Salmon Pasta Lemon White Sauce

Salmon Pasta Lemon White Sauce

It’s a pasta date night, take a lover over for dinner and indulge them pasta, or as in my case, cook it for your husband after each day of DIY and think of the similar pasta you enjoy while overlooking Venice Canal pasta.

Grilled Salmon

  • freshly cracked salt and black pepper
  • 300g – 500 g fresh salmon
  • olive oil

Lemon White Sauce

  • finely grated one lemon
  • freshly cracked salt and black pepper
  • 30 ml (2 T) chopped anise
  • 500 ml (2 C) fresh cream
  • 1 whole clove
  • juice from one lemon


  • 4 servings of fresh fettucine, cook and drain


  1. Place the salmon skin side down on a baking sheet that has been sprayed with nonstick spray.
  2. Sprinkle with vegetable oil, salt and pepper.
  3. Bake the salmon for 10 minutes within the oven preheated to 180˚C.
  4. Let it cool slightly then remove the skin and flakes into large portions with a fork.
  5. Place the cream and garlic during a saucepan and convey to a boil, stirring constantly.
  6. Reduce heat and take away garlic.
  7. Add lemon peel.
  8. Season the sauce to taste with juice, salt and pepper.
  9. Continue to cook the sauce over medium heat until it thickens and coats the rear of the spoon.
  10. Add fresh fennel.
  11. Stir the cream into the recent paste.
  12. Discard the salmon.

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