A salmon pasta dish that tastes just like a delicious seafood chowder! It’s a great dish to serve at a diner party because it tastes amazing, looks beautiful on a plate and since we used Raincoast Trading gourmet canned salmon, it can be made in 30 mins!
This post is sponsored by Raincoast Trading, a gourmet wild canned seafood company. All opinions are, as always, our own.
Debbie and I both love a good seafood chowder. Its warm, comforting, thick and creamy with tons of chunks of veggies and seafood. This salmon pasta is all that and more. When you add pasta and cheese to a delicious salmon chowder how can you go wrong, really? I mean look!
Pasta is a such a great option for entertaining. Its elegant, easy to make it taste amazing, and dishes like this salmon pasta can be made in one pan and quickly! This recipe can be made in under 30 mins, but when you bring out this big bowl of pasta, your guests will super impressed. This salmon pasta chowder sauce is mixed in one skillet which saves time, and lets be honest, dishes! It’s made even easier with Raincoast Wild Salmon. You just open up a can and add it to the dish.
We were actually really excited to open up the first can! We had heard of Raincoast canned seafood, but hadn’t tried it. In side the can, the salmon was amazingly tender, full of natural oils, and melt in your mouth good. We were pleasantly surprised to get that caliber of salmon from a can. Both of us will always have a few cans of this seafood in our pantries.
Canned seafood isn’t usually thought to be quality, and most people wouldn’t want to serve canned seafood when they have guests, but Raincoast seafood is different. Raincoast seafood is not just any canned seafood. Its sustainably caught, wild seafood. Quality that you can feel proud to serve to guests, even though it is out of a can. ALL of that is important to Debbie and I. And how awesome is it that you can have delicious tender salmon in seconds!
Raincoast Trading seafood is sustainably sourced in the Pacific Northwest off the coast of BC and is only cooked once during the canning process retaining all the natural oils and nutrients. This unique point of difference means that for example, the Tuna provides as much as 8 times the Omega 3 Fatty Acids compared to other commercial brands. They are packed with no preservatives, the tuna has low mercury levels (Pacific Northwest species of Tuna are smaller and lower on the food chain. As a result, they don’t accumulate the levels of mercury that larger apex predator species such as Yellowfin and Bluefin tuna do). They are available in no-salt versions for low sodium diets and they are packed in BPA-free recyclable cans with a pull tab lid (no can opener required!)
Raincoast Trading has been in business since 1995. Based in Vancouver on the west coast of Canada, the company is proud to offer consumers sustainably- harvested, gourmet canned seafood.
As residents of BC, Debbie and I love that we can buy Raincoast Trading seafood products locally and they can also be found at most grocery stores in Canada. However, if you don’t live in Canada and you still want to get your hands on these quality products, you can find them at Amazon.com. Here is the salmon we used in this salmon pasta recipe.
This project is supported by the BC Government’s Buy Local Program; delivered by the Investment Agriculture Foundation of BC with funding from the BC Ministry of Agriculture.
- 400 g pancetta, cut in small cubes
- 1 small onion, diced
- 2-3 garlic cloves (we love red russian garlic)
- 1 zucchini, diced
- 2 cups corn kernels
- 1 cup assorted mushrooms, chanterelles, porcini, morels
- 1 cup wine
- 1 cup fish stock
- 1 cup cream
- 1 tbsp cornstarch
- 2 tbsp dill
- 2 cans Raincoast Trading Wild Sockeye Salmon
- grated parmesan cheese
- 300 g pasta (we like the fresh fettuccine, but you can use whatever you like)
- First get your mushrooms re-hydrating (if they are dried) according to the instructions on the package. Or just get them all cut up if they are fresh. Chop or dice the rest of your ingredients so they are ready.
- Get a big pot of salted water out and put it on the stove to boil. This will be for your pasta. When it comes to a rolling boil, turn it down a bit and let it slowly boil away until you are ready to cook your pasta.
- Get out a big skillet and heat it on medium. When its hot, throw in the pancetta and cook for 5-7 mins or until they start to turn brown and get nice and crispy. If your pancetta isnt very fatty, add a tsp or so of olive oil. It will help to crisp it up. Remove the pancetta from the skillet and set aside to drain on some paper towel.
- Add the onion to the skillet next and cook for a min or so then add the garlic , zucchini, corn, and mushrooms. Cook for 3 - 5 mins or until the veggies all start to get a tiny bit soft. You dont want them mushy.
- If you are cooking dried pasta, add your pasta in the pot of boiling water now.
- Add the wine to the pan and stir to scrape any flavor bits that have stuck to the bottom of the pan. Add the fish stock and stir to combine. Add most of the cream, but reserve 2 or 3 tablespoons for the cornstarch slurry.
- Make a quick slurry with the cornstarch and 2 or 3 tablespoons of the cream. Try to make sure there are no lumps. Add it to the pan and stir to fully combine until the mixture in the pan starts to thicken up a bit.
- If you are cooking fresh pasta, add your pasta in the pot of boiling water now.
- Add the dill give it a stir. Add the Raincoast Salmon to the skilled in chunks and stir to combine with the sauce.
- When your pasta is ready, drain it and add it right to the skillet of sauce. Stir it and get it all covered in the sauce.
- Serve right away with grated parmesan cheese!