These days, I get to cook dinner when Katie is down for her afternoon nap. I need to be quick, though, because lately she keeps waking up at the slightest noise. So most of the things I cook are those that can be done within 30 minutes or so. Aside from that, it’s a good break from the usual pork and beef dishes I make. Adobo is a great dish, but we need fish too! I’ve forgotten where I got this Salmon Pasta recipe, but it’s one of my go-to recipes when I’m pressed for time, but still want something filling. You can also use chicken breast instead of salmon.
You’ll need:
250-300 grams of pasta (I used fettuccine, this is enough for me and JP)-cook per package instructions. Keep the pasta water!
1 yellow onion,minced, plus 1 tsp minced garlic
a head of broccoli, cut into florets and blanched
2 tbsp butter, 4-5 tbsp cream (or more, if you like it really creamy)
500 grams of salmon
Let’s cook!
- Pan fry the salmon in butter or oil in medium heat. Half-cook it only, just enough to be able to chop into flakes. Set aside.
- Heat butter, sauté garlic and onion. Add salmon, cook for about 1-2 minutes.
- Add cream and pasta water. Simmer for about 3-5 minutes.
- Add cooked pasta and season with salt and pepper.
- Stir in broccoli florets.
You can also add cheese (parmesan or cheddar) for added flavor.
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Edit (Jan 2017): Katie likes this dish too! Broccoli is one of her favorite veggies, and she is fascinated with anything noodle-like. I would hold off in feeding this to younger babies (ie. less than 1 year), as the cream may cause tummy trouble, if you haven’t confirmed your baby has an allergy to dairy/cow’s milk.
