Salmon Fillets with Sauteed Lemons and Onions on Farfalle (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 23 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Ingredients:
2 tablespoons sour cream or creme fraiche |
1 1/2 teaspoons lemon juice |
1/2 teaspoon salt |
4 (6-ounce) salmon fillets, skinned |
essence, recipe follows |
2 tablespoons olive oil, plus 2 tablespoons |
1 medium yellow onion, very thinly sliced |
2 medium lemons, ends trimmed and sliced into very thin rounds |
12 ounces farfalle pasta |
2 tablespoons extra-virgin olive oil |
1/4 cup sliced scallions |
chopped fresh parsley leaves, garnish |
Directions:
1. In a small bowl, stir to combine the sour cream, lemon juice, and salt. Set aside.
2. Meanwhile, lightly season the salmon on both sides with Essence.
3. 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.
4. 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.
5. 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.
6. Essence (Emeril's Creole Seasoning):
7. 2 1/2 tablespoons paprika
8. 2 tablespoons salt
9. 2 tablespoons garlic powder
10. 1 tablespoon black pepper
11. 1 tablespoon onion powder
12. 1 tablespoon cayenne pepper
13. 1 tablespoon dried leaf oregano
14. 1 tablespoon dried thyme
15. Combine all ingredients thoroughly and store in an airtight jar or container.
16. Yield: about 2/3 cup
17. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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