Salmon Fettuccine with Dill (Print Version)
Rich salmon fettuccine with dill and creamy Parmesan sauce.
# Ingredients:
→ Main Ingredients
01 -
2 pounds salmon, skin and bones removed, cubed into 1 to 1 1/2-inch pieces
02 -
3 tablespoons fresh dill, chopped
03 -
Kosher salt, to taste
04 -
Freshly ground black pepper, to taste
→ Sauce Ingredients
05 -
4 to 5 garlic cloves, pressed or finely chopped
06 -
1 medium shallot, diced
07 -
1 tablespoon fresh thyme
08 -
1 cup sweet peas
09 -
1 cup half-and-half
10 -
1/2 cup white wine
11 -
1/2 cup grated Parmesan cheese
12 -
1 teaspoon salt
13 -
Freshly ground black pepper, to taste
→ Other Ingredients
14 -
Olive oil, for cooking
15 -
1/2 pound fettuccine or other pasta, cooked to al dente
# Instructions:
01 -
Remove the salmon skin and bones. Cut into 1 to 1 1/2-inch pieces and place in a large bowl. Season with kosher salt, black pepper, and 3 tablespoons of fresh dill. Toss to coat evenly.
02 -
Preheat a medium fry pan over medium heat with olive oil. Once hot, add the salmon and fry, turning cubes every 2 minutes, for 8 to 10 minutes until fully cooked. Remove and keep warm.
03 -
In the same pan over low-medium heat, add garlic and diced shallot. Sweat the shallot until translucent, stirring frequently, but do not brown. Add fresh thyme and cook for a few minutes.
04 -
Increase the heat to medium and deglaze the pan with white wine, cooking until the liquid reduces by half.
05 -
Lower the heat and add half-and-half, Parmesan cheese, salt, and pepper. Cook, whisking occasionally, until the cheese is fully melted. Stir in 2 tablespoons of dill and sweet peas. Cook for an additional 2 minutes.
06 -
Remove the sauce from heat and add the cooked pasta. Toss to coat evenly. Top with cooked salmon and serve immediately, adding 4 to 5 salmon pieces per serving.