smoked salmon with pasta with white wine smoked salmon pasta

Eh, let me tell you, if you are looking for something that tastes like a five-star hotel meal but only takes fifteen minutes to make, you have come to the right place! We all know that life can get super busy, and sometimes after a long day of work, the last thing you want to do is stand in front of a hot stove for hours. That is why I love pasta so much. It is the ultimate "lazy person" food that still feels so fancy. And when you add smoked salmon? Wah, the flavor just goes to another level immediately! It’s so "atas" (high class) but actually very friendly for your wallet if you know where to shop. My family always cleans their plates whenever I make these recipes. No leftovers at all, I promise you! Whether you like it super creamy or with a bit of a tangy tomato kick, these two styles will definitely satisfy your cravings. Let's get cooking, okay?

Simply Delicious Classic Smoked Salmon Pasta

Aiyoh, this first version is a total classic. If you love that rich, velvety white sauce that coats every single strand of noodle, then this one is for you. It’s perfect for a romantic date night at home or even just a Tuesday night when you want to treat yourself. The secret is to use a bit of the pasta water to make the sauce extra smooth. Don't throw that water away, it's like liquid gold! The lemon juice cuts through the richness of the cream so it doesn't feel too "jelak" (cloying), and the fresh dill adds such a lovely fragrance. Your kitchen will smell like a professional Italian bistro, I'm telling you!

Ingredients

• 300g Pasta (Linguine or Fettuccine works best)
• 200g Smoked Salmon, torn into bite-sized pieces
• 1 cup Heavy Cream
• 2 cloves Garlic, minced finely
• 1 tablespoon Butter
• Juice of half a Lemon
• 2 tablespoons Fresh Dill, chopped
• Salt and Black Pepper to taste
• Grated Parmesan cheese (optional, but highly recommended!)

Instructions

1. First, boil a big pot of water with plenty of salt. Cook your pasta until it is "al dente"—that means it still has a little bit of a bite, don't overcook it until it's mushy!
2. While the pasta is boiling, melt the butter in a large pan over medium heat. Add the minced garlic and sauté until it smells so good, but be careful not to burn it.
3. Pour in the heavy cream and let it simmer gently for about 3 to 5 minutes until it starts to thicken up a bit.
4. Turn the heat down to low. Add the lemon juice and half of the fresh dill. Season with a little bit of pepper. Go easy on the salt because the smoked salmon is already quite salty!
5. Drain the pasta (remember to save half a cup of that pasta water!) and toss it straight into the creamy sauce. If it looks too thick, add a splash of the pasta water.
6. Finally, fold in the smoked salmon pieces. You don't want to "cook" the salmon too much, just let the heat of the pasta warm it through.
7. Serve it hot with the rest of the dill and a big sprinkle of Parmesan. So shiok!

Smoked Salmon Pasta With Creamy Tomato Sauce

Now, if you want something with a bit more "umami" and a beautiful pink color, you have to try this tomato-based version. Some people find pure cream sauces a bit too heavy, so adding a bit of tomato paste or sauce really balances everything out. It gives it a nice tang that goes so well with the smoky flavor of the fish. I like to add a pinch of chili flakes to this one because we Asians love a little bit of heat, right? It’s not too spicy, just enough to wake up your taste buds. This is the kind of dish that makes your neighbors knock on your door to ask what you are cooking!

Ingredients

• 300g Spaghetti
• 150g Smoked Salmon, sliced
• 1/2 cup Tomato Puree or Marinara sauce
• 1/2 cup Cooking Cream
• 1 small Onion, finely diced
• 1 teaspoon Chili flakes (add more if you're brave!)
• 1 tablespoon Olive Oil
• Fresh Parsley for garnishing
• Salt and Pepper to taste

Instructions

1. Start by cooking your spaghetti in salted boiling water according to the package instructions.
2. In a separate frying pan, heat up the olive oil and fry the diced onions until they are soft and translucent.
3. Add the tomato puree and the chili flakes. Let it bubble for a few minutes so the flavors can really develop.
4. Stir in the cooking cream. Watch how the sauce turns into a beautiful, silky pink color—so pretty! Let it simmer on low heat for about 2 minutes.
5. When the pasta is ready, transfer it into the pan with the pink sauce. Toss it well so every strand is covered.
6. Add the smoked salmon and gently mix it in. Again, we just want to warm the salmon, not cook it until it becomes tough.
7. Taste it first before adding salt, as the salmon and tomato sauce might already have enough seasoning.
8. Top with fresh parsley and serve immediately while it is piping hot. This one is a guaranteed crowd-pleaser for sure!

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