Creamy Lemon and Dill Salmon Pasta
This is a gluten free, dairy free recipe. For glutenous and dairy packed alternatives, please see the notes.
Ingredients:
- 300g Salmon, chopped in cubes – I used smoked pepper
- Salt & pepper to taste
- GF Plain Flour for light coating
- 1 tablespoon rice bran or grapeseed oil
- 1 tablespoon dairy free butter, I used nuttelex.
- 1/4 cup dry white wine or rose (If you do not use or have wine, chicken stock will work perfectly)
- 1 Tblsp lemon juice
- 1 punnet of mini cherry tomatoes
- 4 cloves garlic minced
- 2 medium shallots, finely diced
- 100g Vegan cream cheese, I used Sheese cracked pepper.
- 2 – 4 tablespoon fresh dill chopped
- Uncooked GF pasta (spaghetti or fettuccine are good options) – I used fresh GF latina Tagliatelle
Method
- In a pot, boil water with added salt for your pasta. Cook it according to package directions or just to your preference. I suggest starting the sauce once the water’s boiling.
- Coat the Salmon with the flour. NB: if you are using fresh salmon, make sure to season with salt and pepper first, you will also need to pre cook your salmon before moving onto step 3.
- Add the oil and butter to a large pan over medium-high heat. Once the pan is hot, add the shallots and saute until transparent. Next add the garlic, cook briefly, then add the mini tomatoes, cook for about 1 – 2 minutes. Add in the salmon, stirring occasionally to avoid sticking.
- Add the wine (or stock) and lemon juice to the pan, this will deglaze the pan. Reduce the heat to medium and allow the liquid to cook off.
- Add the cream cheese, ¼ cup of water and dill into the pan. Cook it for a few more minutes until it’s cooked through and the sauce has reduced and thickened a bit.
- Once your pasta is ready, drain it, but reserve approximately 1 cup of pasta water. Add your cooked pasta to the sauce and ½ of the reserved pasta water. Toss it until sufficiently coated, adding more pasta water if required. Serve immediately, I added some vegan cheese on top and had this will GF bakehouse garlic bread.
Notes:
For creaminess swap out the vegan cream cheese for regular cream cheese OR you can user ½ Cup – 1 Cup maximum of heavy cream, just don’t add the extra ¼ cup of water, and allow this to reduce and thicken.
Swap out GF flour and pasta for regular flour and pasta – all the steps will be the same as will the amounts.
Don’t have fresh dill? Try 2 – 4 teaspoons dried dill instead
Skinless or skin-on salmon are both perfect for this recipe, it just comes down to personal choice. I am not picky so my salmon still had its skin.
While this recipe is epic, feel free to get creative with this recipe and add extra veg or meat if you want – zucchini would work nicely.