Pasta with salmon and capers - photo 1
← Recipes

Pasta with salmon and capers

Pikantne Main Dishes Fish dishes European cuisine 35 min Medium 30 wyświetleń ~53.43 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Delicate pasta with pieces of fresh salmon, spicy capers, and a creamy sauce with a hint of lemon and parsley. The dish combines Polish simplicity with a modern touch — the capers introduce a salty-sour contrast, and optional asparagus adds a spring freshness. Perfect for a family lunch or a quick dinner, it looks impressive on the plate with the pink pieces of salmon and green garnishes. Serve immediately after preparation, preferably with a sprinkle of grated Parmesan or local yellow cheese, lightly drizzled with canola oil.

Ingredients Used

Ingredients (14)

Servings:
4
  • Tagliatelle pasta 320 g
  • Salmon fillet 600 g
  • Capers 30 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • 18% cream 200 ml
  • Butter 20 g
  • Rapeseed oil 15 g
  • Lemon 1 szt. (~80 g)
  • 🌿 Przyprawy
  • Parsley 1 pęczek (~30 g)
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Asparagus 200 g
  • Parmesan cheese 50 g
💰 Szacowany koszt dania: ~53.43 PLN (13.36 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the ingredients: take the salmon fillet out of the fridge 10 minutes before frying so it is not icy cold. Cut the salmon into pieces with sides of about 3-4 cm or larger fillets depending on your preference. Finely chop the onion (about 3-4 mm dice). Grate the zest from the lemon using a fine grater (only the yellow part) and squeeze out 2 tablespoons of lemon juice. Chop the parsley.

Ingredients: Salmon fillet, Onion, Lemon, Parsley
Tools: sharp kitchen knife, cutting board, lemon zester. If the salmon was frozen, make sure it is fully thawed inside. Cutting into even pieces will ensure even frying.
2

If you are using asparagus: snap off the woody ends (bend the asparagus where it naturally breaks) and cut into pieces 3-4 cm long. This will take about 2-3 minutes.

Ingredients: asparagus
Tools: cutting board and knife. Common mistake: do not break the asparagus at the skin — snap it at the base, where the tougher part is.

Cooking pasta

3

Bring a large pot of water to a boil (about 3–4 liters). Add 10 g of salt per liter of water. When the water is boiling, add the tagliatelle pasta and cook according to the package time minus 1 minute (usually 7–9 minutes) — the goal is al dente. Taste the pasta 30–60 seconds before the end of the suggested time: it should be soft with a slight bite.

Ingredients: Tagliatelle pasta, Salt
Tools: large pot, stirring spoon. Drain the pasta, reserving about 100 ml of the cooking water (it will be useful for the sauce). Do not rinse with cold water — it will wash away the starch needed to bind the sauce.

Frying the salmon

4

Heat a skillet over medium-high heat. Add 10 g of butter and 1 tablespoon of canola oil (15 g) — the mixture prevents burning. Pat the salmon pieces dry with a paper towel, season with salt and pepper on both sides. Place the salmon pieces skin-side down (if there is skin) or with the flesh side down in the skillet. Cook for 3-4 minutes without moving, until the edges are opaque and slightly browned. Flip and cook for another 2-3 minutes — the salmon should be pink in the center and easily flake with a fork. If you are using very thin pieces, reduce the cooking time.

Ingredients: Salmon fillet, Butter, Rapeseed oil, Salt, Black pepper
Pan: diameter 24–28 cm with a thick bottom. Use a silicone spatula for flipping. A classic mistake is turning the salmon too early — let a golden crust form, then it will be easier to flip.

Sauce

5

In the same pan where the salmon was cooked, reduce the heat to medium. If there is some fat left, pour off the excess, leaving 1 teaspoon for flavor. Add the remaining 10 g of butter and sauté the finely chopped onion for 3-4 minutes until it becomes translucent. Add the finely chopped garlic and sauté for 20-30 seconds until fragrant. Pour in the 18% cream (200 ml), add the capers (if they are very salty, rinse them before adding) and the lemon zest and juice. Bring the sauce to a gentle boil and cook for 2-3 minutes until slightly thickened. Taste and season with salt and pepper carefully.

