Salmon Pasta In A Lemon Cream Sauce Ala Karen

When I saw the recipe for Salmon Pasta In A Lemon Cream Sauce on Karen’s “Backroads Journal” blog, it was screaming our name as we love fish in lemon sauce.  I tripled the sauce recipe for six main course servings.  Since the salmon won’t stay with the string pasta when I twirl it on my fork, I prefer to use shaped pasta in a dish like this.  Since it was my birthday (gawd I’m old), Cindy cooked this meal for us.

Salmon Pasta In A Lemon Cream Sauce - Adapted from Backroads Journal

Ingredients:

2 lb. fresh skinned salmon filet

½ tsp. salt and pepper or to taste

3Tbsp. each olive oil and butter

1 lb. dry pasta (small shells for us)

3 Tbsp. butter

3 Tbsp. olive oil

1 medium onion, chopped fine (1 cup)

9 garlic cloves, minced

¼ heaping tsp. onion powder

¼ heaping tsp. garlic powder

¾ tsp. each salt and pepper

zest of 1 lemon

¾ c. dry white wine

¾ c. cream

juice from 1½ fresh lemon (3 tbsp)

1 c. reserved pasta water, if needed

3 tbsp. minced fresh parsley, as garnish

Directions:

Pat the salmon dry with a paper towel. Then season generously with salt and pepper.

Heat a nonstick sauté pan over medium high. Add the oil and butter.

When the butter is melted, sear the salmon, skinned side down, for 4 minutes. Turn and cook for another 2 minutes. It is important to not overcook the salmon as it will cook further in the sauce.

Remove from the pan and set aside while you cook the pasta.

Cook the pasta in water with 2 tbsp. kosher salt per package directions, drain (save a couple cups of the water) and return to the pan over very low heat.

Melt a tablespoon of butter with the oil in the salmon pan. Add the onion and cook for a few minutes until softened. Then add the garlic and cook for 30 seconds until fragrant.

Add the seasonings, lemon zest and white wine. Cook until reduced by half.

Add the cream and lemon juice, then taste and adjust the seasonings, if necessary.

Simmer for a few minutes until the sauce coats the back of a spoon.

Flake the salmon and add it back to the pan.

Pour the sauce over the pasta, adding a little of the pasta cooking water to thin, if necessary, stirring until well coated and creamy.

Serve and garnish with minced parsley.

The Verdict:

Not surprisingly for a Karen recipe, it was delicious and a big hit with all of us.  Thanks Cindy from making us such a delicious meal.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

9/13/24 meal date