Creamy Salmon Pasta
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Creamy Salmon Pasta
Category
Seafood
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
- 8 oz long pasta of choice
- 3-4 6-oz skinless salmon fillets, cut into 1" cubes
- Kosher salt and fresh ground pepper to taste
- 1/2 cup Fustini's Medium SELECT olive oil, divided
- 1/2 red onion, diced
- 1/2 cup almond flour
- 2 tablespoons Fustini's Champagne vinegar
- 1/2 cup vegetable stock
- 1 1/2 cups unsweetened almond milk
- 2 teaspoons garlic powder
- chopped parsley for garnish
Ingredients
Directions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1-2 cups of pasta water when done cooking.
- Heat a large skillet over medium heat. Season salmon with salt, pepper and drizzle lightly with olive oil. When the pan is hot, add salmon cubes and cook for 3-4 minutes on each side, undisturbed so that a hard sear is formed. Turn salmon over and continue cooking 2-3 minutes on other side until golden. Remove salmon from pan.
- Add more olive oil to the pan and onion. Cook until soft and translucent. Whisk in almond flour and whisk continually for 2 minutes. Add vinegar, stock and almond milk to the mixture while continually whisking. Be sure to break up clumps of almond flour. Simmer for 2 minutes until thickened. Add pasta to the pan, you may need to add more stock or pasta water until the desired creamy consistency is achieved and pasta is coated thoroughly.
- Serve with salmon on top or mixed into the pasta. Top with parsley for garnish.