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Salmon Fillets with Sauteed Lemons and Onions on Farfalle (Emeril Lagasse) Recipe

Salmon Fillets with Sauteed Lemons and Onions on Farfalle (Emeril Lagasse) Recipe

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Salmon Fillets with Sauteed Lemons and Onions on Farfalle (Emeril Lagasse)

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Ingredients:

Serving

2 tbsp sour cream or creme fraiche
1 1/2 tsp lemon juice
1/2 tsp salt
4 (6-oz) salmon fillets, skinned
essence , recipe follows
2 tbsp olive oil , plus 2 tablespoons
1 medium yellow onion, very thinly sliced
2 medium lemons, ends trimmed and sliced into very thin rounds
12 oz farfalle pasta
2 tbsp extra-virgin olive oil
1/4 cup sliced scallions
chopped fresh parsley leaves, garnish

Directions:

In a small bowl, stir to combine the sour cream, lemon juice, and salt. Set aside.
Meanwhile, lightly season the salmon on both sides with Essence.
In a large skillet or saute pan, heat 2 tablespoons of the olive oil over medium-high heat. When the oil is hot, add the onions and cook just until beginning to get translucent, about 3 minutes. Spread the onions out so they cover the bottom of the pan. Place the salmon fillets on top of the onions and lower the heat to medium-low. Top the salmon with the lemon slices. Cover and cook until the salmon is just cooked through and the onions are caramelized, about 8 to 10 minutes. Be careful not to burn the onions while the salmon is cooking. If they begin to burn, add a little water to moisten them.
While the salmon is cooking, cook the pasta in a large pot of boiling, salted water. Drain and toss with remaining olive oil, salt, and scallions.
Divide the warm pasta among 4 large plates. Place 1 salmon fillet and the sauteed lemons and onions over each serving of pasta. Top with the sour cream sauce and drizzle with the extra-virgin olive oil. Garnish with parsley and serve.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	292.7 Kcal (1225 kJ)
Calories from fat	172.97 Kcal
		% Daily Value*
Total Fat	19.22g	30%
Cholesterol	25.63mg	9%
Sodium	407.16mg	17%
Potassium	201.08mg	4%
Total Carbs	21.11g	7%
Sugars	1.05g	4%
Dietary Fiber	1.61g	6%
Protein	10.57g	21%
Vitamin C	17.9mg	30%
Iron	72.1mg	400%
Calcium	43.3mg	4%

Amount Per 100 g
Calories	146.94 Kcal (615 kJ)
Calories from fat	86.83 Kcal
		% Daily Value*
Total Fat	9.65g	30%
Cholesterol	12.87mg	9%
Sodium	204.39mg	17%
Potassium	100.94mg	4%
Total Carbs	10.6g	7%
Sugars	0.53g	4%
Dietary Fiber	0.81g	6%
Protein	5.31g	21%
Vitamin C	9mg	30%
Iron	36.2mg	400%
Calcium	21.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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