Lemon Cream Salmon
Ingredients of Lemon Cream Salmon
Water 12 cups 3 L Salt 1 1/2 tsp. 7 mL Spaghettini 12 oz. 340 g Cooking oil 1 tsp. 5 mL Finely chopped onion 1/2 cup 125 mL Garlic cloves, minced 2 2 All-purpose flour 2 tbsp. 30 mL Prepared chicken broth 1 cup 250 mL Half-and-half cream 1 1/2 cups 375 mL Salt 1/2 tsp. 2 mL Pepper 1/4 tsp. 1 mL Salmon fillets, skin removed, cut into 1/4 inch (6 mm) thick strips 1 lb. 454 g Chopped fresh parsley 1 tbsp. 30 mL Grated lemon zest 1 tbsp. 30 mLHow to Lemon Cream Salmon
Combine water and salt in Ducth oven. Bring to a boil. Add pasta. Boil, uncovered, for 9 to 11 minutes. stirring occasionally, until tender but firm. Drain. Return to same pot. Cover to keep warm.
Heat cooking oil in large frying pan on medium. Add onion and garlic. Cook for about 5 minutes, stirring often, until onion is softened.
Add flour. Heat and stir for 1 minute. Slowly add broth, stirring constantly, until boilling and thickened. Add next 3 ingredients. Stir.
Add salmon. Simmer for 3 to 5 minutes, stirring occasionally, until salmon flakes easily when tested with a fork. Add to pasta.
Sprinkle with parsley and lemon zest. Toss gently to combine. Makes about 7 cups (1.75 L)
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