Salmon

Creamy leek fettuccini with crispy salmon

Name: Creamy leek fettuccini with crispy salmon
Yield: 4
Ingredients: 400g fettuccine; 100ml olive oil; 2 leeks, thinly shredded lengthways; 250g sour cream; 1/3 cup tarragon leaves; 4 x 120g salmon fillets (skin on), pin-boned

2 ratings

Creamy leek fettucini with crispy salmon

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by Phoebe Wood

Jun 10, 2016

For a quick and easy pescatarian dish that's full of flavour and essential fatty acids, try this protein-packed salmon pasta.

400g fettuccine
100ml olive oil
2 leeks, thinly shredded lengthways
250g sour cream
1/3 cup tarragon leaves
4 x 120g salmon fillets (skin on), pin-boned

Method

1.

Cook pasta in a pan of boiling salted water according to packet instructions.
2.

Meanwhile, heat 1/3 cup (80ml) oil in a frypan over medium-low heat. Add leeks and 1 tsp salt. Cook, stirring, for 15 minutes or until soft. Add sour cream and tarragon. Cook, stirring, for 3 minutes or until emulsified. Fold pasta through sauce.
3.

Heat remaining 1 tbs oil in a frypan over medium-high heat. Season salmon and cook, skin-side down, for 4 minutes or until crisp.
4.

Turn and cook for a further 3 minutes for medium-rare or until cooked to your liking. Serve with fettuccine.