Welcome back to my forth and final part of my Homemade May Series!
If you want to catch up on the last three previous posts you can view them here...
Extraordinary Uses for Ordinary Things
To conclude this series I've decided to share with you all one of my favourite home-made recipes which is a creamy lemon-salmon pasta dish! I really like this dish because its packed with flavour and has a very subtle hint of lemon which complements the salmon well. Its perfect for any occasion as its quick it whip up, easy to follow and you can tailor it to your taste buds!
My partner is actually a celiac which can sometimes be tricky when planning meals and making sure they don't contain gluten, so for this dish I have decided to switch to gluten free pasta, however regular pasta will still work fine and make no difference what so ever. Talking of allergies, this recipe also contains cream so if you are lactose intolerant then it may be best to steer away from this one! Other than that this dish is very indulgent and yummy! So let's get started!
What you will need...
- 4-6 slices of Lemon
- 1tbsp chopped fresh Rosemary
- 1tbsp fresh Thyme
- 1tbsp Butter
- 3tbsp Olive Oil
- 4 Garlic Cloves
- 1diced Onion
- 300ml Double Cream
- 1tbsp chopped Mint Leaves
- 2 fresh Salmon Steaks
- 1 bag of Pasta
- Place a large deep saucepan on medium heat, add the butter and let it melt.
- Once melted, add in 4 crushed garlic cloves and the diced onion, stir frequently to avoid it to burn, keep stirring for around 2-3 minutes.
- Add in the salmon steaks skin side down and leave to cook through for 3-5 minutes until the salmon turns to a light pink.
- Once salmon is cooked enough to become tender then you need to shred the salmon- to do this you will need a cutting knife and a fork. Use the fork to gently hold the salmon in place whilst brushing over the salmon with a sharp knife to begin to shred it, once the steaks are completely shredded mix in with the onion and garlic.
- Add in the sliced lemon.
- Pour in the cream and put onto a low heat and let simmer.
- Now is the perfect time to boil your pasta, leave to boil for around 9-12 minutes.
- keep stirring the pasta frequently whilst adding in your seasoning ( this can be altered- more or less, depending on preferred taste) Mix in the rosemary, thyme and mint leaves along with a little back pepper if you like.
- Continue to stir until pasta is cooked.
- Once pasta is ready to eat drain it off and splash some Olive Oil over top then place on a plate.
- Take your sauce off the heat and pour generously over your pasta- ( you can add some grated parmesan if preferred however I feel the sauce is very rich without it) and pop 2 mint leaves on top to serve.
Eat and Enjoy!
Thanks for reading-xx