Shells with Salmon Cream Sauce is another great pasta recipe I can’t seem to live without. This is a tasty dish made with a blend of salmon and dill in a sauce that‘s creamy and delicious
I love to use Atlantic salmon for this recipe because of it’s rich buttery texture and flavor. You can saute it in a little olive oil and garlic or you can poach the fish until the flesh is tender and flaky.
The Salmon Cream Sauce is made with my favorite combination of heavy whipping cream and Parmesan cheese. Enjoy!
1 pound of medium size shells
4 center-cut salmon fillets, poached
2 to 4 cups of water
4 lemon slices
1 medium yellow onion, finely chopped
1 shallot, finely chopped
2 cloves of garlic, finely chopped
1 Tbls of extra virgin olive oil
1 Tbls of butter
1/2 cup of white wine
1 cup of heavy whipping cream
1/3 cup of fresh dill, chopped
½ cup of fresh grated Parmesan cheese
1 tsp of salt
1 tsp of fresh ground black pepper
Using a sharp knife remove the skin from the salmon.
Add the water and the lemon to a large frying pan and bring to a boil.
Reduce to a simmer.
Submerge the salmon fillets in the water and cook for 3 to 4 minutes.
Remove the fillets with a slotted spoon and place on a plate covered with a paper towel to cool.
Flake the salmon with your hands into a bowl and set aside.
In 6 quarts of boiling salted water, cook the pasta until al dente. About 8 to 10 minutes.
Meanwhile, in a large frying pan, saute the onions, shallots and garlic in the olive oil and butter until tender.
Add the wine and reduce by half.
Add the whipping cream and the dill and bring to a slight simmer.
Cook for about 3 to 4 minutes.
Stir in the Parmesan cheese and the salmon.
Season with salt and pepper.
Drain and plate the pasta and pour sauce over the top.
Serves 4 to 6 people.
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