pasta.
In a separate bowl, mix sour cream, ½ tsp salt, 2 tbsp pasta water, and lemon juice.
Now, time to set it all together. Okay, Martha leaves you to do this as you like; you’ve two ways to serve this. Either serve the pasta on a plate atop it with salmon and dribble the prepared sour cream mixture over it. Or else, you can incorporate spinach, salmon, and sour cream mixture into the pasta altogether in the skillet and adjust the consistency of the sauce with pasta water.
Oftentimes, people tend to have two minds about freezing cream-based salmon pasta. But you must know that any cream-based salmon pasta doesn’t taste well on reheating as the cream and water get separated, so drop the thought of freezing cream-based salmon pasta recipe in the first place. After this, if you feel like having a dessert, then try this strawberry sheet cake recipe.
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