A salmon pasta recipe with a zing! Featuring penne pasta, salmon, chardonnay wine, ginger, garlic, and a zesty hot pepper...this is sure to be a penne dish unlike any other!
Penne pasta is a great choice for fish, its thicker texture complements the fish meat without overbearing it.
Click here for more information on pasta types and wine pairing.
Keep in mind that once cooked - this dish can be served cold as well - like a summer salad! Be sure to first fully cook the fish and then keep refrigerated until use.
This is a great dinner-lunch dish - cook it up for dinner, save the leftovers for an easy, delicious, no-fuss lunch!
Its for approximately four portions and the ingredients that we are going to need are the following:
We start our recipe by washing carefully our salmon filet and cutting them in smaller, bit-sized pieces.
In a large, deep frying pan, you heat three to four tablespoons of extra virgin olive oil and saute the scallions, the grated garlic, and the ginger, and the five to six pepper corns, for just two minutes.
So you put out the ingredients with the cup of dry white wine (Chardonnay), you add the diced tomatoes, and the teaspoon of tomato paste, the small hot pepper (whole or chopped depending on how spicy you want your sauce).
Also add in now the salmon bites.
Add salt and boil over a medium flame for approximately eight minutes, by stirring slowly and attentively, to not break up the pieces of salmon.
When you think the salmon is cooked, and the sauce thickens, lower the flame, add the two tablespoons of the heavy cream, stir carefully one more time, and let it boil for just one more minute before you turn off the flame.
You can now boil your pasta in a large pot with a lot salty water.
When it starts boiling add your pasta, and following the instructions on the box.
Try to strain the pasta just one minute before you think its at a ready al dente texture.
Strain them, and mix them in the frying pan with the sauce.
Re-heat the sauce and stir together for one minute.
Add in the two tablespoons of finely chopped parsley and one tablespoons of chopped fennel.
Add a sprinkling of fresh ground black pepper before serving.
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