Monday, April 21, 2008

Pasta with salmon creme sauce

Some people will tell you that fish and cheese is a bad combination.
I find that to be true most of the time, but in some dishes, cheese gives the dish a wonderful flavour. When I cook this dish, I sprinkle parmesan on top of the fish and pasta. A lot of parmesan! If I ever was addicted to something, parmesan would be very high on my list of addictives.
But, some people prefer to stick to the old advice and keep cheese and fish separated. This dish will also work without the parmesan, but if you omit the cheese, add a little morer salt.

Pasta with salmon creme sauce

1 1/2 pound salmon fillet, cubed
1 1/2 pound spaghetti
1 onion
1 1/2 cup heavy creme
1/2 cucumber, peeled, seeded and sliced
1 tablespoon finely chopped fresh dill
1 to 2 tablespoons canola oil
1/4 teaspoon cayenne
salt and pepper to taste
shredded Parmesan to sprinkle on top

Heat oil in a wide pan and cook onion until soft, about five minutes.
Add salmon, and cook for a couple of minutes. Add cream, dill, cayenne and cucumber, and cook for another couple of minutes or until the salmon is done. Add salt and pepper to taste.

Cook spaghetti according to package.

Serve dish with shredded parmesan.


Kitty said...

hm this looks like a simple recipe. I think Mark and I should try it. Especially now that it's warmer?

I'm addicted to salt too, so parmesan is also a favorite. I usually go for a parmesan-reggiano mix from Fairway, which has a great flavor.

Eva said...

kitty, this is indeed a simple recipe. If you know how to cook pasta, this dish practically cooks itself.

Make sure you serve it with a cold, dry white wine. It's a fabulous combination! :-)