Monday, May 6, 2013

Creamy Salmon and Dill Pasta



I love cream sauces, but they are often hard to find without wheat added to them to thicken them up. So I mostly, and sadly, go without. However, having tasted a glorious salmon with capers gf pasta at a restaurant I wanted to imitate it at home. At the restaurant they actually just served the dish without the cream sauce and used olive oil and capers to flavour it, which was surprisingly pretty good. However, sometimes you wish you could just have the item as it was listed on the menu. So this is my attempt to make it at home. I think it is pretty tasty, with a lovely fresh spring feel to it. The next step will be to find a dairy free alternative. Any suggestions?


Creamy Salmon and Dill Pasta

GF Pasta
1-2 salmon fillets (or canned salmon)
1 lemon (for juice and rind)
2 tablespoons olive oil
1 sweet onion, chopped
1 heaping tablespoon minced garlic
1-2 tablespoons of capers
1 cup fresh beans, chopped (or use frozen peas or asparagus)
½ cup gf chicken stock
¼ cup sour cream
1-2 tablespoons fresh dill, finely chopped
salt and pepper to taste
grated parmesan cheese (optional)

To start, preheat your oven to 350 degrees F. Then place some foil on a cookie tray and place your salmon fillets on the foil. Salt and pepper the fillets and drizzle with the juice of half a lemon. Bake for 15-20 minutes, until light pink and flaky.

Meanwhile prepare your gluten free pasta as the package directs.

While the salmon is baking and the pasta is boiling, place a few tablespoons of oil into a frying pan and turn to medium-high heat.  Place the onions, garlic and capers into the pan and fry until the onions are golden. Next add beans or other optional vegetables and cook for 3-5 more minutes. Next add the chicken stock and sour cream and stir until creamy. Lower the heat to medium and allow it to simmer. While it’s simmering you can add the rind of half a lemon, freshly chopped dill and salt and pepper to taste.  Now flake your salmon fillet(s), leaving the skin behind, into the sauce and stir.

Once the sauce has reached the consistency you like and your pasta has cooked, strain the pasta and add it back into the pot. Pour your sauce over the pasta and mix well. Plate the pasta and top with freshly grated parmesan cheese and pepper. 

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