SALMON FETTUCCINE

SALMON FETTUCCINE

INGREDIENTS

• 2 pounds salmon
• 3 tablespoons fresh dill, chopped
• Kosher salt and black pepper
• 4 to 5 garlic cloves, pressed or finely chopped
• 1 medium shallot, diced
• 1 tablespoon fresh thyme
• 2 tablespoons fresh dill
• 1 cup sweet peas
• 1 cup half-and-half
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• freshly ground black pepper
• olive oil
• 1/2 pound fettuccine or other pasta, cooked to al dente

INSTRUCTIONS

1. Prepare the salmon: remove the skin and bones. Cube into large chunks, 1 to 1 1/2-inch pieces, and place into a large bowl. Season generously with kosher salt, freshly ground black pepper and 3 tablespoons fresh dill. Toss to coat the fish evenly.
2. Preheat a medium fry pan over medium heat and add a few tablespoons of olive oil. Once pan is hot, add the salmon. Fry on medium heat, turning cubes every 2 minutes, until fish is done; 8 to 10 minutes, depending on thickness. Remove salmon from pan and keep warm.
3. Into the same pan, add the garlic and diced shallot. Keep pan over a low-medium heat and sweat the shallot until translucent, but not browned. Add the fresh thyme and cook for a few minutes. Add the wine and turn heat up to medium; cook to reduce wine in half.
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