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Cremet pasta med laks, fløde og grønt - Opskrift på pasta med laks
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Creamy pasta with salmon, cream and vegetables

Recipe for creamy pasta with pan-fried salmon, fresh tomatoes, courgette, cream and parmesan.
Course Main course
Cuisine Danish, Italian
Total Time 45 minutes
Servings 4 people

Ingredients

  • 4-500 g pasta
  • 500 g salmon fillets
  • 350 g cherry tomatoes, halved
  • 1 courgette, deseeded – cut into small pieces
  • 1 onion, roughly chopped
  • 4 cloves garlic, grated or crushed
  • 1 handful fresh basil leaves
  • 1/2-1 fresh chilli, finely sliced – deseeded if you like
  • 250 ml whipping cream (38% fat)
  • 200 ml white wine (can be replaced with stock)
  • 80 g parmesan, finely grated
  • Oil
  • Salt and pepper

Instructions

  • Remove any bones from the salmon fillets and season with salt and pepper.
  • Heat a little oil in a frying pan and fry the salmon fillets over a good, high heat for about 3 minutes on each side. Set them aside on a plate and cover with foil.
    If the salmon has its skin on, I start by frying the flesh side. Press lightly on the skin side with a palette knife or fish slice while it fries, so the piece of salmon is pressed gently against the pan – this gives you a good golden "crust". Then turn the pieces and fry for 3 minutes on the skin side.
  • Wipe the pan with a piece of kitchen paper, add a little oil and sauté the onion, chilli and garlic for a couple of minutes.
  • Add the tomatoes, basil and courgette and fry for about 10 minutes. Season with salt and pepper.
    You may want to save a small handful of courgette and basil leaves to stir into the dish at the end – it gives a lovely colour.
  • Pour in the white wine and let it reduce for 5-8 minutes.
  • Add the cream and parmesan and let the sauce simmer gently for 10 min. – meanwhile, cook the pasta until al dente. Reserve a little of the pasta water.
  • Season the sauce with salt and pepper and stir in the remaining basil leaves and courgette – if you saved some earlier.
  • Stir the drained pasta into the sauce and adjust the consistency with a little pasta water if needed.
  • Break the salmon into rough chunks with 2 forks and fold it gently into the pasta.
  • Serve with freshly ground pepper on top, plus extra parmesan and fresh basil if you like.