When we talk about salmon pasta, we immediately think of the usual creamy recipe… but this time, it’s different!
This dish was born from a sudden and somewhat strange craving: I sautéed the salmon, chopped it with stale bread, and then let it ‘burn’ in the pan until it became a crispy, fragrant crumble.
No cream, no mascarpone: the base is robiola melted with the pasta cooking water, creamy yet light.
The result is a smart, quick, tasty dish, with the right balance between crunchiness, freshness, and that slightly rustic note that I love with lemon zest and chives.
A recipe worth trying… even just for the scent it leaves in the kitchen!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a free recipe channel open to everyone on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.6 oz linguine (or spaghetti or tagliatelle to taste)
- 5.3 oz salmon (in slices)
- 1 slice stale bread (or toast or two tablespoons of breadcrumbs)
- 4.2 oz robiola (or spreadable cheese)
- 1/2 lemon (only organic zest)
- as needed extra virgin olive oil
- as needed chives
- as needed salt
- as needed pepper
Tools
- Frying pans
- High-sided pots
Super Quick First Course!
We have two options: either boil it normally in water or put a drop of oil in the pan and after chopping it a little, quickly sauté it until it changes color…
I chose the second option and as soon as it turned pink, I added the coarsely chopped bread or breadcrumbs, letting both the fish and the bread color for a few more minutes with the addition of a couple of tablespoons of extra virgin olive oil.
Meanwhile, the high-sided pot is already on the flame to cook the pasta!
I love linguine and after draining them al dente, but SAVING a ladle of cooking water, I poured them into the pan, adding the cheese and a little water at a time to obtain a delicate cream that I season with salt and pepper.
I compose the plates with the creamy linguine adding the salmon and breadcrumb crumble and a generous sprinkle of fresh chives and organic lemon zest to taste.
It’s a quick and delicate dish, perfect for summer family lunches!
Bon appétit and happy cooking!
Annalisa
Storage
The salmon and breadcrumb crumble can be prepared in advance and stored in the fridge for a day, well-sealed in a container. When ready to use, heat it in a pan to make it crispy again.
The pasta, however, should be enjoyed right after being made.
The salmon and breadcrumb crumble can be prepared in advance and stored in the fridge for a day, well-sealed in a container. When ready to use, heat it in a pan to make it crispy again.
The pasta, however, should be enjoyed right after being made.
