In case you don’t live in Southcentral Alaska, it’s sockeye salmon season. If you do live in Southcentral Alaska then you, your brother, your coworker and your landlord’s cousin have a freezer full of salmon. My husband came home with 36 gorgeous fish and after 4 hours of processing we now have to come up with ways of eating this healthy, delicious animal.
Last night we grilled up simple salmon steaks with just butter and lemon pepper, but tonight I wanted something fancy. No, I just wanted pasta.
This turned out amazingly. Here’s how to make it. Please keep in mind that I eyeball everything so these measurements are approximate.
1 small salmon fillet
1 clove of garlic, minced
2 oz. cream cheese
1/4 cup cream
1/4 cup milk
1/4 teaspoon freshly grated nutmeg
1/2 cup freshly grated parmesan or pecorino romano
1/2 cup frozen peas
1/2 lb. pasta of your choice
fresh baby arugula
salt and pepper
Preheat your oven to 400 degrees. Place salmon fillet, skin side down, in a baking dish. Spread butter all over your fillet. Salt and pepper to taste.
In the meantime, bring a large pot of salted water to a boil.
Bake your salmon for about 20 minutes. Keep an eye on it. When you see white “sweat” coming out of the edges of the filet, it’s done. Remove from oven and set aside.
Cook your pasta al dente.
Meanwhile, heat a tablespoon of butter in a medium saute pan over medium heat. Add the garlic and cook till fragrant, about one minute. Add the cream, cream cheese, and milk. Stir until cream cheese is melted. Add the nutmeg and cheese and pepper to taste. Turn down heat as soon as sauce thickens.
When pasta is almost done, add the peas to the sauce. Drain the pasta and add it to the saute pan. Mix till pasta is thoroughly coated in the sauce.
With a fork, flake the salmon into bite-sized pieces.
Line each serving plate with baby arugula leaves. Add the pasta and top with a serving of salmon.