Modu Recipes

Striker Chef's Garlic Crumble Salmon Cream Pasta

A cream pasta that maximizes texture and freshness by topping tender salmon steak, cooked gently with residual heat, with a crispy, fragrant garlic lime crumble.

🙋 Recommended for

  • ⭐ Those who want to experience the diverse textures of tender fish steak and crispy breadcrumbs.
  • ⭐ Those who want to create a restaurant-quality visual and a refreshing, savory pasta for home parties or special occasions.

Ingredients needed 🛒1 servings

  • Salmon fillet, 1 piece
  • Pasta, 1 serving
  • Minced garlic, 1 tbsp
  • Breadcrumbs, 3-4 tbsp
  • Lime, 1
  • Butter, 2 tbsp
  • Green onion, 1/2 stalk
  • Whole garlic cloves, 3-4
  • Capers, 1 tbsp
  • Consommé cube, 1
  • Heavy cream, 150ml
  • Spinach, a handful
  • Salt and pepper, to taste
  • Dill, optional

Recipe 🍳

  1. Cut the salmon into bite-sized cubes, pat dry with paper towels, and season with salt.
  2. Melt butter in a pan. Grill one half of the lime until golden brown. In another part of the pan, sauté minced garlic and breadcrumbs together to create a fragrant and crispy garlic crumble. Set aside.
  3. Using the same pan, add olive oil and lightly sear the seasoned salmon cubes, focusing on the exterior. Remove the salmon when it's about 30% cooked through (still slightly translucent in the center) to finish cooking with residual heat.
  4. In the same pan, sauté crushed whole garlic cloves and sliced green onion to release their aroma. Add capers and chili flakes and sauté briefly.
  5. Add the pasta, water, and consommé cube to the pan. Cook over high heat until the pasta absorbs the rich broth and the liquid is reduced.
  6. Once the pasta is cooked, pour in the heavy cream and simmer until the sauce is reduced by half. Add fresh spinach, and season with salt and pepper to taste.
  7. Serve the pasta in a bowl. Grate fresh lime zest over the garlic crumble and sprinkle generously over the pasta.
  8. Top with the pre-grilled tender salmon steak and grilled lime. Garnish with fresh dill, if desired.
  1. Cut salmon into bite-sized pieces and season. Sauté minced garlic and breadcrumbs in butter to make crispy crumble.
  2. Lightly sear salmon on the outside and finish cooking with residual heat.
  3. Sauté garlic, green onion, and capers in a pan, then add pasta, water, and consommé cube and cook.
  4. Add heavy cream and reduce, add spinach, then top with crumble, salmon, and lime.

Cooking tips 💡

  • Salmon can become dry if overcooked. Remove from heat when the center is still slightly pink; residual heat will cook it through to a tender and moist finish.
  • Caution: Adding lime juice directly to the simmering sauce can cause the cream to curdle. Always squeeze lime juice just before serving.

Shop ingredients on Coupang(Ad)

SalmonPastaMinced garlicBreadcrumbsLimeButterGreen onionWhole garlic clovesCapersConsommé cubeHeavy creamSpinach
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