Salmon Pasta With A Creamy Garlic Sauce
From ConGusto 5 years agoIngredients
- - 4 ounces fettuccine or other pasta, uncooked shopping list
- - 1/2 pound fresh salmon (skinless if possible) shopping list
- - Onion powder to taste (yes, I said powder. We want to make this quick shopping list
- right?) shopping list
- - Salt & pepper to taste shopping list
- - 1 tablespoon olive oil shopping list
- - 1- 1 tablespoon butter (prefer unsalted, sweet cream) shopping list
- - 1/2 cup dry white wine shopping list
- - Juice from 1/2 medium lemon (about 1 tbsp) shopping list
- - 3/4 cup heavy/whipping cream shopping list
- - 3 cloves garlic minced shopping list
- - 1/2 cup freshly grated Parmesan shopping list
- - 1 tablespoon flour shopping list
- - 1 tablespoon fresh parsley chopped shopping list
How to make it
- 1. Boil a large salted pot of water for your pasta. Cook using package
- directions until it's al dente.
- 2. Grate Parmesan and set aside. Season the salmon lightly with onion
- powder and salt & pepper on both sides.
- 3. Add the olive oil and butter to a skillet on medium high heat. Once it's
- hot, add the salmon.
- 4. Cook salmon for a couple of minutes on each side.
- 5. Take the salmon out of the pan and set aside.
- 6. Add the white wine, lemon juice, cream, garlic, and Parmesan, and
- scrape the bottom of the pan so the brown bits get incorporated into the
- sauce.
- 7. Slowly add the flour to the sauce, while stirring, to avoid any lumps.
- 8. Add the salmon back in the pan and break it up with your cooking spoon
- so it's in bite-size chunks.
- 9. Gently mix it in with the sauce. Cook for an additional five minutes or so
- until the sauce is thickened and salmon is cooked through.
- 10. Drain pasta and add it to the skillet, along with 1 tablespoon of the
- water you cooked the pasta in.
- 11. Gently mix the sauce and pasta. Serve immediately with parsley and
- extra Parmesan cheese if desired.
- MY TIPS:
- - If you can't buy skinless salmon, you can easily remove the salmon from the skin just before you add the salmon back into the pan (step 6), or use a sharp knife to remove the skin prior to seasoning it. Or keep it on if you don't mind it.
- - This recipe is easily doubled. I used one piece of fish when making this recipe for two people.
- - The sauce is fairly lemony, so if you're not into that, halve the amount of lemon, then add more in once you've tasted it if it's not lemony enough for you.
People Who Like This Dish 2
- hungrynow Corralitos, CA
- MissouriFarmWife Ozarks, Missouri
- ConGusto Saint Louis, MO
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