• Carolyn

Pasta with salmon, leek and asparagus

Here's another delicious recipe from Pedro's kitchen - a variation of the quick pasta recipe in my book, An Argentine in my Kitchen.


1/2 small red onion, finely chopped

3 cloves garlic, chopped but not too finely

1 medium sized leek, finely sliced. Use the white part of the leek and as much as you want of the green part

200-250 gm salmon fillet

4 asparagus spears. If you don't have - or don't like - asparagus, you can add another leek in place of the asparagus.

200 gm your favourite long dry pasta

5 young sprigs fresh rosemary

4tbsp olive oil

1 tsp capers

100 ml pouring cream, or any other cream you have

Salt and pepper

Freshly chopped parsley


Put the pasta water on to boil.

Ensure the salmon fillet has no bones, take off the skin and any dark flesh, chop into 2 cm cubes, and set aside.

Cut off the woody end of the asparagus spears and discard them, then cut the spears in half. Then cut the end with the tip into 3 equal sections. Take the other end of the spear and use a mandolin or potato peeler to slice it finely lengthwise, forming thin strips.

By now the water should be boiling, so add the pasta. 8-10 minutes will be sufficient to prepare the sauce. Add 2 rosemary sprigs to the pasta water to add flavour to the pasta.

In a large, heavy-bottomed frypan, heat up the oil, add the onion, garlic and leek, and sautée for 3-4 minutes. The leeks will start to become transparent.

Add the asparagus, capers, salmon and the remaining rosemary sprigs.

Stir until the salmon and asparagus are cooked - about 2 minutes.

Add the cream and 1 or more ladle spoons of pasta water.

The pasta should now be ready. Drain it, add it to the sauce, stir, and season to taste.

Serve and sprinkle with parsley.

Serves 2

As they say in Argentina, Buen provecho, or 'Bon appétit!'


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