Salmon Fettucini with Creamy Lemon Vinaigrette

by The Gilded Fork

Salmon is a versatile, mild-tasting fish that adapts well to a variety of flavor combinations. This dish is a luscious way to serve pasta for a special evening; the lemony vinaigrette serves as a tangy counterpoint to the buttery smoothness of the salmon. The salmon and vinaigrette can also be served atop greens for a light salad.

4 Servings

Ingredients

For the poached salmon:
1 1-pound salmon fillet, de-boned with skin left on
2 stalks celery, cut into 2” pieces
1 medium onion, sliced
1 tablespoon black peppercorns
1 cup white wine
2 cups water
Salt and pepper to taste

For the creamy lemon vinaigrette:
½ cup extra virgin olive oil
¼ cup rice wine vinegar
2 cloves garlic
3 scallions
Juice of ½ lemon
1 teaspoon kosher salt
2 tablespoons mayonnaise

1 pound fettucine pasta
Salt for cooking pasta
4 tablespoons unsalted butter

Equipment

Baking dish
Blender or immersion blender
Large stock pot

Preparation

Prepare the poached salmon:
Preheat the oven to 325° F. Place the celery, onions, black peppercorns, white wine and water in the bottom of a baking dish. Lightly salt and pepper the salmon fillet. Place the salmon in the baking dish, skin-side down. Cover the baking dish with foil and bake in the oven for 20 – 30 minutes or until the fish flakes. Immediately remove the salmon from the poaching liquid and cool completely. Remove the skin and flake the fish into small pieces . Set aside.

[Chef’s Note: It is best to poach a whole piece of salmon as it will cook more evenly. Also, the skin will come off in one piece after it’s poached.]

Prepare the vinaigrette:
Combine all the vinaigrette ingredients into a blender or a container large enough to accommodate an immersion blender. Blend ingredients well. Set aside.

Prepare the fettucine:
Prepare a pot of well-salted water and bring to a boil. Add fettucine and cook until al dente. Drain fettucine and place back into the pot, but keep the pot off the heat. Toss with 4 tablespoons of butter, coating the fettucine completely. Add the salmon and vinaigrette and toss gently to blend. Serve immediately.

Service

This dish can also be served at room temperature or cold as a salad. If serving cold, keep ingredients separate until ready to serve so the fettucine does not soak up too much of the dressing.

Variations

For a lighter or low-carb option serve the salmon and vinaigrette over salad greens.

Recipe and photo by Lia Soscia

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