Salmon Pasta in a Creamy Dill Sauce

Serves 2
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Directions

  1. 1Generously season all sides of your salmon with salt and pepper.
  2. 2Generously season all sides of your salmon with salt and pepper.
  3. 3Generously season all sides of your salmon with salt and pepper.
  4. 4Fry over medium-high heat in a small drizzle of olive oil.
  5. 5Fry over medium-high heat in a small drizzle of olive oil.
  6. 6Fry over medium-high heat in a small drizzle of olive oil.
  7. 7Once golden on one side, flip over and place a sprig of dill on top of each fillet.
  8. 8Once golden on one side, flip over and place a sprig of dill on top of each fillet.
  9. 9Once golden on one side, flip over and place a sprig of dill on top of each fillet.
  10. 10Melt 1 heaped tbsp butter into the pan and baste the salmon.
  11. 11Melt 1 heaped tbsp butter into the pan and baste the salmon.
  12. 12Melt 1 heaped tbsp butter into the pan and baste the salmon.
  13. 13Fry the 2 other sides of the salmon then place to one side and rest.
  14. 14Fry the 2 other sides of the salmon then place to one side and rest.
  15. 15Fry the 2 other sides of the salmon then place to one side and rest.
  16. 16Cook your pasta in salted boiling water until al dente, reserving a cup of starchy pasta water. Drain when needed.
  17. 17Cook your pasta in salted boiling water until al dente, reserving a cup of starchy pasta water. Drain when needed.
  18. 18Cook your pasta in salted boiling water until al dente, reserving a cup of starchy pasta water. Drain when needed.
  19. 19Lower to medium heat and fry your shallots in the leftover browned butter until softened.
  20. 20Lower to medium heat and fry your shallots in the leftover browned butter until softened.
  21. 21Lower to medium heat and fry your shallots in the leftover browned butter until softened.
  22. 22Fry garlic for a further minute or so until lightly browned.
  23. 23Fry garlic for a further minute or so until lightly browned.
  24. 24Fry garlic for a further minute or so until lightly browned.
  25. 25Pour in 1/3cup/80ml wine, deglazing the pan as necessary, and leave to simmer for a few minutes to reduce.
  26. 26Pour in 1/3cup/80ml wine, deglazing the pan as necessary, and leave to simmer for a few minutes to reduce.
  27. 27Pour in 1/3cup/80ml wine, deglazing the pan as necessary, and leave to simmer for a few minutes to reduce.
  28. 28Once reduced by at least half, stir in 3/4cup/180ml heavy/double cream.
  29. 29Once reduced by at least half, stir in 3/4cup/180ml heavy/double cream.
  30. 30Once reduced by at least half, stir in 3/4cup/180ml heavy/double cream.
  31. 31Add 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 (careful, you won't need much).
  32. 32Add 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 (careful, you won't need much).
  33. 33Add 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 (careful, you won't need much).
  34. 34Season with salt and pepper.
  35. 35Season with salt and pepper.
  36. 36Season with salt and pepper.
  37. 37Shred your salmon or cut to bite sized chunks then add to your sauce.
  38. 38Shred your salmon or cut to bite sized chunks then add to your sauce.
  39. 39Shred your salmon or cut to bite sized chunks then add to your sauce.
  40. 40Use a splash of starchy pasta water to thin out the sauce if you need to.
  41. 41Use a splash of starchy pasta water to thin out the sauce if you need to.
  42. 42Use a splash of starchy pasta water to thin out the sauce if you need to.
  43. 43Toss through your pasta then serve with an extra sprinkle of parsley and a good grating of parmesan.
  44. 44Toss through your pasta then serve with an extra sprinkle of parsley and a good grating of parmesan.
  45. 45Toss 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)
  • 2 Salmon Fillets, at room temp (skinned & deboned)
  • 2 Salmon Fillets, at room temp (skinned & deboned)
  • 200 g Spaghetti (or long cut pasta of choice)
  • 200 g Spaghetti (or long cut pasta of choice)
  • 200 g Spaghetti (or long cut pasta of choice)
  • 180 ml Heavy/Double Cream, at room temp
  • 180 ml Heavy/Double Cream, at room temp
  • 180 ml Heavy/Double Cream, at room temp
  • 80 ml Dry White Wine
  • 80 ml Dry White Wine
  • 80 ml Dry White Wine
  • 2 sprigs Fresh Dill
  • 2 sprigs Fresh Dill
  • 2 sprigs Fresh Dill
  • 1 tsp Fresh Dill, finely diced
  • 1 tsp Fresh Dill, finely diced
  • 1 tsp Fresh Dill, finely diced
  • 1 heaped tbsp Fresh Parsley, finely diced
  • 1 heaped tbsp Fresh Parsley, finely diced
  • 1 heaped tbsp Fresh Parsley, finely diced
  • 2 small Shallots, very finely diced
  • 2 small Shallots, very finely diced
  • 2 small Shallots, very finely diced
  • 2 cloves Garlic, minced
  • 2 cloves Garlic, minced
  • 2 cloves Garlic, minced
  • 1 heaped tbsp Unsalted Butter
  • 1 heaped tbsp Unsalted Butter
  • 1 heaped tbsp Unsalted Butter
  • 1 small pinch Chilli Flakes (optional)
  • 1 small pinch Chilli Flakes (optional)
  • 1 small pinch Chilli Flakes (optional)
  • Lemon Juice, to taste
  • Lemon Juice, to taste
  • Lemon Juice, to taste
  • Freshly Grated Parmesan, to serve
  • Freshly Grated Parmesan, to serve
  • Freshly Grated Parmesan, to serve
  • Salt & Black Pepper, to taste
  • Salt & Black Pepper, to taste
  • Salt & Black Pepper, to taste
  • Olive Oil, as needed
  • Olive Oil, as needed
  • 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.
Salmon Pasta in a Creamy Dill Sauce | Clip Recipe