farfalle with salmon and creme fraiche
This recipe guides you in creating an elegant and flavorful pasta dish featuring al dente farfalle, pan-seared salmon, and a luxurious crème fraîche sauce. Enhanced with fresh garlic, onion, tomatoes, olives, capers, and basil, it offers a harmonious blend of textures and tastes, perfect for a sophisticated yet quick meal.
Equipment
- 1 Large Stockpot For cooking pasta
- 1 Non-stick Frying Pan For searing salmon
- 1 Chef's knife
- 1 Cutting Board
- 1 Large Skillet or Sauté Pan For preparing the sauce
Ingredients
Main
- * 1 5 cup whole grain pasta (around 300 g)
- * 250 g salmon filet
- * 300 g creme fraiche
- * 1 garlic clove
- * 2 small tomato
- * 1 fresh onion
- * 10 olive green or black whatever you prefer
- * 10 caper
- * 10 big basil leaf
- * 2 tbsp olive oil
- * salt and white pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the farfalle and cook according to package instructions until al dente. Drain, reserving approximately 1/2 cup of the pasta cooking water.
- While the pasta cooks, pat the salmon fillet dry with paper towels and season generously with salt and white pepper.
- Heat 1 tablespoon of olive oil in a non-stick frying pan over medium-high heat. Carefully place the salmon skin-side down and sear for 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes, or until the salmon is cooked through and flakes easily. Remove from the pan and set aside.
- Finely mince the garlic clove and the fresh onion. Roughly chop the small tomatoes, olives, and capers.
- In a large skillet or sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and fresh onion, sautéing for 2-3 minutes until softened and fragrant.
- Stir in the chopped tomatoes, olives, and capers. Continue to cook for another 2-3 minutes, allowing the flavors to meld.
- Reduce the heat to low. Stir in the crème fraîche. Gently warm the sauce, being careful not to bring it to a vigorous boil. If the sauce appears too thick, add a splash of the reserved pasta water to achieve your desired consistency.
- Flake the cooked salmon into large chunks and gently fold them into the crème fraîche sauce in the skillet.
- Add the drained farfalle to the skillet with the sauce and salmon. Toss gently to combine all ingredients thoroughly, ensuring the pasta is well coated.
- Tear or coarsely chop the fresh basil leaves and stir them into the pasta. Taste and adjust seasoning with additional salt and white pepper as needed. Serve immediately.
Notes
For the salmon, aim for a delicate sear; avoid overcooking to maintain its moist flakiness. Pat the fish thoroughly dry before searing to achieve a crisp skin, cooking skin-side down first. When adding crème fraîche, ensure the heat is low to prevent it from splitting or curdling; gently warm it, do not boil vigorously. Reserve some pasta water to adjust the sauce consistency as needed. Incorporate fresh basil at the very end to preserve its vibrant color and delicate aroma. A squeeze of fresh lemon juice or a pinch of lemon zest can elevate the dish's brightness.