20 Jan Salmon Fettucini with Creamy Lemon Vinaigrette
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.
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
Juice of ½ lemon
1 teaspoon kosher salt
2 tablespoons mayonnaise
1 pound fettucine pasta
Salt for cooking pasta
4 tablespoons unsalted butter
Blender or immersion blender
Large stock pot
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.
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.
For a lighter or low-carb option serve the salmon and vinaigrette over salad greens.
Recipe and photo by Lia Soscia