Salmon fettuccine in creamy lime sauce
The Australian Women’s Weekly 100 Pasta favourites
Salmon fettuccine in creamy lime sauce
Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Lunch,
MainFavourite flavours: Pasta
Salmon fettuccine in creamy lime sauce
INGREDIENTS
375g fettuccine pasta
1 tablespoon olive oil
4 x 220g salmon fillets, skinned
1 small brown onion (80g), chopped finely
1 clove garlic, crushed
2 teaspoons finely grated lime rind
1 tablespoon lime juice
¼ cup (60ml) dry white wine
300ml cream
½ teaspoon drained pink peppercorns, crushed
1/3 cup coarsely chopped fresh chives
METHOD
Cook pasta in large saucepan of boiling water until tender; drain.
Meanwhile, heat half the oil in large frying pan; cook fish until browned both sides and cooked as desired. Place fish in large bowl; flake into large pieces.
Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Add rind, juice and wine; bring to the boil. Boil, stirring, until liquid reduces to about 2 tablespoons. Stir in cream and peppercorns; return to the boil. Remove from heat.
Combine pasta and chives in large bowl with fish, drizzle with sauce; toss gently.
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