Tuesday, August 25, 2015
Kirjolohipasta - Salmon pasta
Om nom nom.. would one of my Finnish friends say :), but she is not here..
The boys however were, including my husband, and for some reason I am considered the sole provider of cooked food in the house in 90% of the cases..
Tell me about teaching own and future husbands how a modern household functions.. the right way.. *Sigh*...
I had some salmon in the fridge for sushi, but last thing I felt like doing was sushi, especially that the boys like the nigiri sushi, hubby wants the sushi rolls (California roll being one of the favorites), one and I'm not very effective in making any of them, so just didn't feel like making any.
Sooo... What else to make?
The fact that I bought two 3 pound (1.35 kg khhmm) sour creams kinda pushed me to cook a version of the salmon cream pasta I ate loooong time ago while visiting Muumimaailma, or Moomin world. Nice times :). 2004, just turned 30, broken knee, visiting parents, Finnish summer in Naantaali with the bright see and islands. Yayy..
Ingredients (besides the Finnish summer)
penne pasta for 4
1.5 pound fresh salmon (from Costco, again), grilled
0.5 pound ~250 gr cream
80 ml milk, 1/3 cup
1 tsp mustard
pinch black pepper
1-2 tbsp oil
It has surely nothing to do with the original version as it was 11 years ago and I was lazy to look for a recipe, nor was it so thrilling as the one in Naantaali. But.. California is not a bad place to be as a compensation :), and the taste wasn't any worse than the original.
When I think if salmon three spices pop in my mind: black pepper, mustard and dill.
Not sure why I didn't want to try dill, but I immediately reached for the stone ground mustard that replaced the Dijon mustard's place in my heart. And fridge, for that matter :).
The best pasta to go with would be Costco's penne, however, this time I had a special one in my pantry: German tagliatelle egg pasta. what was so special? There wasn't anything else :D.
I used a table grill, sprinkled the salmon with little salt, wrapped it in foil, and grilled until cooked. The time will depend on how thick your fish is, but mine took about 15 minutes, turning half way.
So I went ahead and cooked 3/4 of the tagliatelle pasta bag (probably the whole bag if your family has a better appetite for pasta), al dente. I always add a tsp of oil when ready, to prevent them from sticking together.
Meanwhile mixed the sour cream with a pinch of salt, the tsp of mustard and lightened it up with the milk.
When the salmon was grilled, I sprinkled it lightly with the pinch pf coarsely ground black pepper.
Serve while the pasta is hot, and let the kids experiment with the proportions of pasta, salmon and dressing.
My older son LOVED the dressing, the youngest skipped the salmon altogether because he claimed he found some fishbone in it :(.
Pity, but he ate his pasta with spoonfuls of sour cream :), so he worked his way around.
Apologies for the boring pics but today I was kinda uninspired and tired in mids of planting my new veggie garden. Much more excited tho about my plants! Yay!!