I mentioned in Alley's Red Clam Sauce thread that I'd share this recipe. You can use pink or red (sockeye) salmon in cans (the best quality you can find), or try fresh salmon that you've cooked beforehand.
Note that pink salmon has a milder flavor than its red cousin. Whether using fresh or canned, make sure all of the bones and skin have been removed before adding the meat to the sauce.
Ingredients:
1/2 pound Linguine
2 14.75 oz cans salmon (or about 1 1/4 pounds fresh and cooked)
1/2 medium onion, chopped fine.
6 cloves garlic, minced
1/2 stick butter
2/3 cup olive oil
2/3 cup water (or the fish juice from cans)
1 teaspoon black pepper
1 teaspoon crushed red pepper
I teaspoon oregano
1 tablespoon Italian Seasoning
1 tablespoon chopped parsley
Directions:
Heat the olive oil and butter on medium heat. Cook the onion until tender, then add the garlic for three or four minutes. Stir in the spices and allow to simmer for another minute or two.
If using salmon in cans, drain the juices into the pan, then add the fish. For fresh salmon, flake the cooked meat into small pieces and add to the pan, along with the water. The sauce should contain about half olive oil and half water and/or fish juice.
Allow the sauce to simmer for about twenty minutes or so. During that time, cook the pasta. Linguine is preferred, though I like to use thin spaghetti as well. Place the cooked pasta, steaming hot, into a large bowl, pour the sauce over the top and toss before serving. Add some grated Parmigiana cheese to each serving, and enjoy with a fresh loaf of your favorite bread.
One quick note: Before serving, if you find the liquid in the sauce has reduced too much, don't be afraid to add more water and a few dashes of olive oil and allow to heat through once more.
(This recipe has been shared courtesy of the memory of my late father, with whom I shared many meals of salmon spaghetti, sometimes even for breakfast when there was enough leftovers to be had.)
Note that pink salmon has a milder flavor than its red cousin. Whether using fresh or canned, make sure all of the bones and skin have been removed before adding the meat to the sauce.
Ingredients:
1/2 pound Linguine
2 14.75 oz cans salmon (or about 1 1/4 pounds fresh and cooked)
1/2 medium onion, chopped fine.
6 cloves garlic, minced
1/2 stick butter
2/3 cup olive oil
2/3 cup water (or the fish juice from cans)
1 teaspoon black pepper
1 teaspoon crushed red pepper
I teaspoon oregano
1 tablespoon Italian Seasoning
1 tablespoon chopped parsley
Directions:
Heat the olive oil and butter on medium heat. Cook the onion until tender, then add the garlic for three or four minutes. Stir in the spices and allow to simmer for another minute or two.
If using salmon in cans, drain the juices into the pan, then add the fish. For fresh salmon, flake the cooked meat into small pieces and add to the pan, along with the water. The sauce should contain about half olive oil and half water and/or fish juice.
Allow the sauce to simmer for about twenty minutes or so. During that time, cook the pasta. Linguine is preferred, though I like to use thin spaghetti as well. Place the cooked pasta, steaming hot, into a large bowl, pour the sauce over the top and toss before serving. Add some grated Parmigiana cheese to each serving, and enjoy with a fresh loaf of your favorite bread.
One quick note: Before serving, if you find the liquid in the sauce has reduced too much, don't be afraid to add more water and a few dashes of olive oil and allow to heat through once more.
(This recipe has been shared courtesy of the memory of my late father, with whom I shared many meals of salmon spaghetti, sometimes even for breakfast when there was enough leftovers to be had.)
