Creamy salmon spirals

Published on October 15, 2020 | In Australasian International By safcol |

- Prep Time
- 10 Minutes
- Cook Time
- 15 Minutes
- Yield
- 4
- 4
- Difficulty Level

Creamy salmon spirals

Our creamy salmon spirals are a pantry-ready dish, yes, chances are you’ll have all the ingredients already in your pantry. This means it can be your go-to salmon and pasta dish anytime. It’s full of protein and so simple to make, as well as tasty! There’s a good chance it will become a family favourite. The salmon brings its distinct, slightly sweet, and delicate taste to the dish. When combined with the creamy filling, which often consists of ingredients like cream cheese, herbs, and spices, it creates a delectable balance of flavors. Watch Justine show you how easy it is to make.

Creamy Salmon Spirals

Tip: Add the salmon at the last minute so it retains its chunky appearance and texture.

Salmon is known for its high omega-3 fatty acid content, which is beneficial for heart health and brain function. It is also a good source of protein and various vitamins and minerals. By incorporating salmon into the creamy spirals, you’re adding a nutritious element to the dish.

The best thing about creamy salmon spirals is the delightful combination of flavors, the textural contrast, their versatility, eye-catching presentation, ease of preparation, and the health benefits they offer. Whether you’re a seafood lover or want to serve an impressive appetizer, creamy salmon spirals are sure to satisfy your taste buds and impress your guests.

Recipe Views: 10,916

If you like salmon, be sure to check out our salmon recipes page for more inspiration!

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Ingredients

500g spirals, rigatoni or short pasta of your choice
2 tbsp extra virgin olive oil
2 cloves of garlic, chopped
2 tbsp tomato paste
300ml tomato puree
30ml vodka
100ml pouring cream
3 x 95g can Safcol Salmon in Springwater, drained
½ lemon, zested
2 sprigs of basil, leaves picked
Parmesan cheese to serve

Instructions

Bring a large pot of salted water to the boil.
Heat oil in a large pan over medium heat. Add the garlic and cook for 1-2 minute or until it just turns golden then add the tomato paste and cook off for a further minute until it becomes deep red in colour.
Add the vodka and cook for a further minute to allow the alcohol to evaporate and then add the puree.
Bring to the boil and then turn down to a simmer and cook for 5-8 minutes until very thick and rich.
Cook the pasta until just al dente. Reserve ½ cup of the starchy cooking liquid from the drained pasta.
Add the cream to the tomato sauce and simmer until thickened.
Add the drained pasta to the sauce and the starchy liquid, and toss until the sauce coats the pasta. Then add the salmon, followed by the lemon and basil.
Remove from heat and add Parmesan before serving.