Today’s Lunch: Fettuccine with Salmon

Sometimes lunch is a matter of what you have left in your pantry. Or freezer. Or both. Pasta, as a common stand-in for quick home lunches, does not have to be drowned in tomato sauce and/or cheese to qualify as lunch. With as few as three additional ingredients, you can turn pasta, – leftover or newly made– into a simple, delicious lunch.

Cook the fettuccine al dente. That is, cook it for eight minutes in rapidly boiling salted water, then drain it and rinse it lightly in hot water so it doesn’t clump. If you’re using leftover, soak it in sink-hot water for a few minutes to loosen it up. This also raised the temperature of the pasta so the overall cooking time is less.

Cube up 150g of salmon. The pieces should be no more than 2cm on a side. You want the salmon to be able to cook in three to four minutes.

Heat a pan with 20g of butter. Take a portion of the pasta and put it the pan. Swirl it around to coat the pasta with butter. Pour 60-70ml of cream over the pasta and reduce the heat to allow the cream to thicken. Toss the salmon into the pan with a pinch of salt and continue to flip the pasta and salmon together to thoroughly coat. Cook for three minutes, or until the salmon is just cooked through.

Turn the pasta out into a bowl. Garnish with a fresh herb*. Not too much and nothing to overbearing.

The hardest part of the recipe is resisting the urge to make just another portion. And another.

*The herb in the picture is fennel, not dill.

 

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