Salmon Pasta With Taleggio Recipe

The seafood pastabilities are endless. From spaghetti alle vongole to lobster ravioli, there are tons of recipes out there that prove this point.

But one item you don’t see too often with pasta is salmon, despite the fact that it’s just as adaptable as any other fish. Our team set out to prove that it’s a natural match. Their recipe pairs the fish with a Taleggio cheese sauce, matching the richness of the flesh with equally rich dairy. It also folds in some olives for a bit of sharpness and finishes with a bit of lime zest for additional aromatics.

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Salmon Pasta With Taleggio Cheese Sauce Recipe

What You’ll Need:
2 salmon fillets
1 wedge Taleggio cheese
Green or black olives
1 clove garlic
1 box cavatappi or other short pasta
Olive oil
1/4 c white wine
1 lime
A handful of chopped chives or dill
Salt and pepper

What To Do:
Remove skin from salmon fillets by placing them skin-side down on your work surface; then, run a sharp knife between skin and flesh to remove skin. Dice flesh into 3/4-inch cubes. Season with salt.

Trim the rind from a wedge of Taleggio; dice cheese into half-inch cubes. Slice a few olives. Smash the garlic clove with the back of your knife.

Bring a large pot of salted water to a boil and cook a package of pasta, reserving some of the cooking water before draining.

Meanwhile, place crushed garlic clove and a splash of olive oil in a large pan and heat over medium. Once hot, remove garlic and place cubed salmon in pan. Cook, undisturbed, for 2 minutes, then toss and cook 1 minute more. Pour in white wine and let reduce. Stir in 1/2 c pasta cooking water and Taleggio cubes, then simmer and continue stirring until an emulsified sauce forms.

Toss in the olives and cooked pasta, coating all over in sauce. Add more pasta water as needed to create a loose consistency. Season with salt and pepper.

Divide pasta between plates and garnish with lime zest and chopped chives or dill.

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