Salmon Pasta in a Creamy Dill Sauce
- 2 Salmon Fillets (skinned & deboned)
- 7oz / 200g Spaghetti (or long cut pasta of choice)
- 3/4 cup / 180ml Heavy Cream
- 1/3 cup / 80ml White Wine
- 2 sprigs of Fresh Dill
- 1 tsp Fresh Dill, finely diced
- 1 heaped tbsp Fresh Parsley, finely diced + extra for serving
- 2 small Shallots, finely diced
- 2 cloves Garlic, finely diced
- 1 tbsp Unsalted Butter
- small pinch of Chilli Flakes (optional)
- Lemon Juice, to taste
- Parmesan, to serve
- Salt & Black Pepper, to taste
- Olive Oil for frying
- Generously season all sides of your salmon with salt and pepper.
- Fry over medium-high heat in a small drizzle of olive oil. Once golden on one side, flip over and place a sprig of dill on top of each fillet. Melt butter into the pan and baste the salmon (see video). Fry the 2 other sides of the salmon then place to one side and rest.
- Cook your pasta until al dente, reserving a cup of starchy pasta water. Drain when needed.
- Lower to medium heat and fry your shallots in the leftover browned butter until softened, then fry your garlic for a further minute or so.
- Pour in your wine, deglazing the pan as necessary. Leave to simmer for a minutes to reduce, then stir in your cream. It’s important to reduce the wine so it burns off the alcohol and doesn’t end up too bitter.
- Add your dill, parsley, small pinch of chilli flakes (optional) and a small squeeze of lemon juice to taste (careful, you won’t need much). Season with salt and pepper.
- Shred your salmon or cut to bite sized chunks then add to your sauce. Use your pasta water to thin out as necessary.
- Combine with your pasta then serve with an extra sprinkle of parsley and a good grating of parmesan.