Polish Pasta with Salmon or makaron z łososiem was dinner last night, inspired by my favorite dish at the Dubliner. A delicious, if not low-fat, meal.
My dining companion went looking for seconds, but sadly, we’d eaten it all. The Dubliner makes this with cherry tomatoes. If you have larger tomatoes, you could dice one instead.
I have made this using 100 grams of smoked salmon, pulling the thin slices into little pieces; it would be great with grilled salmon too. That’s what I’m using in this case.
This recipe is very Polish to me, but some would not describe it as traditional. Salmon has long been popular in Poland. Łosos was one of the first Polish food words that I learned. Poland is one of the largest importers of salmon in the world, much of it coming from Sweden.
This is the kind of recipe you might find in any restaurant in Poland or one you might be served in a friend’s home. There are many variations, one version might add sun-dried tomatoes or peas. Rather than pasta, the salmon can be served en croute, wrapped with veggies in a flaky pastry. This is what my dear friend Liliana served when I visited her home.
It’s a delicous, satisfying meal. It’s relatively simple, but it feels special. Prepare it for guests, or save the recipe for a Lenten supper.
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As written, this only serves two. It’s a great way to stretch a leftover piece of salmon for a second meal. You can scale up the recipe by clicking on the 2x or 3x in the ingredient section to prepare it for a larger group. Give it a try; this is one of my favorites!
Salmon and pasta in a cream sauce dressed up with tomatoes and dill
- 4 to 5 ounces of pasta, cooked according to package directions
- 1 tablespoon butter
- 1 shallot, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 – 1 cup cooked salmon, diced
- 1 large tomato diced or 1 cup cherry tomatoes, halved
- 1/4 cup finely snipped fresh dill
- salt and pepper, to taste
- While the pasta is cooking, saute the shallot and garlic over medium heat until the shallot is translucent, being careful not to burn the garlic.
- Add the drained pasta, cream, and cheese to the frying pan, heat stirring constantly until the cream has reduced and thickened, and the cheese has melted.
- Add the salmon, tomato, and dill, season with salt and pepper; serve immediately.
Keywords: salmon with pasta
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.