@31_anggii: #CapCut

31_anggi
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Monday 19 August 2024 12:30:33 GMT
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I love serving this as a date night dinner, but it also works perfectly as a quick midweek meal too! Enjoy 😋 Chris xx SALMON PASTA IN A CREAMY DILL SAUCE | Serves 2 INGREDIENTS . 2 skinless/boneless Salmon Fillets, at room temp (7oz/200g total) 7oz/200g Spaghetti (or other long-cut pasta) 3/4 cup/180ml Heavy/Double Cream, at room temp 1/3 cup/80ml Dry White Wine 2 sprigs of Fresh Dill 1 tsp Fresh Dill, finely diced 1 tbsp Fresh Parsley, finely diced + extra for serving 2 small Shallots, very finely diced 1 large clove of Garlic, very finely diced 1 heaped tbsp Butter gentle squeeze of Lemon Juice, to taste* Parmesan, to serve Salt & Black Pepper, to taste Olive Oil, as needed METHOD 1️⃣Generously season both of the salmon fillets with salt & pepper.
2️⃣Add to a non-stick pan over medium-high heat in a small drizzle of oil. Once golden on the bottom, flip over & add a sprig of dill on top of each fillet. Melt butter into the pan & baste the salmon until golden on the other side and just about cooked through the centre. Remove & place to one side. Break up into large chunks just before needed (discard dill).
3️⃣Cook pasta in salted boiling water until al dente, reserving a cup of starchy pasta water. Drain when needed. 4️⃣Lower pan to medium heat & fry shallots until deep golden, then fry garlic for another min.
5️⃣Pour in wine & leave to simmer for a good 4-5mins to reduce. This is important so it burns off the alcohol & doesn't end up too bitter. Once almost completely reduced/evaporated, stir in cream. 6️⃣Stir in dill, parsley & a small squeeze of lemon juice. Season with salt and pepper. Keep on a gentle simmer.
7️⃣Toss through the pasta until the sauce clings to it, adding a dash of starchy pasta water if you needed to loosen up the sauce. Add salmon and gently toss to combine. Serve with parmesan & leftover parsley. . *This pairs with the flavour of the salmon & cuts through the richness of the sauce. Don’t add more than a tsp in the sauce. If you want more lemon flavour squeeze over at the end.
I love serving this as a date night dinner, but it also works perfectly as a quick midweek meal too! Enjoy 😋 Chris xx SALMON PASTA IN A CREAMY DILL SAUCE | Serves 2 INGREDIENTS . 2 skinless/boneless Salmon Fillets, at room temp (7oz/200g total) 7oz/200g Spaghetti (or other long-cut pasta) 3/4 cup/180ml Heavy/Double Cream, at room temp 1/3 cup/80ml Dry White Wine 2 sprigs of Fresh Dill 1 tsp Fresh Dill, finely diced 1 tbsp Fresh Parsley, finely diced + extra for serving 2 small Shallots, very finely diced 1 large clove of Garlic, very finely diced 1 heaped tbsp Butter gentle squeeze of Lemon Juice, to taste* Parmesan, to serve Salt & Black Pepper, to taste Olive Oil, as needed METHOD 1️⃣Generously season both of the salmon fillets with salt & pepper.
2️⃣Add to a non-stick pan over medium-high heat in a small drizzle of oil. Once golden on the bottom, flip over & add a sprig of dill on top of each fillet. Melt butter into the pan & baste the salmon until golden on the other side and just about cooked through the centre. Remove & place to one side. Break up into large chunks just before needed (discard dill).
3️⃣Cook pasta in salted boiling water until al dente, reserving a cup of starchy pasta water. Drain when needed. 4️⃣Lower pan to medium heat & fry shallots until deep golden, then fry garlic for another min.
5️⃣Pour in wine & leave to simmer for a good 4-5mins to reduce. This is important so it burns off the alcohol & doesn't end up too bitter. Once almost completely reduced/evaporated, stir in cream. 6️⃣Stir in dill, parsley & a small squeeze of lemon juice. Season with salt and pepper. Keep on a gentle simmer.
7️⃣Toss through the pasta until the sauce clings to it, adding a dash of starchy pasta water if you needed to loosen up the sauce. Add salmon and gently toss to combine. Serve with parmesan & leftover parsley. . *This pairs with the flavour of the salmon & cuts through the richness of the sauce. Don’t add more than a tsp in the sauce. If you want more lemon flavour squeeze over at the end.

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