Serves 2
Directions
- 1Generously season all sides of your salmon with salt and pepper.
- 2Fry salmon over medium-high heat in a small drizzle of olive oil.
- 3Once golden on one side, flip salmon over and place a sprig of dill on top of each fillet.
- 4Melt 1 heaped tbsp butter into the pan and baste the salmon.
- 5Fry the 2 other sides of the salmon then place to one side and rest.
- 6Cook your pasta in salted boiling water until al dente, reserving a cup of starchy pasta water.
- 7Lower to medium heat and fry your shallots in the leftover browned butter until softened.
- 8Fry garlic for a further minute or so until lightly browned.
- 9Pour in 1/3cup/80ml wine, deglazing the pan as necessary, and leave to simmer for a few minutes to reduce.
- 10Once reduced by at least half, stir in 3/4cup/180ml heavy/double cream.
- 11Add 1 tsp finely diced dill, 1 heaped tbsp finely diced parsley (or to preference), a small pinch of chilli flakes (optional) and a small squeeze of lemon juice to taste.
- 12Season with salt and pepper.
- 13Shred your salmon or cut to bite sized chunks then add to your sauce.
- 14Toss through your pasta then serve with an extra sprinkle of parsley and a good grating of parmesan.
Ingredients
- 2 Salmon Fillets, at room temp (skinned & deboned)
- 7 oz Spaghetti (or long cut pasta of choice)
- 0.75 cup Heavy/Double Cream, at room temp
- 0.33 cup Dry White Wine
- 2 sprigs Fresh Dill
- 1 tsp Fresh Dill, finely diced
- 1 heaped tbsp Fresh Parsley, finely diced
- 2 small Shallots, very finely diced
- 2 cloves Garlic, minced
- 1 heaped tbsp Unsalted Butter
- 1 small pinch Chilli Flakes (optional)
- Lemon Juice, to taste
- Freshly Grated Parmesan, to serve
- Salt & Black Pepper, to taste
- Olive Oil, as needed
Equipment
pan
Tips
- It's important to reduce the wine so it burns off the alcohol and doesn't end up too bitter.
- Use a splash of starchy pasta water to thin out the sauce if you need to.
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