Salmon and creme fraiche pasta
This deliciously creamy salmon and creme fraiche pasta recipe is made in 20 minutes. Additionally, it only requires 5 ingredients. Therefore it makes a great weeknight dinner, or a very quick meal to prepare for lunch. If you prefer, this recipe can easily be doubled, and you can store leftovers in an airtight container in the fridge for up to 3 days.
- 2 boneless salmon fillets
- 2-3 tablespoon creme fraiche
- 50 ml white wine
- 3 cloves garlic, finely chopped
- 200 g fusilli or other pasta
Boil pasta in a pot following package instructions.
Meanwhile, add garlic to a pan and fry. Add some oil or butter if you don't have a non-stick pan.
If you have skinless salmon fillets, cut them into chunks and add them to the pan. If your salmon has skin, add them to the pan with the skin side down for half a minute. When the underside is cooked, you can easily remove the skin, and then dice the fillets.
When the pasta is finished, drain off the water and leave.
The salmon finishes cooking in only a few minutes. Add the cooked pasta, creme fraiche and white wine, and combine. Cook for 2 minutes until heated through.
Add to plates and garnish with basil.
This dish can be stored in an airtight container in the fridge for up to 2 days. I do not recommend freezing the prepared dish, as the creme fraiche can split when you thaw it.
Tips for a perfect result
The wine is important. If you don't have or don't want to use white wine, use half a teaspoon of white wine vinegar to achieve the same effect.
Use fresh fish. I always find that recipes for pan fried fish turn out better if you use fresh fish fillets instead of thawed fish. Both varieties will absolutely work, but if you can choose, go with the fresh version.