Succulent Wild Alaskan Salmon Pasta With Goat's Cheese
15 Min Serves 4
Salmon pasta recipes are very popular right now and this slick and simple dish should also prove to be a big favourite. You can use either our Wild Red or Pink Salmon because both are ideal, and the soft succulence of the fish blends perfectly with the pasta shells, sage, garlic and goats cheese. There are lots of subtle flavours going on here and they all add up to a healthy, wholesome and completely delicious light meal or supper. If you’re looking for a salmon and pasta recipe that’s easy to prepare, but tastes fantastic, this is the one to go for.
- 1 can John West Wild Red or Pink Salmon (213g)
- 400g (14oz) pasta shells
- 4 tbs olive oil
- 1 garlic clove, crushed
- 50g (2oz) pine nuts
- 8-10 sage leaves, torn into pieces
- 200g (7oz) goat’s cheese, broken into pieces
- Salt and freshly ground black pepper
Pink Salmon 213G
Caught in the cold clear waters off Alaska and Canada, our wild pink salmon is protein-packed and flavour-filled. It's also a natrual source of omega-3 and incredibly versatile, perfect for elevating everything from a salad topping to salmon fishcakes.
To prepare our Salmon Pasta with Goat’s Cheese Recipe cook the pasta in a large saucepan of lightly salted boiling water for 8 to 10 minutes, or according to pack instructions, until tender.
Meanwhile, heat the olive oil in a frying pan and gently fry the garlic and pine nuts until lightly browned for about 1 or 2 minutes. Remove from the heat and add the torn sage leaves.
Next, break the John West Salmon into small pieces. Drain the cooked pasta and return it to the saucepan, adding the salmon, olive oil, garlic, pine nuts and sage.
Season with salt and freshly ground black pepper to taste. Add the goat’s cheese, and then stir the ingredients together gently.
Share the pasta between four warm plates or bowls. Serve at once.
For more information on all our Salmon Recipes please click here.
Courtesy of the Alaska Seafood Marketing Institute.
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