Judging by the comments on the last post, most of you guys are enticed by the idea of combining Salmon and noodles together. Well here’s another treat for you, and this time I’ll take you to Italy. Uh…. not quite, unfortunately. But we are cooking a pasta dish with Salmon.
I have a guilty pleasure when I was still living in Melbourne: La Porchetta. For those who don’t know, it’s a large Italian food chain with over 70 outlets in Australia and New Zealand. The food there is not glitzy and pretentious. In fact it’s rather simple, almost fast food like (I used to call it the Italian Maccas). This was the very first Italian restaurant I went to in Melbourne when I was still a humble uni student. I tasted my first ever Fettuccine Carbonara there. When I moved to Bentleigh for my job, there was an outlet located within 5 minutes drive of my apartment. So every now and then when I’m out of ideas to cook, I’d pay a visit to La Porchetta.
This is also the sort of place where I always ordered the same thing: Creamy Salmon Spaghetti. Granted, their version have much higher pasta: salmon ratio and always have too much cream. But I associated this dish to comfort, especially during winter nights. I’d rain chili flakes on the pasta and savour every strand. Ah… nostalgia….
So the other day I had a craving for the aforementioned pasta. There’s something about being able to replicate the dishes you like at home and perhaps enhance it, that is so satisfying. Turns out this were a 10 minute meal; maybe I should have been cooking this dish at home all along. Of course, I added some green stuff and tone down the cream and it tasted as good as I remembered.
Enough Spaghetti for 2
1 Tbsp Olive oil
1/3 cup chopped Onions
2 cloves Garlic, minced
1/4 cup Cream
Generous squeeze of lemon juice
Handful of fresh Parsley, chopped half and reserve the rest for garnish
Half medium sized Zucchini, cut into round slices
1 teaspoon Capers
100g smoked salmon, cut into smaller pieces
Salt and Black Pepper to taste
Sprinkle of Parmesan
Cook the pasta in boiling salted water according to packet instruction until al dente.
Meanwhile, sautee onion and garlic in olive oil until soft, add zucchini and saute for couple of minutes followed by capers. Add lemon juice and cream and cook for another minute or so. Stir in the parmesan and chopped parsley and turn off the heat. Season to taste.
Once the pasta is done, drain but reserving about 1/4 cup of the pasta water. Add pasta to the sauce and mix well, adding that reserved pasta water if needed. Add the smoked salmon, and garnish with more parsley.
As you can see this is even easier to put together than that last one. You can definitely use regular salmon but I think the smoked salmon works better with the cream sauce, plus you don’t even have to cook it.
This dish is creamy but not overly rich with the citrus note, the zucchini remained slightly crunchy, most importantly the smoked salmon and capers are the perfect combination. I like my pasta al dente (La Porchetta’s version is definitely softer) so to me this version is very much ‘Next Level’.
Now do you prefer the Japanese inspired Salmon with Noodles, or this version? I have a soft spot for this for you know my answer. I hope you will try this at home, as you can see it’s really easy, yet impressive enough to wow your dinner guests.