Salmon pasta with leek cream
- Lactose Free
- Energy Kcal 370
- Carbohydrates g 58.4
- of which sugars g 8.5
- Protein g 19.3
- Fats g 6.6
- of which saturated fat g 1.59
- Fiber g 12.7
- Cholesterol mg 13
- Sodium mg 476
- Difficulty: Average
- Prep time: 10 min
- Cook time: 40 min
- Serving: 4
- Cost: Average
PRESENTATION
Creamy salmon pasta—let's talk about a real favorite at Italian lunch tables. I mean, especially when you use those trendy 5-cereal spaghetti noodles. The way the salmon and leek pasta blends fresh, delicate fish with a light, creamy sauce really really captures modern Italian vibes. Nothing too heavy, just super aromatic and tender. Italians? They love mixing seafood with vegetable-based sauces. It's got a laid-back, healthy feel. The leeks add a subtle sweetness without, you know, overpowering the dish.
Those moist flakes of salmon work perfectly with the noodles—soaking up all those gentle flavors. Each bite feels kinda fancy but totally approachable. And look, even the dish's appearance is special, with soft pastel colors hinting at its refinement. Ideal for impressing without fuss.
In Northern Italy, some folks swap the salmon for other local fish, but the creamy salmon pasta version is popular at trendier spots focused on health and flavor. Switching regular pasta for multi-cereal spaghetti? It's not just for show. Honestly, it gives the salmon pasta recipe a boost—making the meal lighter and more nutritious. Really aligns with contemporary Italian cooking. Some places get creative—adding extra herbs or going vegetarian with braised leeks, fennel and toasted hazelnuts.
Yet, the classic salmon and leek pasta is a crowd favorite. For sure. You get that silky cream sauce clinging to each strand with crispy leek bits on top. It's a taste that suits both a chill afternoon with friends and a more dressed-up dinner. And everything comes together naturally—showing off the best parts of Italian food. And pretty simple, stylish, and all about fresh flavors.
This dish not only points out the innovative spirit of contemporary Italian cuisine but also embraces tradition. Balancing rich, aromatic elements with a focus on aesthetics and health. So next time you're in the mood for something special, this pasta dish will surely hit the spot—bringing a touch of Italy to your table with every really good bite.
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- INGREDIENTS
- 5-grain spaghetti pasta 11.3 oz (320 g)
- Salmon steaks 6 oz (170 g)
- Leeks 2 ¾ cups (250 g)
- Fennel 1 ½ cup (180 g)
- Shallot 1
- Water 2 cups (500 g)
- Orange peel 1
- Orange juice 1
- Chives to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Salmon pasta with leek cream
To prepare the pasta with salmon and leek cream, start by cleaning the shallot 1, then cut it into coarse pieces. Peel the leek and slice it into rings 2, wash the fennel, cut the harder base, and slice it thinly 3.
Squeeze the juice from the orange 4, grate the zest, and set both aside. Heat a drizzle of olive oil in a pan and sauté the fennel for a couple of minutes 5, they should remain crunchy 6.
In a high-sided pan, heat a drizzle of oil and add the pieces of shallot 7, add the leek 8 and let it brown for a few moments, then cover with water 9.
Salt 10 and let it cook for 20 minutes over moderate heat. Place a pot filled with water on the stove, salted as desired, which will be used for the pasta cooking. In the meantime, take care of the salmon: remove any bones from the fillet with kitchen tweezers, then heat a drizzle of oil in a pan, place the salmon 11, and sear it on both sides until well golden; then pour in the orange juice 12.
Cover with the lid 13 and cook over moderate heat for 10 minutes. Once cooked, the salmon will be well done and pink 14, transfer it to a bowl and shred it with the help of two spoons 15.
At this point, cook the spaghetti al dente in boiling water 16 for about 7 minutes (adjust to the time indicated on the package). Meanwhile, take the leeks which will have reached cooking 17, transfer them into a blender glass and blend them 18
until a smooth cream is obtained 19; if necessary, add some of the pasta cooking water. Pour the leek cream into a pan 20 and chop the chives. When the pasta is al dente, drain it directly into the pan with the leek cream 21,
season with the chives 22, pepper 23 then serve on plates adding to each portion a handful of sautéed fennel 24
a tablespoon of salmon 25, garnish with grated orange zest 26 and immediately enjoy your salmon pasta with leek cream 27.