Creamy Lemon Vodka Sockeye Salmon Pasta with Arugula
Sockeye salmon pasta with peppery arugula and a tangy lemon vodka sauce. A delicious and comforting meal that is super quick to prepare.
Ingredients
Pasta:
- 1 pound pasta - spaghetti linguine, penne, rigatoni etc. (453 grams)
- Salt
For the Salmon:
- 1 tablespoon oil
- 1 ½ lb sockeye salmon
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Sauce:
- 4 tablespoons unsalted butter
- 5 garlic cloves thinly sliced
- 1 ½ cup heavy cream 360 ml
- 1 ½ cup half n half 300ml
- 3 tablespoons vodka not flavored
- ¼ cup meyer lemon juice 60 ml
- 1 tablespoon lemon zest
- 1 teaspoon Kosher salt
- ½ teaspoons black pepper
- ¼-1/2 teaspoon red pepper flakes
- 1 cup arugula or more if you like
Garnish:
- ½ cup shredded parmesan
- additional red pepper flakes
- Lemon wedges
Instructions
- Cook pasta according to package directions in a large pot of salted water until al-dente, strain reserving one and a half cups (or more - see notes) of the cooking water. The time for this will depend on the kind of pasta/noodles you use.
- While the pasta is cooking, heat a cast iron pan, or other large sauté pan. Cut the salmon into 3-4 pieces to fit into your pan. Season with salt and pepper. Cook skin side up for 2 minutes, carefully turn over and cook another 3-4 minutes until just cooked and the skin can be easily removed. Set salmon aside and keep warm.
- In a large sauté pan heat the butter and add the sliced garlic. Cook for 2 minutes, while stirring constantly. Add in the cream, half and half, vodka, lemon juice and zest. Bring to a simmer. Add in pasta water and cook until thickened slightly, about 4-5 minutes. Season with salt, pepper and red pepper flakes. Add in the cooked pasta and stir until pasta is coated well with sauce. Gently stir in the arugula. Cut the salmon into 2 inch sized pieces and gently stir into the pasta.
- Divide into 4-6 servings. Top with parmesan, more red pepper flakes if desired and serve with a lemon wedge.
Notes
This works great with not only salmon, but shrimp and chicken as well. You could also use canned salmon if you don’t have fresh or frozen. Just drain well and flake into the pasta and sauce towards the end of cooking to heat.
If you don’t like or have arugula you can replace with basil.
I like this dish on the slightly less saucy side, but if you want a dish with a thinner sauce reserve up to two and a half cups of the pasta water after it is done cooking and add in a little at a time until you reach the consistency that you like. Taste and season as you go so you don't end up with a less flavorful sauce. I tend to add a little more salt, red pepper flakes and lemon juice when I make it saucier.