Creamy and light at the same time with a fresh note of mint, pasta with salmon and saffron is usually made with the addition of heavy cream or mascarpone cheese, but they would have risked to cover the taste of salmon, which should be enhanced and not covered, and then we aimed at lightness.
And why saffron? Because salmon pasta goes great with it.
Serves 4, Preparation time 15 mins, Cooking time 25 mins
- 380 g pasta
- 200 g fresh (or frozen) salmon
- 0.20 g saffron powder
- 1 Red onion, finely chopped
- Mint leaves, 4, minced
- Extra virgin olive oil, 2 tbsp
- A tbsp of whole milk
- Black pepper and salt, to taste
- Pink peppercorn, to taste
Finely chop up the onion and mint leaves, set them aside.
Cut the salmon into chunks, heat a tablespoon of EVOO in a non-stick pan, fry the onion about 2 mins. Add salmon and cook it: since you have cut it into chunks, it will take about 5-6 mins cooking.
Tip for cooking fresh salmon: better not exceed 5-6 mins, otherwise it will almost certainly dry out. To keep it soft, cook it in a non-stick pan with a tablespoon of milk and oil and cover with a lid.
During cooking, mix salmon chunks from time to time, add salt and pepper to taste.
Heat plenty of water in a pot and when it starts to boil, pour pasta along with a handful of coarse salt.
Set aside about ½ ladle of its cooking water, transfer it into a glass and dissolve the saffron in it.
As soon as pasta is ready, drain and transfer it to the pan with the salmon, add the glass of water and saffron, chopped mint and pink peppecorn, sauté for 1-2 minutes over medium heat and serve.