12 ounces fresh linguini or other thin pasta 1/2 cup butter 1 cup fresh or thawed frozen peas 1 cup heavy whipping cream 2 cups flaked cooked salmon 1 cup freshly grated Parmesan cheese salt and pepper, to taste 1 dash nutmeg to taste 1/4 cup minced fresh parsley
Cook the pasta in 4 quarts boiling water (about 12 minutes for dried and 2 minutes for fresh).
Meanwhile, melt 2 tablespoons of the butter in a saute pan or skillet over medium heat. Add the peas and saute (about 3 minutes for fresh peas and 1 minute for thawed). Add the remaining 6 tablespoons butter and cream, reduce the heat to low, and cook, stirring occasionally, about 5 minutes Add the salmon, 1/2 cup of the Parmesan, salt, pepper, and nutmeg to taste. Simmer until the cheese melts and the salmon is heated through, about 2 minutes. The sauce should not boil.
Drain the pasta and place it in a heated bowl. Pour the sauce over the pasta, add the parsley, and gently toss to mix. Serve immediately. (The rest of the cheese may be used as a topping at serving time).
Valerie's Review REVIEW: The sauce is very rich and buttery! I used fresh cooked salmon but you could use canned. Such an easy recipe - perfect for a quick weeknight meal but also good enough for guests. You could cut the calories if you wished by using half and half or milk and thickening it with cornstarch or flour, instead of the cream and butter.
Mar 9, 2014
TC REVIEW: It was bland
Jan 12, 2014
FRANNIE REVIEW: This was creamy and rich, yet somehow was a little on the bland side. So I jazzed up my serving a bit with some green Tabasco Sauce. The peas really added something, I thought.
Oct 30, 2013
gorgeousoutside Member since: January 31, 2008 REVIEW: I used frozen salmon (thawed and cooked) but I think I'd use canned next time just for ease unless I had some leftover salmon or something.
Jun 27, 2013
Guest Foodie REVIEW: I used canned salmon and this turned out pretty good. The cream sauce was rich but good.
May 21, 2013
jlc47 Member since: March 15, 2008 REVIEW: Great way to use leftover salmon! We grilled more than we needed for a dinner party so I made this the next day.
Feb 17, 2013
Steph REVIEW: I loved this recipe! It was super easy to make, and quick. I was nervous because i had frozen salmon on the skin; even so, super easy. I cooked my salmon in a saute pan with plenty of oil, skin side down,flaked and de-boned it, then i tweaked the recipe just a bit and added fresh broccoli instead of peas. I also did not have any nutmeg in my pantry, i don't think this hurt the recipe at all.
I was so impressed i am looking up a new recipe on this website for a salmon chowder that looks great too!
Feb 18, 2012
TysMom REVIEW: I used left over grilled salmon with this recipe and my six year old son absolutely devoured it! It was quick, and delicious. Perfection! Thank you.
Sep 6, 2009
Guest Foodie REVIEW: I tweaked this a bit to make it more diet friendly. I used olive oil spray to saute and then used 3 tb butter with fat free half and half for the cream sauce, and then thickened it with a little not-starch (low carb starch). It was pretty good!