Although a delicious pasta dish can be dinner on its own, the addition of salmon makes this not only so much better but more satisfying too.
Tip: Eat cold or hot
Recipe:
4 skinless salmon fillets
1 teaspoon salt
1⁄2 teaspoon black pepper
2 tablespoons butter
1 large onion, diced
1 cup heavy cream
2 tablespoons white cooking wine
Juice of 1⁄2 lemon
2 tablespoons fresh chopped dill
1⁄2 package rigatoni pasta, cooked according to package directions
Season salmon with salt and pepper. Heat a large greased skillet over medium heat, then sear salmon for about 2 minutes per side, or until cooked through. Set aside.
Melt butter in the same skillet, then sauté onions until golden. Add heavy cream, wine, lemon juice, and dill, and cook for 5 minutes. Flake the salmon and add to the sauce. Add pasta and toss to coat.
Photos by Chay Berger
Sponsored by Seasons of Lakewood
Recipes by me!
Recipes 5/5
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