This creamy dish is lighter than you might assume. The full-bodied sauce is made with evaporated milk (which is low in fat), chicken broth, parmesan cheese and garlic. Only a little flour and butter are added. The sauce also features dill weed which has an aromatic flavor. This herb is popular with many different easy fish recipes, not just salmon recipes.
If you have bought a whole side of salmon, cut it into filets, reserving the thin tail part for salmon pasta recipes. You can refrigerate leftover pasta for up to four days and you can save the cooking liquid to toss with it when you reheat it. Microwave it or warm it up over a low heat, adding enough cooking liquid or water to make it creamy.
To prepare the asparagus, you need to snap the tough ends off. If you bend the asparagus spears about an inch from the bottom they should automatically snap off at the woody point. If not, you can chop the ends off with a sharp knife.
- 1 lb dried pasta
- 3 cups asparagus, in 1 inch pieces
- 1 cup chicken broth
- 1 tablespoon salt
- 3 tablespoons all-purpose flour
- 1 ½ tablespoons butter
- 2 finely chopped garlic cloves
- 1 cup evaporated milk
- ¼ cup chopped fresh dill weed
- 1 teaspoon finely grated lemon zest
- ¼ cup Parmigiano-Reggiano, plus more for sprinkling
- 2 oz salmon filets, in 2 inch pieces
- Salt and black pepper, to taste
- Add a tablespoon of salt to 2 quarts of water and bring it to a boil in a big pot.
- Add the pasta and cook it until tender, adding the asparagus during the final 5 minutes of cooking time.
- Add the broth, garlic, and evaporated milk to a 1 quart measuring cup and microwave for 3 minutes or until hot. Let the mixture stand for 2 minutes.
- Melt the butter in a big pot over a low heat, then whisk in the flour. Whisk in the hot milk mixture and keep stirring continually for 2 minutes or until the sauce is thick.
- Stir in the Parmigiano-Reggiano, lemon zest and half the dill. Season to taste and simmer for 5 minutes to blend the flavors.
- Meanwhile, cook the salmon in a small skillet in a little oil until it is done.
- Drain the pasta, keeping a cup of its cooking liquid. Put the pasta back in the pot.
- Pour the cream sauce over the pasta, adding enough of the reserved cooking liquid to make it moist.
- Toss and serve with the salmon on top and the remaining dill weed sprinkled over, as well as a little extra parmesan cheese if you like.
The combination of pasta, salmon, asparagus, and a cream sauce results in the most fantastic-tasting meal. Salmon is great to use in pasta recipes because it looks good and tastes even better. Its unique flavor is very nice in this dish. You can use any variety of pasta you have. The asparagus also adds a nice touch to the recipe. If you cook it properly it should be “al dente” which means tender but still with a bit of bite to it. This is a tempting and colorful dish which fish fans will like. It is filling without being too rich or heavy.
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