Pin it
Last week I threw together this salmon pasta for a last-minute dinner, and wow - my family went crazy for it! The salmon gets so tender in this silky cream sauce, and since everything cooks in one pot, cleanup's a breeze. I've made it three times since then!
What Makes It Good
You know those meals that taste like they took hours but secretly didn't? This is one of them. The sauce gets all rich and velvety, the salmon stays moist, and those fresh herbs make everything pop. Plus, since it's just one pot, I can actually relax after dinner instead of tackling a sink full of dishes.
Grab These From The Store
- Pasta: I like penne best - catches more sauce.
- Salmon: Fresh tastes best, but frozen works in a pinch.
- Real Butter: Get unsalted - we'll season as we go.
- An Onion: Sweet ones make the sauce better.
- Heavy Cream: Makes everything silky.
- Good Parmesan: Skip the green can, get the real stuff.
- Fresh Parsley: Dried just isn't the same here.
Kitchen Time
- Starting Your Pasta
- Fill your biggest pot with water, dump in plenty of salt - it should taste like the ocean. Once it's boiling, drop in your pasta. Keep an eye on it - you want it with a little bite left. Before you drain it, scoop out a cup of that cooking water.
- Getting Saucy
- While the pasta's doing its thing, grab a big pan. Melt your butter and toss in those chopped onions. Let them get soft and sweet - about 5 minutes usually does it.
- Fish Time
- Pop your salmon pieces right in with those soft onions. Sprinkle with salt and pepper, then use your spoon to break it up as it cooks. Don't stress about making the pieces perfect - rustic is good here!
- Making It Creamy
- Pour in the cream and watch it start to bubble. Give it a minute to thicken up. If it gets too thick, splash in some of that pasta water you saved - works like magic.
- Putting It Together
- Toss in your pasta, plenty of fresh parm, and most of that parsley. Give everything a good stir. Take a taste - need more salt? Add it now.
Making It Perfect
After messing this up a few times, here's what works best: Get your fish guy to give you center-cut salmon - it stays juicier. Keep that pasta water handy - it's saved my sauce more than once. Want some zip? Grate a lemon over the top right before serving. My friend Tony adds chili flakes to his - pretty tasty!
Saving Some For Later
This actually tastes great the next day - just keep it in the fridge and it'll stay good for about 4 days. When you warm it up, do it slowly on the stove. I usually add a splash of cream to wake up the sauce. Sometimes I even like it cold for lunch!
Making It A Full Meal
We love this with garlic bread - gotta have something to soak up that sauce! I usually toss together a quick green salad with some lemon juice and olive oil. My husband likes a glass of white wine with his - can't blame him there.
Switching Things Up
Sometimes I raid the fridge and toss in whatever looks good. Last week I threw in some baby spinach - wilted down perfectly. My daughter tossed in some frozen peas from the freezer - not bad! And when my mother-in-law visits, I add capers because she loves that tangy pop.
Pin it
The Real Winner
The other night my neighbor stopped by just as I was making this. She took one bite and wouldn't leave until I wrote down the recipe! That's what I love about cooking - how one simple dish can turn Tuesday dinner into something special. Now it's your turn to try it!
Frequently Asked Questions
- → Do I need exact measurements?
No, just use equal parts mashed potatoes and stuffing, then half that amount of turkey. Adjust to what you have.
- → Can I freeze these balls?
Yes, form the balls and freeze before cooking. Thaw in fridge overnight before baking or frying.
- → Why warm up the ingredients first?
Warm ingredients are easier to mix and form into balls. They hold together better too.
- → Can I fry them instead of baking?
Yes, coat with panko crumbs and fry in butter and oil until crispy, like a crab cake.
- → What if the mixture is too soft?
Chill the formed balls for a bit before cooking to help them hold their shape better.