Wednesday, May 22, 2013

Fettuccine with Lemon-Marinated Salmon & Capers: An Easy Spring Pasta Dinner

While deciding on this week's soup; Cannellini Bean and Fresh Tomato Broth from Off the Shelf by Donna Hay, I found myself repeatedly salivating over a picture of Lemon Marinated Salmon and Pasta. It must have been the capers. It's always the capers for me. Of course the salmon, lemon, Parmesan, and heap of noodles certainly didn't hurt. 

Now if you have raw(ish) fish issues, this dish may not be for you. The salmon does end up lightly "cooked" on the outside from the lemon juice, ceviche-style, making it tender and succulent, but isn't cooked within. Sushi, ceviche or poke fans, and the more adventurous will likely enjoy it. The lemony flavor, combined with the fried capers and cheese is excellent, and the dish ends up being satisfying without being heavy and is nice for a light spring dinner.

Fettuccine with Lemon-Marinated Salmon & Capers
From Off The Shelf by Donna Hay
(Serves 4)

600 g (20 oz) salmon fillet, skin removed
3 Tbsp lemon juice
1 Tbsp olive oil 
400 g (14 oz) spaghetti, linguine  or fettuccine
1 Tbsp olive oil
3 Tbsp salted capers, rinsed
1 cup grated Parmesan cheese
1/4 cup roughly chopped flat leaf parsley
cracked black pepper

Cut the salmon into small dice and place in a bowl with the lemon juice and olive oil.  Refrigerate for 30 minutes, stirring once.

Place the pasta in a large saucepan of lightly salted boiling water and cook until al dente. Drain.

Heat a frying pan over medium heat. Add the oil and capers and cook for 3 minutes or until crisp. Toss the pasta with half of the Parmesan and the capers and place on serving plates. Toss the salmon with the remaining Parmesan, the parsley and black pepper, spoon over the pasta and serve. 

Notes/Results: I really liked the combination of flavors and the cool salmon on top of the warm pasta and caper mix, with the Parmesan melting in just so. I made a half-batch, worried the salmon might suffer texture issues. But I have to say that the fish on my plate the next day for lunch was still surprisingly firm and good. (Note: The best way to enjoy this dish the next day is to store the fish and pasta separately in the fridge, heat the pasta slightly and then top with the fish.) The health coach in me would tell you to use a whole wheat or more fiber-friendly pasta however, the store had bags of fresh pasta on sale and sometimes you just *need* to splurge and savor it. ;-) This dish goes together quickly, after the salmon marinates and makes for an easy weeknight dinner. I will make this again.

1 comment:

  1. I would definitely be happy eating that almost-raw salmon, especially if it was smothered in capers!


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