Ingredients
500g spaghetti
2 tbsp olive oil
500g salmon fillet
1 white onion
finely diced
1 clove garlic
crushed
½ cup white wine
(125ml)
200g light sour cream
½ cup cream
(125ml)
1 lemon
zest finely grated, and juice
¼ cup parsley
finely chopped
Equipment
- 1 non-stick frypan
- 1 pot
Instructions
- Cook pasta according to packet instructions.
- Heat 2 tsp oil in a non-stick frypan and cook salmon fillets for 3 minutes each side. Remove and set aside.
- Wipe out frypan and return to a medium heat. Add remaining oil, onion and garlic and cook for 5 minutes until onion is soft, being careful not to brown it. Pour over white wine and allow to bubble and simmer for one minute.
- Add sour cream and cream and simmer for 5 minutes until slightly reduced and thickened. Finally, add lemon zest, juice and parsley. Season well to taste.
- Drain pasta and add to cream sauce, tossing to coat. Flake cooked salmon fillets and carefully fold through spaghetti. Serve.
Notes
Tip
Toss blanched peas or fresh spinach through the cream sauce to ‘green’ it up a bit.
Variation
Further enhance the salmon flavour by including some flaked hot-smoked salmon.
