No tuna today. We ate it yesterday in a nice pasta – and probably the day before, honestly –but today, we don't feel like having yet another encore of the same dish. What’s the best way to satiate that simple desire for seafood and freshness at the beginning of summer? The answer is canned salmon, of course! A product underestimated all too often – because it’s actually perfect for all kinds of pasta like penne, spaghetti, tagliatelle, farfalle, fusilli and much more.
Why canned salmon?
We chose canned salmon – to make pasta salads, a variety of hot dishes, usually light and tasty first courses – because it does not require cooking, can be easily measured, plus it’s always available! Just like canned tuna, you can purchase it naturally preserved in oil, which features quite a long shelf life.
The light choice
If you want to prepare a fresh and low-calorie first course, we recommend trying salmon au naturel. Remove the oil well and let it drip lightly before adding it to the pasta. You can also add it to the other ingredients in a saucepan, but be careful. Since it is already cooked, it tends to dry out quite a bit if you cook it too long. Better to add it at the end.
Long live the cream
The classic recipe for pasta with salmon and cream is very good – even when it’s made with canned salmon. Add cream and salmon to tagliatelle, penne or farfalle pasta. This dish will taste even better with a handful of chopped parsley and some ground pepper.
Cold is good, too!
Canned salmon is perfect for dressing pasta salads – especially light, summer pasta salads served cold. It goes well with ingredients such as cherry tomatoes, mozzarella, corn and olives, but it can also be added to shrimp and calamari for a pasta salad with the aroma of seafood. In this case, the extra touch is a final splash of lime accompanied by a drizzle of olive oil and a few arugula leaves.