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I whipped up this salmon pasta dish when I needed a quick dinner last week, and boy - everyone in my family absolutely loved it! The salmon gets super soft in this creamy sauce, and the one-pot cooking means almost no cleanup. I've already cooked it three more times!
Why You'll Love It
Don't you just adore meals that seem fancy but come together fast? This is definitely one of those. The sauce turns out super creamy, the salmon stays nice and juicy, and the fresh herbs really brighten everything up. And since you'll only dirty one pot, you can actually kick back after eating instead of facing a mountain of dishes.
Shopping List Essentials
- Pasta: Penne works great - it holds more sauce inside.
- Salmon: Go with fresh when possible, though frozen can work too.
- Unsalted Butter: We'll add our own salt as we cook.
- Onion: Pick a sweet variety for better sauce flavor.
- Heavy Cream: This creates that smooth texture.
- Parmesan Cheese: Buy the real block kind, not pre-grated stuff.
- Fresh Parsley: Don't swap this for dried in this recipe.
Cooking Steps
- Begin With The Pasta
- Get your largest pot, add water and plenty of salt until it tastes like seawater. Bring to a boil, add your pasta. Cook until it's still got a little firmness. Remember to save a cup of that starchy water before draining.
- Create The Base
- While pasta cooks, take a large skillet. Melt butter then add your diced onions. Cook them until they're soft and translucent, which takes around 5 minutes.
- Cook The Salmon
- Add salmon chunks right into those softened onions. Season with salt and pepper, then break it apart as it cooks. Don't worry about making it too uniform, rough pieces give nice texture!
- Add The Creaminess
- Now pour cream into the pan and let it start to simmer. Give it time to get thicker. If it reduces too much, splash in some of that reserved pasta water to loosen things up.
- Combine Everything
- Mix in the cooked pasta, a generous amount of parmesan, and most of the parsley. Stir well to combine. Taste and add more salt if needed.
Tips For Success
I've messed this up a few times, so learn from my mistakes! Ask for center-cut salmon fillets since they stay juicier. Always save that pasta water, it's been a lifesaver when my sauce gets too thick. Want extra flavor? Try grating fresh lemon zest over your plate before eating. My buddy Tony adds a pinch of red pepper flakes for heat, which tastes pretty good!
Storage Info
This pasta tastes awesome the next day too. Just put leftovers in the fridge where they'll stay good for about 4 days. When it's time to reheat, do it gently on the stovetop. I usually add a tiny bit of cream to refresh the sauce. Sometimes I even enjoy it straight from the fridge for lunch!
Complete Your Dinner
We always serve this with some buttery garlic bread to mop up the extra sauce! I normally fix a simple green salad dressed with just lemon juice and olive oil on the side. My husband likes to pour himself some chilled white wine with this meal, and I can't say I disagree!
Mix It Up
I often look through my fridge and toss in whatever looks good. Recently I added some baby spinach that wilted down nicely. My daughter threw in frozen peas straight from the freezer, and it turned out pretty tasty! And whenever my mother-in-law visits, I mix in some capers because she really enjoys their tangy flavor.
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The Ultimate Crowd-Pleaser
Just the other day my neighbor popped in while I was cooking this. She tried one bite and wouldn't budge until I shared how to make it! That's what makes cooking so fun - how a simple dish can transform an ordinary Tuesday dinner into something memorable. Now it's time for you to give it a try!
Frequently Asked Questions
- → Is it important to measure exactly?
Not at all. Use roughly equal amounts of potatoes and stuffing, then about half as much turkey. Mix it how you like.
- → Can I store them in the freezer?
Sure, shape the balls and freeze them raw. Let them thaw in the fridge overnight before cooking.
- → Why is warming everything first recommended?
It helps the parts stick together better and makes forming them into balls easier.
- → Can I fry these instead of baking?
Definitely. Roll them in panko crumbs and fry them in a butter-oil mix for extra crunch, like you'd make crab cakes.
- → What if my mix is falling apart?
Chill the balls in the fridge for a bit before cooking. It'll make them firmer and easier to work with.