A complete and balanced dish… just excellent! This one is quick enough to be made on a weekday evening, and fancy enough to be served on a special occasion.
Ingredients for 2 persons
- 120 g of raw pasta (do not use quick-cooking pasta)
- 250 g of fresh salmon fillet (with skin)
- 500 g of fresh green asparagus
- 100 g of fresh mushrooms
- 1 teaspoon of olive oil
- 200 ml of liquid cooking cream
In a frying pan, heat the olive oil and brown the salmon fillet for 3-5 minutes on each side so that it is lightly grilled.
When the salmon fillet is well grilled, stop cooking, even if the salmon is not fully cooked.
Place the salmon on a plate and let stand. Do not immediately wash the pan, it will be used again in step 5.
After a few minutes of rest, cut the salmon fillet into pieces using a fork. Set aside.
Heat a large pan of water. Salt. Boil.
Step 3: vegetables preparation while the pasta cooking water is heating up
Mushrooms: rub under water, then slice them.
– Break the ends where they bend naturally.
– Peel, being careful not to damage the head of the asparagus
– Cut into pieces the size of the asparagus head.
Add pasta to boiling water – refer to package directions for cooking time.
5 minutes before the pasta is finished cooking, add the asparagus pieces to the boiling pasta.
At the end of cooking, remove from heat. Pour the pasta and asparagus into a strainer.
In the pan used for cooking the salmon (step 1), put the sliced mushrooms. Fry the mushrooms on high heat for 2 minutes, then add the pieces of salmon. Continue cooking until the salmon is fully cooked.
Reduce the heat (3/10), add the cream, then continue cooking for 2 minutes, stirring continuously. Be careful not to boil the cream.
At the end, add the pasta and asparagus. Mix and adjust the salt seasoning.
Continue cooking for about 2-3 minutes so that all the ingredients are heated evenly.
Serve on individual plates.