Ingredients: Butter, Onion, Garlic, 18% cream, Capers, Lemon, Salt, Black pepper
Tools: the same pan used for the salmon, wooden spoon. Be careful not to bring the cream to a rapid boil (it may curdle) — cook over medium heat.

Frying asparagus (optional)

6

If you are using asparagus, heat a separate pan with 1 teaspoon of canola oil and sauté the asparagus pieces for 3-4 minutes until they are tender-crisp and lightly browned. Season with a pinch of salt. Set aside.

Ingredients: asparagus, Rapeseed oil, Salt
Tools: small frying pan. Additionally, you can add asparagus to enhance the flavor and color.

Assembly and finishing

7

Add the drained pasta to the sauce along with 2–3 tablespoons of the reserved pasta cooking water, and stir for 1–2 minutes until the pasta is coated in the sauce and the sauce thickens slightly. Gently add the lightly fried pieces of salmon (you can leave some for garnish) and carefully mix to avoid breaking the fish pieces. Add the chopped parsley and 1 tablespoon of rapeseed oil for shine. Taste and season with a pinch of salt, pepper, and a few drops of lemon juice if needed.

Ingredients: Tagliatelle pasta, 18% cream, Salmon fillet, Parsley, Rapeseed oil, Lemon
Tools: kitchen tongs or two spoons. Be careful not to stir too vigorously — the salmon breaks apart easily. Additionally, you can add Parmesan cheese to the plate.

Serving

8

Immediately place the pasta on heated plates: on top, add a few larger pieces of salmon, sprinkle with parmesan (optional) and a few capers. Drizzle with a bit of fresh lemon juice and one or two drops of rapeseed oil. Serve hot.

Ingredients: Tagliatelle pasta, Salmon fillet, Capers, Parmesan cheese, Lemon, Rapeseed oil
Tools: large deep plates. Common mistake: waiting too long to serve causes the sauce to thicken — if necessary, add 1–2 tablespoons of pasta cooking water while reheating.

Fun Fact

💡

Capers have been used since ancient times in the Mediterranean basin as an addition to dishes to enhance flavor. In modern Polish cuisine, they are added to fish dishes, where they highlight the taste of fatty fish like salmon.

Best for

rodzinny obiad szybka kolacja przyjęcie dla przyjaciół

Tips

🍽️ Serving

Serve immediately while the sauce is still creamy. You can add an extra portion of fresh parsley and lemon slices on the plate. A light white wine or water with a slice of lemon pairs well with this. If you're adding Parmesan, serve it separately so everyone can adjust to their taste.

🥡 Storage

Store leftovers in a sealed container in the refrigerator for up to 24 hours. When reheating, add 1–2 tablespoons of pasta cooking water or cream and gently heat over low heat to prevent the sauce from curdling. Salmon is not recommended for long storage — it's best consumed within a day.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Salmon and Sour Cream Blinis 35 min

Salmon and Sour Cream Blinis

Appetizers
Creative Casserole 'Clean Fridge' 45 min

Creative Casserole 'Clean Fridge'

Main Dishes
Lamb Burgers with Feta 45 min

Lamb Burgers with Feta

European cuisine
Traditional mushroom soup with dried porcini mushrooms, fresh mushrooms, and egg noodles 90 min

Traditional mushroom soup with dried porci...

Soups
Zander Zatorski in creamy sauce with boletus mushrooms 60 min

Zander Zatorski in creamy sauce with bolet...

Regional Cuisine for Christmas Eve
Spinach and Feta Cheese Tart 60 min

Spinach and Feta Cheese Tart

Main Dishes

Recipe Categories

Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Fish dishes
Fish dishes

Fish dishes are healthy and easily digestible meals rich in omega-3 fatty acids and high-quality protein. Recipes for salmon: baked, grilled, smoked, and in cream sauce. Cod, pollock, zander, and trout - freshwater and saltwater fish in various versions. Seafood: shrimp, mussels, squid, and scall...

See all recipes in this category
European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Reklama