- 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 fettuccine 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 serve.
03/28/2018
recipepes.com
Fettucine with Heavenly Salmon Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
