Though salmon isn’t a native Italian fish, and one rarely sees it on restaurant menus, its rich flavor makes for a great pasta sauce. This straightforward farfalle recipe brings out its flavor. If salmon were popular in Italy, this is probably how it would be prepared.–Giuliano Hazan
LC Slippery Salmon Skin Note
To rid the skin from a salmon fillet, you can ask your fishmonger to do it. But sometimes they forget–or pretend not to hear you. If this happens to you, grab a paper towel in one hand and a sharp chef’s knife in the other. Place the fillet, skin side down, on a work surface. Grasp one edge in one hand, using the paper towel to provide traction between your fingers and the slippery skin. In your other hand, grasp the knife and make a gash in the fillet about 1/4 inch from the edge of the fillet. The gash should cut through flesh and go almost but not quite all the way through the skin. Scooch the knife blade between the flesh and the skin, angling it about 45 degrees, and slide the blade along the length of the fillet, pressing gently. The fish should fall away in a neat, skinless fillet.
Farfalle with Fresh Salmon
- Quick Glance
- 15 M
- 25 M
- Serves 4
IngredientsEmail Grocery List
Recipe Testers Reviews
This is a very straightforward pasta recipe that was easy to prepare and ready in under 30 minutes, just as stated in the cookbook title. Even with the cream, the sauce was light and delicious. Adding the salmon imparted a wonderful flavor and also boosted the nutritional value of the dish.
Amazing pasta dish–lots of flavour, not too rich. easy to make. I made this with fresh wild-caught Alaska salmon (the best IMHO) and fresh summer tomatoes. When there are so few ingredients I think this recipe benefits from using the freshest and the best. Will definitely make this again.