Creamy Salmon Pasta
1.
First, pour the milk, cream, olive oil and a small amount of salt and pepper into a container, stir with a blender, first at low speed and then at high speed, until thick. This is the very common Panna sauce in Italian cuisine. Of course Italian cuisine Cream is used in it. To reduce the fat content, I replaced most of the cream with whole milk. But there must be cream, which is responsible for not having a sticky feeling.
2.
This is the finished panna sauce, which needs to be seasoned with salt and pepper.
3.
Shred the small onions, heat the pan, pour olive oil, pour in the onions, and fry until the color changes, which is actually equivalent to the scallion oil of Chinese cuisine. But note that if you use small onions, the taste will not be as strong. If you use ordinary onions, the taste will be stronger. The main flavor of this dish is a combination of smoke and milk. Some people like to add garlic in this step. Similarly, I personally think that the taste of garlic will also cover the original flavor of milk and smoke, so it is not recommended.
4.
After the small onions change color, add an appropriate amount of broth, not too much about 100-120ml. The vegetable broth is recommended as it will not take away the flavor of the salmon. Heat until the broth boils and turn to low heat.
5.
Cut the salmon fillets into 3x5 cm slices. Don't cut them too small, or they will be boiled. The salmon that has been trained with the eyes will taste. I use slices. If your salmon is in pieces, you can also cut it into small pieces with large nails, and then gently cook it. It must be a medium-to-small fire.
6.
After the salmon changes color, add panna sauce and bring to a boil. At this time, taste the saltiness and add salt and pepper according to personal taste. If you like rich milky aroma, you can add them all. I only added half of it. I don't want the milky aroma to be too strong.
7.
In fact, you can cook the pasta in step 3. The pasta usually only takes 10 minutes. According to the taste you like, I don't like soft ones, so generally they are 2 minutes less than the time required on the bag.
8.
Farfalle is based on the Italian butterfly. The shape is curved and rippled, which is more conducive to the absorption of rich sauce, such as this milky flavor or thick soup type pasta. There are too many types of pasta in Italy. If you have friends who need to know, you can open a topic next time. If you don't have farfalle, you can also use wide pappardel or fettuccine, but spaghetti is not recommended, fine pasta will not easily absorb the sauce buon appetito!
