Absolutely! You can use chicken breasts instead of salmon, or forgo meat and fish altogether for a vegetarian pasta.<\/p>" } } , { "@type": "Question", "name": "How can I tell when salmon is done cooking?", "acceptedAnswer": { "@type": "Answer", "text": "
Salmon changes color as it cooks, transitioning from a translucent red or raw state to an opaque pink. After cooking for 6 to 8 minutes, check for doneness by using a sharp knife to cut into the thickest part of the fish. It is done when the flesh starts to flake but still has a slight translucency in the center and an instant-read thermometer registers 145°F.<\/p>" } } , { "@type": "Question", "name": "What is the white stuff on cooked salmon?", "acceptedAnswer": { "@type": "Answer", "text": "
It’s called albumin, a liquid protein that solidifies when the fish is cooked, and it’s perfectly safe to eat. It’s in all salmon, and it seeps out as the muscle fibers contract under heat, becoming thick and a bright white.<\/p>" } } , { "@type": "Question", "name": "What should I serve with Creamy Salmon & Asparagus Pasta?", "acceptedAnswer": { "@type": "Answer", "text": "
Pair it with a Spinach Salad<\/a>, Herb & Arugula Salad with Balsamic Vinaigrette<\/a>, Massaged Kale Salad<\/a> or Basic Green Salad with Vinaigrette<\/a>.<\/p>"
}
}
,
{
"@type": "Question",
"name": "How should I store and reheat leftovers?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Like most creamy pasta, this is best the same day it’s made. We don’t recommend reheating salmon because it dries out fast, compromising flavor and texture. If you do have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days, and you can do your best by gently reheating leftovers over medium-low heat in a skillet or in 30-second bursts in the microwave.<\/p>"
}
}
]
} ] }
]