Guamanian-Style Farfalle with Salmon and Coconut Cream Sauce

Ingredients

In this Guamanian adaptation, the traditional Italian dish is transformed by incorporating Guamanian flavors and ingredients. The original mascarpone cheese is replaced with coconut cream, which adds a tropical twist to the dish. Additionally, the salmon is grilled instead of being cooked in a pan, giving it a smoky flavor that complements the coconut cream sauce. These changes create a unique fusion of Italian and Guamanian cuisines, resulting in a dish that is both familiar and exciting. We alse have the original recipe for Farfalle con salmone e mascarpone, so you can check it out.

• 250g (8.8 oz) farfalle pasta 250g (8.8 oz) farfalle pasta
• 2 salmon fillets 2 salmon fillets
• 1 cup coconut cream 1 cup coconut cream
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for grilling Olive oil for grilling

Nutrition

• Calories (kcal / KJ): 480 kcal / 2009 KJ
• Fat (total, saturated): 28g, 18g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 26g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Cook the farfalle pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   Preheat the grill to medium-high heat.
3. 3.
   Rub the salmon fillets with olive oil and season with salt and pepper.
4. 4.
   Grill the salmon for about 4-5 minutes on each side, or until cooked through. Remove from the grill and set aside.
5. 5.
   In a large skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
6. 6.
   Add the ground turmeric, cumin, and paprika to the skillet, and cook for another minute to release their flavors.
7. 7.
   Pour in the coconut cream and stir well to combine. Simmer for 5 minutes, allowing the flavors to meld together.
8. 8.
   Add the cooked farfalle pasta to the skillet and toss to coat it evenly with the coconut cream sauce.
9. 9.
   Flake the grilled salmon into bite-sized pieces and gently fold it into the pasta.
10. 10.
    Season with salt and pepper to taste.
11. 11.
    Sprinkle fresh cilantro over the dish for a burst of freshness.
12. 12.
    Serve hot and enjoy!

Treat your ingredients with care...

• Salmon — Make sure to grill the salmon fillets until they are cooked through but still moist and tender. Overcooking can result in dry and tough salmon.
• Coconut cream — Use a good quality coconut cream to ensure a rich and creamy sauce. Shake the can well before opening to mix the cream and the liquid.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lime juice over the dish before serving.
• If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the coconut cream sauce.
• Feel free to add some diced bell peppers or cherry tomatoes for added color and freshness.
• If you don't have access to a grill, you can pan-fry the salmon fillets in a little olive oil until cooked through.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a skillet with a splash of coconut cream to prevent drying out.

Serving advice

Serve the Guamanian-Style Farfalle with Salmon and Coconut Cream Sauce hot, garnished with fresh cilantro. Accompany it with a side of steamed vegetables or a simple green salad to complete the meal.

Presentation advice

To enhance the presentation, arrange the flaked grilled salmon on top of the pasta, allowing its vibrant color to stand out against the creamy coconut sauce. Sprinkle some additional chopped cilantro over the dish for a pop of green.