Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, farfalle with salmon in creamy vodka sauce. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Is there anything better than a plate of pasta with smoked salmon and vodka sauce? A rich and creamy sauce that will complement your favorite pasta. Easy to double or triple if you need more than Served it over farfalle with sauteed asparagus spears on the side.
Farfalle with Salmon in Creamy Vodka Sauce is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Farfalle with Salmon in Creamy Vodka Sauce is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have farfalle with salmon in creamy vodka sauce using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Farfalle with Salmon in Creamy Vodka Sauce:
- Get 1 pound farfalle pasta
- Take 2 tablespoons unsalted butter
- Prepare 1 small shallot, minced
- Prepare 1/2 cup vodka
- Prepare 2 1/4 cups heavy cream
- Get 4 ounces thinly sliced salmon (no skin) or smoked salmon, cut into thin strips
- Make ready Salt and freshly ground pepper (use less salt if using smoked salmon)
- Prepare 3 large egg yolks
- Prepare 2 tablespoons minced chives
Coat a baking sheet with cooking spray. Toss pasta and peas with sauce and salmon; drizzle with juice. Let cool; cut salmon into bite-size pieces. Recipe Pairing Guides » Seafood Recipes » Salmon » Creamy Farfalle with Salmon and Peas.
Instructions to make Farfalle with Salmon in Creamy Vodka Sauce:
- In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente.
- Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often until reduced by half, about 4 minutes. Stir in the salmon, season with salt and pepper and remove from heat. In a small bowl, beat the egg yolks with the remaining 1/4 cup of heavy cream.
- Drain the farfalle. Add it to skillet and stir well. Add the egg-yolk mixture and stir over low heat until warm and sauce is creamy, about 30 seconds. Serve with chives on top.
Coat a baking sheet with cooking spray. Set salmon aside in a bowl and cover with aluminum foil. Heat the remaining olive oil in the same pan and fry tomatoes. Alaskan Salmon is often seen as the best, but it depends on the season as to what is available. I talk more about the differences between wild and farm-raised salmon in this pan-seared salmon recipe Leftover salmon from another meal is great to use in this pasta.
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