SALMON FETTUCCINE

SALMON FETTUCCINE

INGREDIENTS
2 pounds salmon
3 tablespoons fresh dill, chopped
Kosher salt and black pepper
4 to 5 garlic cloves, pressed or finely chopped
1 medium shallot, diced
1 tablespoon fresh thyme
2 tablespoons fresh dill
1 cup sweet peas
1 cup half-and-half
1/2 cup white wine
1/2 cup grated Parmesan cheese
1 teaspoon salt
freshly ground black pepper
olive oil
1/2 pound fettuccine or other pasta, cooked to al dente



INSTRUCTIONS

Prepare the salmon: remove the skin and bones. Cube into large chunks, 1 to 1 1/2-inch pieces, and place into a large bowl. Season generously with kosher salt, freshly ground black pepper and 3 tablespoons fresh dill. Toss to coat the fish evenly.

Preheat a medium fry pan over medium heat and add a few tablespoons of olive oil. Once pan is hot, add the salmon. Fry on medium heat, turning cubes every 2 minutes, until fish is done; 8 to 10 minutes, depending on thickness. Remove salmon from pan and keep warm.

Into the same pan, add the garlic and diced shallot. Keep pan over a low-medium heat and sweat the shallot until translucent, but not browned. Add the fresh thyme and cook for a few minutes. Add the wine and turn heat up to medium; cook to reduce wine in half.

Turn heat back down to low and add half-and-half, Parmesan cheese and season with salt and pepper. Cook, whisking occasionally, until cheese is melted. Add the 2 tablespoons fresh dill and peas; cook for another 2 minutes.

Remove sauce from heat and 1/2 pound of prepared pasta; toss to coat evenly. Top with salmon and serve immediately; add 4 to 5 salmon pieces per serving.


Recipe Source: SALMON FETTUCCINE