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I whipped up this salmon pasta on a whim last week for dinner, and gosh - my family couldn't get enough! The salmon gets incredibly soft in this creamy sauce, and with everything coming together in a single pot, there's barely any cleanup. I've already made it three more times!
Why It's So Great
Ever had those dishes that seem fancy but take no time? This is definitely one. The sauce turns out super creamy, the salmon stays juicy, and fresh herbs really brighten it all up. And since you're only using one pot, you can actually enjoy your evening instead of spending it washing tons of cookware.
Shopping List
- Pasta: Penne works great - it holds more sauce.
- Salmon: Go with fresh when possible, though frozen can work too.
- Unsalted Butter: We'll add our own salt as we cook.
- Onion: The sweeter types make for a tastier sauce.
- Heavy Cream: This creates the smooth texture.
- Parmesan: Get the authentic kind, not the pre-packaged stuff.
- Parsley: Must be fresh for this dish to shine.
Cooking Steps
- Boiling Your Pasta
- Get your largest pot of water going with plenty of salt so it tastes like seawater. When it's bubbling, add your pasta. Watch it carefully - you want it slightly firm. Save a cup of the water before draining.
- Making The Sauce Base
- While pasta cooks, grab a large skillet. Drop in your butter and add the diced onions. Cook until they're soft and translucent - usually takes around 5 minutes.
- Adding Salmon
- Place salmon chunks into the soft onion mixture. Add salt and pepper, then break it apart as it cooks. Don't worry about making uniform pieces - uneven chunks add character!
- Creating Creaminess
- Add the cream and let it start simmering. Give it time to get thicker. If it becomes too dense, add some of your saved pasta water - it works wonders.
- Combining Everything
- Mix in your cooked pasta, generous Parmesan, and most of your chopped parsley. Stir everything well. Try it and see if you need more salt.
Tips For Success
After some trial and error, I've learned a few things: Ask for center-cut salmon pieces as they're juicier. Always keep pasta water nearby - it's saved my too-thick sauce many times. Want extra flavor? Add some grated lemon zest before serving. My buddy Tony throws in some red pepper flakes - it's surprisingly good!
Storing Leftovers
This dish tastes amazing the next day too - just pop it in the fridge where it'll stay fresh about 4 days. Heat it slowly on the stovetop. I usually put in a bit more cream to refresh the sauce. Sometimes I even enjoy it cold for my lunch!
Complete Your Dinner
We pair this with some crusty garlic bread - perfect for soaking up the extra sauce! I normally throw together a simple green salad with just lemon juice and olive oil. My hubby can't resist having white wine with his - totally understandable!
Mix It Up
I often look through my fridge and add whatever looks good. Recently I mixed in some baby spinach that wilted down nicely. My daughter added frozen peas straight from the freezer - turned out pretty good! And whenever my mother-in-law visits, I toss in capers because she loves their tangy flavor.
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The Ultimate Crowd-Pleaser
My neighbor dropped by the other evening while I was cooking this. After one taste, she wouldn't budge until I shared how to make it! That's what makes cooking so fun - turning an ordinary Tuesday meal into something memorable. Now go ahead and try it yourself!
Frequently Asked Questions
- → Do I need precise ingredient amounts?
Nope! Just aim for an equal mix of potatoes and stuffing, then add about half as much turkey. You can tweak it depending on what’s left in your fridge.
- → Can I store these in the freezer?
Absolutely. Form the balls, skip cooking, and freeze them. When ready to use, thaw them overnight in the fridge before frying or baking.
- → Why bother warming the ingredients before mixing?
It’s much easier to combine everything when it’s warm. Plus, the warm mix holds its shape better when you start forming the balls.
- → Can they be fried instead of baked?
For sure! Roll them in breadcrumbs (like French panko style) and fry in some oil and butter. They’ll turn golden and crispy like something you’d find in a café.
- → What can I do if the mixture is a bit too soft?
Toss the formed balls into the fridge for a quick chill session before cooking. It’ll help them firm up and keep from falling apart.