When it comes to salmon pasta, you 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 tossed it into the pan to ‘scorch’ until it became a crispy, fragrant crumble.
No cream, no mascarpone: the base is a robiola melted with pasta cooking water, creamy yet light.
The result is a smart, quick, flavorful dish, with the right balance of crunchiness, freshness, and that slightly rustic note that I love with the lemon zest and chives.
A recipe worth trying… even just for the aroma it leaves in the kitchen!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.64 oz linguine (or spaghetti or tagliatelle as desired)
- 5.29 oz salmon (in slices)
- 1 slice stale bread (or toast or two tablespoons of breadcrumbs)
- 4.23 oz robiola (or spreadable cheese)
- 1/2 lemon (organic zest only)
- to taste extra virgin olive oil
- to taste chives
- to taste salt
- to taste pepper
Tools
- Pans
- High-Edged Casseroles
Super Quick Dish!
we have two options: either we boil it normally in water or we put a splash of oil in the pan and after chopping it a bit, we quickly sauté it until it changes color…
So I chose the second option and as soon as it turned pink, I added the coarsely chopped bread or breadcrumbs, allowing both the fish and the bread to brown for a few more minutes with the addition of a couple of tablespoons of extra virgin olive oil.
Of course, the high-edged casserole is already on the flame to cook the pasta!
I love LINGUINE and after draining them al dente but KEEPING a ladle of cooking water, I poured them into the pan, adding the cheese and gradually a little water to get a delicate cream seasoned with salt and pepper.
I plate the creamy linguine, adding the salmon and bread crumble to taste and a generous sprinkle of fresh chives and organic lemon zest.
It’s a quick and delicate first course, perfect for summer family lunches!
Enjoy your meal and happy cooking!
Annalisa
Storage
The salmon and bread 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, is to be enjoyed freshly made.
The salmon and bread 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, is to be enjoyed freshly made.
