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I whipped up this salmon pasta dish on a whim for dinner last week, and boy did it hit the spot! My family couldn't get enough of it. The salmon gets super soft in this creamy sauce, and since you only need one pot, there's hardly any cleanup. I've already made it three more times!
Why You'll Love It
This is totally one of those dinners that seems fancy but comes together quick. The sauce turns out smooth and creamy, the salmon stays perfectly moist, and fresh herbs really brighten everything up. And the best part? Just one pot means you'll spend your evening relaxing instead of scrubbing a mountain of dishes.
Shopping List
- Pasta: Penne works great - it really holds the sauce.
- Salmon: Go with fresh when you can, though frozen will do.
- Unsalted Butter: We'll add our own salt as we cook.
- Onion: Pick a sweet variety for a better tasting sauce.
- Heavy Cream: This gives everything that smooth texture.
- Parmesan: Grab a block and grate it yourself for best results.
- Fresh Parsley: Trust me, the dried stuff just won't cut it.
Cooking Steps
- Cooking Your Pasta
- Get your largest pot of water going and toss in plenty of salt until it tastes like seawater. When it's bubbling, add your pasta. Cook it until it's still got a slight firmness. Remember to save a cup of that starchy water before draining.
- Creating The Base
- While your pasta cooks, use a wide pan to melt your butter and cook those diced onions. Let them soften until they're translucent and sweet - usually takes around 5 minutes.
- Adding The Salmon
- Now toss your salmon chunks into the pan with those softened onions. Add some salt and pepper, then break the fish into smaller bits as it cooks. Don't worry about making them uniform - a rustic look works great!
- Building The Sauce
- Add your heavy cream and let it start to simmer. Give it a moment to reduce and thicken. If it gets too thick, splash in some of that reserved pasta water you saved - it works wonders.
- Bringing It All Together
- Mix in your cooked pasta, a generous amount of parmesan, and most of your chopped parsley. Stir everything well. Give it a taste and add more salt if needed.
Pro Tips
I've tried this a few times now and learned some tricks. Ask for center-cut salmon fillets - they stay juicier when cooked. Always keep that pasta water nearby - it's saved my too-thick sauce many times. Want extra flavor? Grate some fresh lemon zest over top before serving. My buddy Tony adds a sprinkle of red pepper flakes to his version - it's pretty good!
Storing Leftovers
This pasta actually tastes awesome the next day too - just pop it in the fridge where it'll stay good for about 4 days. When you want to reheat it, do it gently on the stovetop. I usually add a little splash of cream to refresh the sauce. Sometimes I even enjoy it cold straight from the fridge for lunch!
Round Out Your Dinner
We always pair this with some crusty garlic bread to mop up all that amazing sauce! A simple green salad dressed with just olive oil and lemon juice makes the perfect side. My husband always pours himself a glass of white wine to go with it - can't say I blame him!
Mix It Up
I often just look in my fridge and throw in whatever looks good. Last time I added a handful of baby spinach that wilted in perfectly. My daughter once tossed in some frozen peas - turned out pretty tasty! And whenever my mother-in-law visits, I mix in some capers because she loves those little bursts of tang.
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Crowd Pleaser
Just the other day my neighbor dropped by while I was cooking this. After one tiny taste, she wouldn't budge until I gave her the recipe! That's what makes cooking so special - turning an ordinary weeknight meal into something memorable. Now it's your chance to give it a try!
Frequently Asked Questions
- → Do I need exact measurements?
Not at all! Just aim for equal portions of mashed potatoes and stuffing, then add half as much turkey. Use what you’ve got!
- → Can I freeze these bites?
Sure! Shape them into balls and freeze before cooking. Let them thaw overnight in the fridge before frying or baking.
- → Why start with warmed ingredients?
Mixing warm ingredients is easier, and the balls hold together much better before cooking.
- → Can they be fried instead of baked?
Absolutely! Roll them in panko crumbs and fry in a mix of butter and oil till crispy, like a classic crab cake.
- → What if the mixture feels too soft?
If it’s too mushy, chill the shaped balls for a little while to firm them up before cooking.