Crispy Salmon Fusilli Pugliese with Creamy Gorgonzola Sauce Recipe

Name: Crispy Salmon Fusilli Pugliese with Creamy Gorgonzola Sauce Recipe
Prep time: 15 min
Cook time: 31 min
Total time: 46 min
Yield: 2
Cuisine: Italian
Ingredients: 300 grams Fusilli Pugliese (Cooked for 12 minutes, pasta water reserved); 2 pieces Salmon fillets (Skin on, about 150g each); 1 medium Fennel bulb (Finely chopped); 1 medium Onion (Finely chopped); 2 cloves Garlic cloves (Minced); 1 medium Kapia Bell Pepper (Diced); 100 grams Baby Spinach; 2 tablespoons Unsalted Butter; 200 ml Heavy Cream; 100 grams Gorgonzola Cheese (Crumbled); 2 tablespoons Olive Oil; to taste Salt; to taste Black Pepper

This recipe for Crispy Salmon Fusilli Pugliese with Creamy Gorgonzola Sauce emphasizes quality ingredients, precise timing, and careful cooking for authentic flavor. The dish features Fusilli Pugliese cooked for 12 minutes, reserving the pasta water. The salmon is pan-fried to achieve crispy skin and a succulent interior. The creamy sauce is made with finely chopped fennel, onion, garlic, bell pepper (kapia), baby spinach, butter, and cream.

#Pasta

#Salmon

#Gorgonzola

#Creamy Sauce

#Italian

#Home Cooking

#Quick Dinner

Delicious Fusilli with Crispy Salmon Ready to Serve

Recipe Information

15m

Prep Time

31m

Cook Time

46m

Total Time

Servings

Medium

Italian

Romanian

Nutrition (per serving)

1515

Calories

51g

Protein

122g

Carbs

90g

Fat

Rich and Creamy Gorgonzola Sauce Close-up

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Perfectly Pan-Fried Salmon Fillet with Crispy Skin

Instructions

0/8 completed

1
Bring a large pot of salted water to a boil. Add the Fusilli Pugliese and cook according to package directions (approximately 12 minutes) until al dente. Before draining, reserve about 1 cup of the pasta water.
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12m
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Bring a large pot of salted water to a boil. Add the Fusilli Pugliese and cook according to package directions (approximately 12 minutes) until al dente. Before draining, reserve about 1 cup of the pasta water.
12m
Ensure pasta is al dente for best texture. The reserved pasta water is crucial for the sauce.
2
While the pasta cooks, finely chop the fennel, onion, and garlic. Dice the Kapia bell pepper.
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5m
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While the pasta cooks, finely chop the fennel, onion, and garlic. Dice the Kapia bell pepper.
5m
Chop vegetables uniformly for even cooking and a consistent sauce texture.

3
Season the salmon fillets generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 3-4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes, or until cooked through.
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7m
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Season the salmon fillets generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 3-4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes, or until cooked through.
7m
Pat the salmon dry with paper towels before cooking to achieve extra crispy skin.
4
Remove the salmon from the skillet and set aside. In the same skillet, melt 2 tablespoons of butter over medium heat. Add the chopped fennel, onion, garlic, and Kapia bell pepper. Sauté for 5 minutes until the vegetables soften.
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5m
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Remove the salmon from the skillet and set aside. In the same skillet, melt 2 tablespoons of butter over medium heat. Add the chopped fennel, onion, garlic, and Kapia bell pepper. Sauté for 5 minutes until the vegetables soften.
5m
Scrape up any browned bits from the salmon cooking to add extra flavor to the sauce.
5
Pour in the heavy cream and add the crumbled Gorgonzola cheese to the skillet. Stir continuously until the cheese is fully melted and the sauce becomes creamy and smooth.
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3m
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Pour in the heavy cream and add the crumbled Gorgonzola cheese to the skillet. Stir continuously until the cheese is fully melted and the sauce becomes creamy and smooth.
3m
Keep the heat low when adding cream and cheese to prevent the sauce from splitting.

6
Stir in the baby spinach until it just wilts, about 1-2 minutes. If the sauce is too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Season the sauce with salt and black pepper to taste.
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2m
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Stir in the baby spinach until it just wilts, about 1-2 minutes. If the sauce is too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Season the sauce with salt and black pepper to taste.
2m
Pasta water not only thins the sauce but also helps it emulsify, making it glossy and rich.
7
Add the drained fusilli pasta directly into the skillet with the sauce. Toss everything together until the pasta is well coated.
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1m
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Add the drained fusilli pasta directly into the skillet with the sauce. Toss everything together until the pasta is well coated.
1m
Ensure all pasta strands are evenly coated with the creamy sauce for maximum flavor.
8
Divide the pasta among serving plates. Top each portion with a crispy salmon fillet. Serve immediately.
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1m
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Divide the pasta among serving plates. Top each portion with a crispy salmon fillet. Serve immediately.
1m
Garnish with fresh parsley or dill for a burst of color and freshness, if desired.