creamy salmon + broccoli pasta

I can’t think of many recipes I make that don’t call for “browning an onion”. Isn’t ‘the onion’ just the absolute king of flavour? If we run out of onions in our house, we’re in trouble. I panic in the same way I would if we ran out of toilet paper or milk (or chocolate).

You’ll of guessed that this easy salmon and broccoli pasta is no exception. Made with a base of onion and garlic and then lashings of cream and grated cheese, I think the addition of the chicken stock cube makes it even tastier. I always have salmon fillets in the freezer and obviously you can use whatever type of pasta you have handy. For some reason, I’m on a bit of a rigatoni roll at the moment.

Absolutely delicious in it’s simplicity, it’s something the whole family will eat (which is always a plus) and I can’t stop making it. Yes, it’s quite decadent. I hear some of you saying. Whatever you do though, don’t skimp out on the cream or cheese. It makes it.

Cooked quickly (I can have it on the table in as little time as it takes me to boil the pasta) and served up with a green salad, there really is nothing better on a busy weeknight and if you’re lucky, they’ll be leftovers in the fridge for lunch the next day.

But I wouldn’t count on it.

creamy salmon + broccoli pasta

This is Cork Daddy’s favourite pasta dish at the moment and our girls love it too. If I had my way, I’d completely drown the pasta in fresh parsley and dill, but the kids prefer it without. As with any seafood dish, serve it with fresh lemon wedges too; to give it a bit of a spritzy freshen up at the end. Oh and I know I’m a broken record, but please, please, please don’t overcook the pasta. There’s nothing worse than soggy pasta.

500 grams rigatoni pasta (penne or spirals also work well here)
2 x skinless salmon fillets
1 x brown onion, finely diced
2 x garlic cloves, finely chopped
1 x head of broccoli, cut in to small florets
450ml of thickened cream, or thereabouts (I buy the giant 600ml containers)
1 x cup of grated tasty cheese
1 x chicken stock cube
1/2 cup of water
Salt, pepper
A dash of olive oil
Fresh or dried herbs (dill, parsley or chives work well here)
Fresh lemon wedges, to serve

  • Pop the pasta on to cook in a large pot of salted water. Now get on to making the pasta sauce (if working quickly, you should have the pasta sauce ready by the time the pasta is ready to drain).
  • Simply pan fry the salmon fillets on both sides in a nonstick fry pan with a dash of olive oil. Season with salt and pepper here. Reserve. (A note on cooking salmon fillets, don’t have the heat too high as they won’t cook through to the middle. Depending on the thickness of the fish, this should only take a couple of minutes on either side. Don’t over cook, you want them to be slightly pink on the inside).
  • Adding another dash of olive oil if needed, throw the onion and garlic into the same frypan and sauté. Add the broccoli and cook for two minutes, stirring, before adding the cream, the stock cube and the half a cup of water.
  • Turn the heat down and let simmer until the broccoli is just cooked.
  • Flake the salmon into the creamy sauce, add any herbs you’re using and taste for seasoning.
  • Once your pasta’s cooked, combine with the sauce, adding the cheese.

    Serve straight away with a green salad.

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