15 August 2014


Hey!  Guess what!  This is the 600th recipe posted on my blog!  Wow!  I've been posting recipes here for almost 7 1/2 years, but since I don't post very regularly, it's hard to believe there are 600 recipes here. But Blogger's post count doesn't lie, so I know it's true!  Here's to the next 100!



This is a super summery recipe that I have made twice this season.  Pappardelle pasta tossed in a slightly lemony, slightly creamy sauce with lemon pepper roasted salmon.  It's adapted from Taming of the Spoon.

Lemony Salmon Pappardelle

Ingredients:
3 (4 oz.) salmon fillets
Salt 
Lemon pepper
8 oz. pappardelle pasta
1 tablespoon olive oil
1 garlic clove, grated
4 tsp lemon juice
½ cup low sodium vegetable broth
1 tsp cornstarch
2-3 tbsp light sour cream
½ cup freshly grated Parmesan Cheese
Zest of 1 lemon
Fresh dill, chopped

Directions:
Preheat oven to 400°. Season salmon fillets with salt and lemon pepper and place on a foil lined baking sheet. Roast salmon in oven for 15-20 minutes or until salmon is cooked through.

Meanwhile, in a large pot of boiling water, cook pasta according to package directions. Drain.

Heat olive oil in a large skillet over medium-low heat. Add garlic and sauté until soft and fragrant, about 30-60 seconds.  Combine lemon juice, broth, and cornstarch in a measuring cup.  Add to the skillet and bring to a simmer. Reduce heat to low, whisk in sour cream, stirring to combine. Add in Parmesan cheese; cook about 3 minutes to heat through but do not boil.  Taste and season with salt if necessary. Add pasta to cream mixture and gently mix to evenly coat noodles. Continue to mix until the sauce thickens slightly and clings to pasta. Break the salmon into large chunks and gently stir into the pasta mixture.  Garnish with lemon zest and fresh dill.

Makes 4 servings.


 This is the pappardelle I used.  Pappardelle is great in this dish, but if you can't find it at your regular store, you can certainly use linguine or fettuccine.  I couldn't find it the first time I made it and used one of those.  I like using the pappardelle though, because it's a little out of the ordinary.  I know Trader Joe's sells a lemon pepper pappardelle because I've used it before in my Lemon Pepper Pappardelle with Roasted Garlic Sauce.  I don't get to Trader Joe's very often, though, so I just used a pappardelle from my local Italian deli and grocery store.  

I love this dish!  It's perfect because it is slightly creamy, but not super heavy like an alfredo sauce.  Just a touch of creaminess coating the noodles.  And the lemon flavor is just perfect.  Noticeable, but not overpowering or sour.  And lemon pairs with salmon so well.  

I love dill and lemon together (especially on salmon), so I garnished this with fresh dill from my herb garden.  Lovely!



My daughters loved the pappardelle.  They thought it was hilarious to pretend the noodles were long wagging tongues.  (They are in a phase where they like to pretend they are puppy dogs.)

Even though it is starting to feel like fall here (it was 46 last night!), I am determined to keep making summery food!  Tonight I'm making another citrus-y salmon dish that I will share with you soon.



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