I’ll be honest. I’ve only liked salmon for about a year, and I’ve only really been cooking it as steaks or sprinkling into salads. I’ve not been too inventive on the salmon front.
This was my first “experimental” dish and it was bloody gorgeous. I made this on a super hot Sunday during the one week of British Summer we seemed to get, and it was even better eaten outside. That said, it’s also the kind of dish you could enjoy on a cold winters eve. It’s adaptable. Versatile. Chameleon-like. OK, I’ll shut up, it’s just pasta. But it’s really, really good pasta.
Easy Creamy Salmon and Asparagus Alfredo Linguine
Serves 1 hungry person
- 1 salmon fillet
- 75g linguine pasta (or fettuccine would be great too)
- 8-10 asparagus spears
- 1 small shallot
- Small glass white wine
- 100-150 ml double cream
- 2-3 inch piece of parmesan, grated
- Squeeze of lemon juice
- Salt and pepper to taste
- Rapeseed oil, for frying
- Knob of butter
Season the salmon fillet and sprinkle with the lemon juice. Pop skin side down on some foil under the grill, or you can oven-cook if you prefer (my grill is faster than my oven, so I went for grilling). It should take about 10 minutes or until it is flaking.
Meanwhile boil a kettle and cook your pasta according to the instructions on the packet. Finely chop the shallot and soften in a little oil and the butter until it’s going kind of see-through, make sure not to let them brown or it will affect the taste. Add the splash of wine and reduce the heat down and leave to simmer.
Chop the asparagus spearsinto 2 inch pieces and place in a bowl with a bit more butter. Whack in the microwave (hey, don’t knock it) for only 30-40 seconds or so and they will be perfectly cooked. Add to the shallot/wine mix. Taste the liquid to make sure alcohol has boiled off, and then add the cream and half the parmesan.
Remove salmon from grill once cooked and mash lighly into flakes in a bowl. Drain pasta, and in the pan with a little bit of the pasta water, combine the sauce and salmon with the linguine, stirring well. Season with salt and pepper and the extra cheese, and then serve.