Salmon Pasta with Lemon-Parmesan Sauce

Name: Salmon Pasta with Lemon-Parmesan Sauce
Yield: 2 servings
Ingredients: 1 pound salmon fillet; 1/8 tsp tarragon; to taste Salt; to taste Pepper; 2-3 oz grated fresh parmesan; 2 Lemons; 2 eggs; 1-1/2 tsp capers; 2large cloves garlic diced into small pieces; 3 tbsp olive oil; as needed Red pepper flakes; 1/2 lb Rigatoni; as needed Basil leaves for garnish

1 cook is planning to make this

markscohen @cook_17761272

This dish begins with the basic process of spaghetti carbonara sauce to make a light summery salmon meal. The lemony parmesan egg sauce is actually cooked by the heat of the pasta and oil.

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Ingredients

2 servings

1 pound salmon fillet
1/8 tsp tarragon
to taste Salt
to taste Pepper
2-3 oz grated fresh parmesan
2 Lemons
2 eggs
1-1/2 tsp capers
2large cloves garlic diced into small pieces
3 tbsp olive oil
as needed Red pepper flakes
1/2 lb Rigatoni
as needed Basil leaves for garnish

Cooking Instructions

1

Preparing the fish
• Heat oven to 350°.
• Remove skin from salmon and brush both sides with olive oil. • Sprinkle tarragon on the top; salt and pepper to taste. Bake the salmon in the oven until a temperature probe in the center reads about 120°. Fish should be flaky, but very slightly pink in the center.

--> While the fish is cooking, prepare the sauce and pasta
2

Prepare Pasta to package directions al dente (about 12 minutes).
Reserve about ½ cup of the hot pasta water.
3

Sauce
• Place diced garlic and olive oil into a small saucepan and bring to a boil. Add a generous portion (1/2 tsp) of freshly grated salt and a few flakes of red pepper. Reduce heat and simmer until ready to use.
4

Place the grated parmesan into a medium bowl.
• Zest the lemons and add to the parmesan.
• Juice the lemons, and add to the parmesan mixture.
• Add the capers.
• Beat the eggs with a fork until well mixed and stir into the sauce mixture.
5

Final Preparation
• When the fish is cooked, use a plastic spatula, or a fork, to flake into bite-sized pieces.
6

Drain the pasta and return to the sauce pan in which it was cooked.
• Immediately add the sauce mixture to the pasta and toss thoroughly to partially cook the sauce.
• Heat the olive oil and garlic to a low boil and add to the pasta mixture, mixing thoroughly. If desired add a little of the reserved hot pasta water to create a creamy texture for the sauce.
7

Place the pasta into serving bowls and add the cooked salmon. Toss lightly, without shredding the salmon
• Garnish with crushed black pepper and a few basil leaves.