Pasta with Salmon & Creamy Blue Cheese Sauce | recipe on MarlaMeridith.com
Isn't there some rule somewhere that seafood should not be pared with cheese?
I tend to disagree. Try this salmon with blue cheese sauce and you will too.
Yields1 ServingPrep Time5 minsCook Time15 minsTotal Time20 mins
8 ounces (227 g) Linguine, cooked
1 pound King Salmon (or your favorite Salmon)
Garlic Salt
Smoked Paprika
Black Pepper
handful chopped Cilantro or Italian Parsley
2/3 cup (145 g) Sour Cream
2/3 cup (75 g) Blue Cheese Crumbles + extra for topping
1
Cook pasta according to package directions. Add a splash of olive oil to a large frying pan. Season salmon with some garlic salt, smoked paprika & pepper. Pan sear salmon over medium high heat until cooked about 80%, about 6-8 minutes flipping one time (it should be really pink in the center.) Remove salmon from the pan, take the skin off and roughly chop or flake the fish with a fork.
2
Heat the same pan over medium heat add the sour cream & blue cheese. Cook for a few minutes until creamy, stirring a few times with a silicone spatula. Gently fold in the chopped salmon to make the sauce. Add the pasta to the pan. Season to taste and serve with chopped cilantro or parsley.
Notes
3
I used a spinach/chive pasta that went really well with this sauce. Feel free to experiment with your favorite pasta.
2/3 cup (75 g) Blue Cheese Crumbles + extra for topping
Directions
1
Cook pasta according to package directions. Add a splash of olive oil to a large frying pan. Season salmon with some garlic salt, smoked paprika & pepper. Pan sear salmon over medium high heat until cooked about 80%, about 6-8 minutes flipping one time (it should be really pink in the center.) Remove salmon from the pan, take the skin off and roughly chop or flake the fish with a fork.
2
Heat the same pan over medium heat add the sour cream & blue cheese. Cook for a few minutes until creamy, stirring a few times with a silicone spatula. Gently fold in the chopped salmon to make the sauce. Add the pasta to the pan. Season to taste and serve with chopped cilantro or parsley.
Notes
3
I used a spinach/chive pasta that went really well with this sauce. Feel free to experiment with your favorite pasta.
AuthorMarla Meridith