Description
Indulge in the ultimate comfort food with our recipe for The Creamiest Dill Salmon Pasta. Learn how to create a rich and flavorful dish that will wow your taste buds!
Ingredients
- – 2 skinless/boneless Salmon Fillets, at room temp (200 g total)
- – 7 oz / 200 g Spaghetti (or long cut pasta of choice)
- – 3/4 cup / 180 ml Heavy/Double Cream, at room temp
- – 1/3 cup / 80 ml Beef Broth
- – 2 sprigs of Fresh Dill
- – 1 tsp (5 ml) Fresh Dill, finely diced
- – 1 tbsp (15 ml) Fresh Parsley, finely diced + extra for serving
- – 2 small Shallots, very finely diced
- – 1 large clove of Garlic, very finely diced
- – 1 heaped tbsp Butter
- – gentle squeeze of Lemon Juice, to taste (see notes)
- – Parmesan, to serve
- – Salt & Black Pepper, to taste
- – Vegetable Oil, as needed
Instructions
- Generously coat both salmon fillets with salt and black pepper.
- Place them in a non-stick skillet over medium-high heat with a small amount of vegetable oil. Once the underside is golden, turn them over and lay a dill sprig on each fillet. Add a heaping tablespoon of butter to the pan and spoon it over the salmon until the other side is golden and the center is just cooked. Set aside and break into large pieces when needed, discarding the dill.
- Prepare the pasta in boiling salted water until it is firm to the bite, keeping a cup of the starchy water. Drain when ready.
- Reduce heat to medium and sauté the shallots in the remaining browned butter until they are soft and richly golden, then add the garlic and cook for another minute or so.
- Add 1/3 cup of beef broth and let it simmer for about 4-5 minutes to reduce, scraping the pan as needed. Reducing the broth is crucial to avoid bitterness. Once it has nearly evaporated, mix in 3/4 cup of heavy cream.
- Incorporate 1 teaspoon of finely chopped dill, 1 heaping tablespoon of finely chopped parsley, and a light squeeze of lemon juice to taste (be cautious, a little goes a long way). Season with salt and pepper, and maintain a gentle simmer.
- Mix in the pasta until the sauce coats it, adding a bit of the reserved pasta water if the sauce needs to be thinned. Add the salmon and gently stir to combine.
- Garnish with Parmesan and parsley, then savor your dish!
Notes
- Be mindful of the lemon juice quantity to avoid overpowering the dish.
- Reduce beef broth before adding cream to prevent sauce bitterness.
- Remove dill sprigs from salmon before breaking it for pasta; adjust salt and pepper to taste.
