Across Italy · No.29 / 103
Salmon Cream Pasta
Salmon Cream Pasta
A homestyle cream spaghetti wrapping fresh salmon, onion and spinach in a milk sauce thickened lightly by flour on the fish.
Log a cooked day
This log is stored only in this browser. Choosing a dish does not log it.
Cook this pasta on video
Watch the creators’ original videos for the method and finish.
FabioSalmon cream pasta with a Japanese twistWatch on YouTube ↗
Chef Ropia (Akifumi Kobayashi)A chef’s take on salmon cream pastaWatch on YouTube ↗
Meet the dish
A contemporary variation documented in Japanese-language recipe material; no specific regional origin has been verified
Keep distinct pieces of salmon and move their savoriness into a light milk-based cream sauce.
Pasta shapes to use
- Spaghetti
Key ingredients
- Fresh salmon
- Spinach
- Onion
- Milk
- Flour
- Olive oil
Follow the cooking scenes
-
Step 1: Coat the salmon
Remove the bones, cut the salmon into pieces, season, and dust lightly with flour to protect the surface and thicken the sauce.
-
Step 2: Cook onion and salmon
Soften the onion, add the salmon, and color its surface while keeping the pieces intact.
-
Step 3: Make the milk sauce
Braise briefly with sake, water and bay leaf, then add milk. Keep the simmer gentle and smooth out the light thickening.
-
Step 4: Add spinach and pasta
Add spinach to the pasta pot shortly before draining, then transfer both to the sauce and fold together once.
What to watch for
- Use only a thin veil of flour on the salmon.
- Keep the milk below a hard boil to prevent splitting and tough fish.
What sets it apart
This version uses plump fresh salmon as a substantial ingredient rather than smoked salmon as an aromatic accent.