Tilted Forum Project Discussion Community

Tilted Forum Project Discussion Community (https://thetfp.com/tfp/)
-   Tilted Food (https://thetfp.com/tfp/tilted-food/)
-   -   Pasta with Lemon Butter sauce and Pan Fried Salmon (https://thetfp.com/tfp/tilted-food/91365-pasta-lemon-butter-sauce-pan-fried-salmon.html)

Ripsaw 06-29-2005 06:47 AM

Pasta with Lemon Butter sauce and Pan Fried Salmon
 
Ingredients

Pasta, your pick, for 2 servings
8oz heavy cream
2 tbsp butter
juice of 1 lemon
Parmesan cheese
zest of 1 lemon
oregano
chives

Salmon Filet, halved, skin on
Dry rub of your choice, Cajun, blackened, salt, etc.
Olive oil to coat lightly

Boil water for pasta. Prepare a skillet large enough to cook both pieces of fish at the same time. Start the fish, skin side down over medium high heat. Cook for at least four minutes to develop a nice crispy skin that will release from the pan easily. Add the pasta and salt to taste to the boiling water. Flip the fish, and cook for the time it takes your pasta to become al dente. Melt the butter in another skillet and add the lemon juice. Heat through, and add the cream. Add the pasta to the sauce, grate some cheese over it, and toss in the zest and oregano. Plate the salmon with some pasta, grate some cheese over it and garnish with the fresh chives.

*Lemon butter sauce graciously given to the Greater New York Area by the Scotto family - GDNY. Wow, that's good.

kutulu 06-29-2005 11:12 AM

I've just started pan frying fish. Before then I'd always grilled or broiled it. This sounds good.

Biscuit Buns 06-29-2005 11:39 AM

God, that sounds good! I'm all over a good lemon butter sauce.

maleficent 06-29-2005 11:41 AM

Sounds good but lemon butter seems to be the wrong name for it -- with the cream and the parmesean cheese in it- it's more of an alfredo sauce with lemon....

but like shakespeare said -- what's in a name-- a rose by any other would smell as sweet...

StanT 07-06-2005 06:38 PM

Tried this this evening. While I'm a fairly good cook, I really stink at sauces. I substituted dill for chives and served it over a blackened blackened tuna steak. Turned out very nice.

Thanks

maleficent 01-08-2006 09:22 AM

I got a beautiful salmon filet last night, fresh not frozen... skin still on...

A little bit of olive oil fresh ground salt and fresh ground pepper...

Dropped it in a hot skillet... and let it cook about 3 minutes per side...

the fish side was such a beautiful color... and the fish was medium rare. and oh so delicious..

rlynnm 01-15-2006 12:29 AM

Mal, I love your simple yet oh so very yummy take on preparing food...


All times are GMT -8. The time now is 03:40 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
Search Engine Optimization by vBSEO 3.6.0 PL2
© 2002-2012 Tilted Forum Project


1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 282 283 284 285 286 287 288 289 290 291 292 293 294 295 296 297 298 299 300 301 302 303 304 305 306 307 308 309 310 311 312 313 314 315 316 317 318 319 320 321 322 323 324 325 326 327 328 329 330 331 332 333 334 335 336 337 338 339 340 341 342 343 344 345 346 347 348 349 350 351 352 353 354 355 356 357 358 359 360