Penne pasta with Norwegian salmon
This salmon pasta is a version of a simple pasta dish where Norwegian salmon is the hero and everything else compliments the flavor exquisitely! A mix of lemon juice, capers, chilli, mascarpone and lemon zest combine to create a little taste of summer, on your plate. Can be enjoyed all year round even when you’re just pretending it’s summer!
- Salmon pasta starts with the key ingredient: Norwegian salmon! Remove the skin (or buy skinless) and slice into medium sized cubes.
- Heat a pan and fry all sides of the salmon cubes and let rest while you make the pasta and sauce.
- Prepare the pasta as explained on the box, while preparing the rest.
- Crush the garlic clove (or thinly slice) and add it to the pan and leave to cook on a medium-low heat for approx. 20 seconds.
- Add finely chopped chilli, capers and a sprinkle of freshly chopped parsley.
- Cut the lemon in half and squeeze in as much fresh juice as you can from one half (add more if you love the citrus flavour).
- Mix the ingredients in the pan so that the flavours can combine.
- Add a generous amount of lemon zest to your salmon pasta sauce before finally adding more freshly squeezed lemon then mix well.
- Once the pasta is ready, add ½ mug full of pasta water to your sauce. Mix and allow to gently simmer.
- Strain the pasta and add it to the pan with the sauce.
- Put the stove on a slightly lower heat and add 3 heaped tablespoons of mascarpone cheese. Stir this until it melts and mix it through.
- Add another generous amount of parsley to your pasta and if you can, toss the pan to create the creamiest pasta possible!
- Add the salmon to your pan and gently turn it to mix the salmon with the pasta and the sauce. Serve immediately.