Pasta with Salmon and Cherry Tomatoes

I discovered recently that salmon goes really well with pasta and this is another great example. I was impressed with the author’s cutting technique for the cherry tomatoes, but I lamented that any knife in my kitchen would turn that technique into a ruinous affair. I asked him for some insight, and his response is copied below:

“Make sure to get a knife from high quality steel, which should be at least 50 dollars or Euros for a 20 cm (8″) chef knife. You can choose between Japanese steel (will stay sharp longer but difficult to sharpen), French steel (easy to sharpen but you will need to do it often) or German (something in between — I own German knives myself). Also, try how the knife feels before buying because that is a personal thing. Hope this helps.”

Thank you, Stefan!

Stefan's Gourmet Blog

It doesn’t have to take a lot of time or effort to cook a delicious meal. This quick pasta dish was inspired by Simona’s insalata di pasta, salmone e pomodori. Her version was made with canned salmon and uncooked tomatoes and served lukewarm by mixing the cooked pasta with the cold sauce. That would certainly lovely too, but since our summer is a bit chilly I decided to cook the sauce. I used fresh salmon and cooked it sous-vide, but that is entirely optional. Sous-vide does make it easier to cook the salmon just right. Here’s what I did…


For 2 servings

300 grams (.66 lb) fresh salmon without skin

150 grams (.33 lb) short pasta such as penne or ziti

400 grams (.9 lb) cherry tomatoes

2 Tbsp sliced basil, about 12 leaves

2 Tbsp extra virgin olive oil

1 clove garlic

zest and juice of 1/2…

View original post 505 more words

5 thoughts on “Pasta with Salmon and Cherry Tomatoes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s