Salmon Pasta Supreme
Leave the salmon in generous flakes so it doesn't disappear among the noodles. The sour cream sauce is silky and gently warmed by nutmeg, with browned mushrooms giving it savory depth.
Recipe link
Prep time10 min
Cook time20 min
Total time30 min
- Course
- Pastas
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 520
Ingredients
- 8 oz spinach noodles or egg noodles
- 2 tablespoons butter
- ½ cup mushrooms — sliced ¼ inch thick
- 1 cup salmon — cooked, flaked into large pieces
- ½ cup Parmesan — finely grated
- ½ teaspoon nutmeg — ground
- 1 cup sour cream — full-fat
Garnish
- paprika — ground
Optional Additions
- 1 tablespoon parsley (optional) — chopped, for serving
- lemon wedges (optional) — for serving
- 2 tablespoons dry white wine (optional) — add after the mushrooms brown and simmer until almost evaporated before adding the salmon
- extra Parmesan (optional) — finely grated, for serving
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Cook spinach noodles or egg noodles according to package directions until just tender but not soft. Before draining, reserve 1 cup of the cooking water. Drain the noodles in a colander and keep warm.8 oz spinach noodles or egg noodles
- Brown the Mushrooms and Warm the Salmon: In a large skillet or saucepan, melt butter over medium heat. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes, until they release their moisture and begin to brown around the edges. Reduce heat to low. Add salmon and nutmeg and cook gently for 2 to 3 minutes, turning the salmon carefully, until hot throughout.2 tbsp butter, ½ cup mushrooms, 1 cup salmon, ½ tsp nutmeg
- Combine the Pasta: Add the cooked noodles and ¼ cup of the reserved pasta water to the skillet. Toss gently over low heat for 1 minute. Sprinkle in Parmesan gradually and continue tossing for 1 to 2 minutes, until the cheese melts and the sauce lightly coats the noodles with no dry clumps or liquid pooling in the skillet. Add more reserved pasta water, 1 tablespoon at a time, only as needed.8 oz spinach noodles or egg noodles, ½ cup Parmesan
- Finish with Sour Cream: Remove the skillet from the heat. Fold in sour cream until the sauce is smooth and evenly distributed. If necessary, return the skillet to the lowest heat for 30 to 60 seconds, stirring constantly, just until warmed through. Do not simmer or boil.1 cup sour cream
- Serve: Transfer to serving bowls, sprinkle lightly with paprika, and serve immediately.paprika
Notes
- Sour Cream: Full-fat sour cream gives the smoothest sauce. Remove the skillet from the heat before folding it in, and do not let the finished sauce simmer or boil.
- Salmon: Leftover baked salmon works beautifully and adds more flavor than canned salmon. Keep the flakes fairly large and turn them gently so they remain visible in the noodles. Use properly refrigerated cooked salmon. If cooking salmon specifically for this recipe, cook it to 145°F; if reheating chilled leftover salmon in the dish, heat it to 165°F.
- Mushrooms: White button or cremini mushrooms both work. Cook them until their released liquid has evaporated and their edges begin to brown before adding the salmon.
- Nutmeg: The nutmeg gives the sauce its distinctive warmth. Measure it carefully because its flavor becomes stronger quickly.
- Parmesan: Finely grate Parmesan from a block so it melts more smoothly. Add it gradually while tossing rather than dropping it into the skillet all at once.
- Pasta Water: Reserve 1 cup before draining the noodles. Begin with ¼ cup and add more only by the tablespoon until the sauce is silky enough to coat the noodles.
- Make Ahead: The salmon may be cooked and flaked, the mushrooms sliced, and the Parmesan grated ahead. Assemble the pasta and sauce immediately before serving.
- Storage and Reheating: Refrigerate leftovers within 2 hours in a shallow airtight container and use within 3 to 4 days. Reheat gently over low heat with a splash of water, stirring often, until the center reaches 165°F. Freezing is not recommended because the sour cream sauce may separate.
- Serving Suggestions: Serve with Caesar Salad and Cheesy French Bread.
- Optional Additions
- 1 tablespoon parsley (chopped, for serving)
- lemon wedges (for serving)
- 2 tablespoons dry white wine (add after the mushrooms brown and simmer until almost evaporated before adding the salmon)
- extra Parmesan (finely grated, for serving)
Nutrition (Approximate Per Serving)
Yield
4 servings — Serving size: About 1½ cups
- Calories
- 520
- Carbohydrates
- 45.5 g
- Protein
- 21 g
- Fat
- 28 g
- Saturated Fat
- 13 g
- Cholesterol
- 130 mg
- Sodium
- 280 mg
- Fiber
- 2 g
- Total Sugars
- 3 g
Equipment
- Large pot
- Large skillet or saucepan
- Colander
- Measuring cups and spoons
- Fine grater
- Wooden spoon or tongs
- Instant-read thermometer