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Fettuccini with Salmon Sauce

2 tablespoons butter
10 ounces salmon, cut into thin strips
1 leek, sliced
1 red onion, thinly sliced
1 clove garlic, crushed
3/4 cup light cream
3/4 cup sour cream
1/2 tablespoon cornstarch
2 tablespoons lemon zest
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
8 ounces dry fettuccini noodles
1/4 cup grated Parmesan cheese

Melt butter in a large skillet over medium heat. Add the salmon, leek,
onion, and garlic, and fry until fragrant, about 2 minutes. In a medium
bowl, mix together the cream, sour cream, and cornstarch; stir into the
skillet. Stir in the lemon zest, pepper, and paprika. Cook, stirring
constantly, for 10 minutes, until sauce is thickened and salmon flakes
easily with a fork. Meanwhile, bring a large pot of lightly salted
water to
a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente.
Drain, and toss with the salmon sauce. Top with Parmesan cheese to

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