![]() Capers (not pictured) : The capers aren’t pictured here as I’ll admit I forgot to add them to the dish on the day of shooting the photos and ended up adding them on top while eating.Lemon juice: Use freshly squeezed lemon juice to brighten up the flavors at the end.You can also use baby kale instead if you like. Baby Spinach: To add some much-needed greens and cut through the flavors in the robust sauce.Adjust the heat elements to taste depending on your preference. Spices & Seasonings: Just some kosher salt, freshly cracked black pepper, crushed red pepper chili flakes, and ground cayenne.Low Sodium Light Soy Sauce: Another Asian umami powerhouse! Use a gluten-free soy sauce if needed.Don’t be afraid to use it if it’s your first time, even if you’re not a fan of anchovies in other things like pizza. Once it dissolves into the sauce and combines with the other ingredients, it does not taste pungent or fishy. It’s made with anchovies, salt and olive oil usually, and adds a savory umami note to pasta dishes, stews and soups, and even salad dressings. Anchovy Paste: This comes in squeezable tubes, and can either be found in the canned seafood section or where they keep the tomato paste tubes in large supermarkets.Its acidity and brightness brings out the best flavors in seafood, and I highly recommend it! But any type of dry crisp white wine like unoaked chardonnay or pinot grigio will work. Dry White Wine: I used a sauvignon blanc.In a pinch, you can substitute with lemon zest if unavailable. You can find it in Thai grocery stores and some Asian supermarkets. Kaffir Lime Leaves: This fragrant Thai herb adds a citrusy note and a sweet-ish aroma to this pasta dish.But feel free to adjust the quantity you use (or omit them if you’re not big on spicy food) based on your heat level preference. Chilies: I used a couple of Bird’s Eye red chilies for a kick of heat.You can also use gluten-free or whole-grain pasta if needed/preferred. If you only have short-cut pasta shapes on hand, you can use it for this dish. will be perfect for the sauce to cling on to. But any noodle-type of pasta such as spaghetti, linguini, capellini, etc. Pasta: I used bucatini, which is a long noodle-type of pasta with a hole in the middle so that the sauce can seep in.You can peel off and discard the skin after pan-frying the fillets. I recommend cooking the salmon with the skin still attached as it prevents the flesh from drying out. Salmon Fillets: I used boneless, skin-on fillets.Get ready for this Salmon Pasta with Anchovy-Garlic Sauce to rock your world! Ingredients Capers and fresh lemon juice brightens up everything at the end!.Fresh parsley and baby spinach add herby and mellow notes to cut through the rich and savory flavors.Anchovy paste adds a deep, savory umami flavor without making this pasta dish fishy or pungent.Unsalted butter, olive oil, white wine, and pasta water come together to create a light, yet delectable thin sauce that clings perfectly to the pasta and seeps into the hole in the full-bodied bucatini.Flaked pan-fried salmon fillets make this light-on-the-palate pasta a satisfying and filling meal.It’s quick and easy to make on any given weeknight, but is elegant enough for dinner parties and date night in.We have perfectly pan-fried flaked salmon fillets, robust bucatini pasta, plenty of garlic, a few chilies, fragrant finely minced kaffir lime leaves (or you can use lemon zest) and crushed red pepper in a spectacular light-on-the-palate but rich flavored buttery white wine sauce! Hello lovvver!! □ Why This Recipe Works ![]() There’s plenty of other wonderful things happening in this easy weeknight pasta that’s made with mostly everyday pantry ingredients. It simply adds a subtle savory umami flavor and mellow sweetness that you didn’t know your pasta dish needed. You guys, this pasta dish is EXPLODING with savory umami notes! We have anchovy paste, soy sauce, and freshly grated Parmigiano Reggiano cheese bringing their umami game to this wonderful weeknight pasta dish.Ĭontrary to what one might think, the anchovy paste is not in-your-face pungent in the garlicky butter and olive oil-based sauce. That’s exactly what I did, and I am now completely smitten and 100% in love with this Salmon Pasta with Anchovy-Garlic Sauce! □ I mean, many people (including my previous self) would be averse to eating anything with anchovies.īut I have to say, don’t knock it till you try it. I debated long and hard on whether to include ‘anchovy’ in the title of this pasta dish.
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