Salmon Pasta & Lemon Cream Sauce

Salmon Pasta & Lemon Cream Sauce 
Salmon Pasta & Lemon Cream Sauce

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Baked Salmon
  • salt and freshly cracked black pepper
  • 300g – 500 g fresh salmon
  • olive oil
Lemon Cream Sauce
  • 30 ml (2 T) chopped fresh dill (or Italian Parsley)
  • finely grated zest of one lemon
  • 500 ml (2 C) fresh cream
  • 1 whole garlic clove
  • juice of one lemon
  • salt and freshly cracked black pepper
To Serve
  • 4 portions fresh fettucine, cooked and drained

  1. Place the salmon skin side down on a baking tray that has been sprayed with non-stick spray.
  2. Sprinkle with olive oil, salt and pepper.
  3. Bake the salmon for 10 minutes in an oven that has been heated to 180˚C.
  4. Allow to cool slightly and then remove the skins and flake into large segments with a fork.
  5. Place the cream and the garlic clove into a saucepan and bring to the boil stirring continuously.
  6. Reduce the heat and remove the garlic.
  7. Add the lemon zest.
  8. Season the sauce to taste with the lemon juice, salt and pepper.
  9. Continue cooking the sauce over a medium heat until it thickens and coats the back of a spoon.
  10. Stir in the fresh dill.
  11. Stir the cream into the hot pasta.
  12. Toss through the salmon.
  13. Serve immediately.

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