Pasta A La Peppermill

Category, , , DifficultyIntermediate

This all-in-one pasta dish was created with items on hand—you can get creative with your favorite add-ins!

Yields6 Servings
Prep Time45 mins
 4-5 Salmon Fillets, skinless (and cut in cubes)
 2 tbsp Canola Oil, divided
 1 lb Spaghetti
 4 tbsp Butter, divided
 1 Medium Onion, diced
 2 tbsp Parsley, checked and chopped, or 2 frozen cubes
 1 cup Frozen Peas or Spinach
 Kosher Salt (for taste)
 Ground Black Pepper, to taste
 1 tsp Flour
 1 cup Heavy Cream
For the Pasta:
1

In a large pot, 5 quarts or more, bring water to a boil. Add salt and pasta. Boil 10 to 12 Minutes until pasta is al dente (firm to the tooth) stirring to prevent sticking. Drain and cover to keep warm.

For the Sauce:
2

Cut salmon fillets into cubes, approximately 1 inch by 1 inch. Heat oil in a medium skillet until extremely hot. Sear the salmon cubes, turning them so that all sides are cooked. Cook until fish cubes are opaque except in the center. The center should still be slightly translucent, about 3 to 4 Minutes.

3

Remove the cubes and set aside. Fish will continue to cook from residual heat. In the same skillet, heat 2 tablespoons butter until melted. Saute the onion over medium heat until softened.

4

Add parsley, spinach or peas and continue to sauté until spinach is cooked and moisture has evaporated. Season with salt and pepper to taste. Remove from heat and add salmon cubes and spinach mixture to the spaghetti.

5

Wipe out the skillet with a paper towel and melt the remaining butter. When the butter is melted, stir in the flour and whisk to a smooth consistency. Turn off flame, add the heavy cream and stir well to combine. Add it to pasta and toss to coat the spaghetti, the salmon and the vegetables. Adjust seasonings with salt & pepper to taste.

6

Serve immediately.

Serve as a main dish or more at a buffet.

Ingredients

 4-5 Salmon Fillets, skinless (and cut in cubes)
 2 tbsp Canola Oil, divided
 1 lb Spaghetti
 4 tbsp Butter, divided
 1 Medium Onion, diced
 2 tbsp Parsley, checked and chopped, or 2 frozen cubes
 1 cup Frozen Peas or Spinach
 Kosher Salt (for taste)
 Ground Black Pepper, to taste
 1 tsp Flour
 1 cup Heavy Cream

Directions

For the Pasta:
1

In a large pot, 5 quarts or more, bring water to a boil. Add salt and pasta. Boil 10 to 12 Minutes until pasta is al dente (firm to the tooth) stirring to prevent sticking. Drain and cover to keep warm.

For the Sauce:
2

Cut salmon fillets into cubes, approximately 1 inch by 1 inch. Heat oil in a medium skillet until extremely hot. Sear the salmon cubes, turning them so that all sides are cooked. Cook until fish cubes are opaque except in the center. The center should still be slightly translucent, about 3 to 4 Minutes.

3

Remove the cubes and set aside. Fish will continue to cook from residual heat. In the same skillet, heat 2 tablespoons butter until melted. Saute the onion over medium heat until softened.

4

Add parsley, spinach or peas and continue to sauté until spinach is cooked and moisture has evaporated. Season with salt and pepper to taste. Remove from heat and add salmon cubes and spinach mixture to the spaghetti.

5

Wipe out the skillet with a paper towel and melt the remaining butter. When the butter is melted, stir in the flour and whisk to a smooth consistency. Turn off flame, add the heavy cream and stir well to combine. Add it to pasta and toss to coat the spaghetti, the salmon and the vegetables. Adjust seasonings with salt & pepper to taste.

6

Serve immediately.

Serve as a main dish or more at a buffet.

Pasta A La Peppermill

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