Oh my, I'm not a fan of cream sauce's, but this is sooooooooooo good!!
- 3/4 cup heavy whipping cream
- 1/4 cup chicken stock
- 3 Tbsp lemon juice
- 3/4 pound angel hair pasta (also called capellini)
- Salt and black pepper
- Salmon fillets
- 1/2 cup (loosely packed) chopped parsley
- 1/4 cup (loosely packed) chopped chives
- Zest of a lemon
- 1/2 cup freshly grated parmesan cheese
Bring a large pot of salted water to a boil.
2 In a smaller pot, heat the cream, chicken stock and lemon juice to a low simmer. Simmer gently for 5 minutes.
3 Add the angel hair pasta to the boiling water.
4 Meanwhile, heat olive oil in a skillet on medium high. Season salmon with salt and pepper and place skin side up in the oil. Cook it for 3 minutes, then flip and cook another 3-5 minutes.
5 When the pasta is done, drain and put it in a large bowl. Add the herbs to the simmering lemon cream sauce and let them cook for about 1 minute. Add the lemon zest and most of the parmesan and mix again. Divide into servings, and top with the remaining parmesan.
2 comments:
Ooooh guess what we're having for dinner tomorrow night?
We love salmon but always have done Canadian style...with maple syrup. This would make a nice change. Thank you.
Yum, that looks delicious! We had salmon on Saturday ,but cooked in foil on the bbq with lemon and dill :)
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