Recipe of the Week

Lemon pepper salmon over pasta

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LORRIE CECIL/THISWEEKNEWS
The recipe for Lemon pepper salmon pasta, courtesy of Phil Liesenfeld of Stars Grill can be found at thisweeknews.com/foodandwine.
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-1/2 yellow onion diced
-Pinch red chile flakes
-Pinch fresh ground black pepper
-1 t cooking oil 

-1/2 zucchini, cut in half, cut on the bias
-4 oz diced salmon fillet

-1/2 C chicken stock
-1 lemon juiced
-1/2 C cream
-2 T unsalted butter
-8 oz cooked linguine

-2 C uncooked spinach
-8 each cherry tomatoes, halved.
-2 slices toasted bread
-Salt, to taste

-In a large skillet, sauté the onions, chile flakes and pepper for roughly 3 minutes on medium or until the onions are clear.

-Add the zucchini and cook for an additional minute; add the diced salmon and cook for 30 seconds.

-Pour in the chicken stock, lemon juice, cream and butter. When the butter melts add the linguine.

-After about a minute, throw in the spinach and tomatoes, season with salt, and serve in a bowl with the toasted bread.

-Note, the spinach and tomatoes are added last because the spinach gets bitter and the tomatoes break apart with too much heat.

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