Pasta with Pan-fried Salmon
Lemon zest in creamy fish dishes works really well, cutting through the richness.
If you are feeling indulgent add a few prawns to this dish.
|400g (16oz) pasta|
|600g (113 pound) salmon fillets, skin removed and cut into 1 cm cubes|
|2 tbsp olive oil|
|1 onion, finely chopped|
|1 garlic clove, crushed|
|125ml (4 1/2 fl oz) white wine|
|150ml (5fl oz) double cream|
|Zest of 1 lemon|
|100g (4oz) frozen peas, defrosted|
|1 tbsp of chopped dill (optional)|
Cook the pasta in a large pan of boiling salted water according to the packet’s instructions. Heat the olive oil in a pan set over a medium heat. Fry the onion for 3 minutes until soft and translucent. Add the garlic and salmon before pouring in the wine. Simmer until the wine has reduced by three quarters before adding the cream, peas and lemon zest. Season with salt and lots of black pepper and finally stir in the dill. Drain the pasta and stir it into the sauce. Serve immediately.
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