Salmon Pasta & Lemon Cream Sauce
Saturday, 9 February 2019
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Salmon Pasta & Lemon Cream Sauce
Are you up for a little extravagance today? You will be.
It may surprise you to learn that there is a downside to living in the Cape Winelands. And it’s not the wind. The actual downside to living out here is that is can be tricky to find really great fresh produce at our local grocery stores. We don’t have those fancy big city food emporiums etc. and weekly vegetable boxes delivered to your door are almost unheard of. Even our Woolworths was kind of meh.
You can imagine then how delighted I was to see that our local Woolworths store – 6 minutes from my front door – was undergoing an extreme make-over. If you have been visiting this blog for a while you will know that my love for Tannie Woolie runs deep. With the new food section that has opened, I will admit that we are now talking the ocean deep kind of deep.
Author: Sam
Serves:4
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Ingredients
Baked Salmon
• 300g – 500 g fresh salmon
• olive oil
• salt and freshly cracked black pepper
Lemon Cream Sauce
• 500 ml (2 C) fresh cream
• 1 whole garlic clove
• finely grated zest of one lemon
• juice of one lemon
• salt and freshly cracked black pepper
• 30 ml (2 T) chopped fresh dill (or Italian Parsley)
To Serve
• 4 portions fresh fettucine, cooked and drained
Instructions
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.
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