Boil the fettuccine in salted water, draining it 2 minutes before the time on the package. Toss with olive oil in a bowl.
Cut the salmon into large bite-sized pieces.
Slice the scallion on a diagonal and finely chop the onion. Slice or mince the garlic. Finely chop the anchovy and capers as well.
Separate the Italian parsley stems from the leaves and chop both finely. Use the stems for cooking and save the leaves for garnish.
Heat butter and olive oil in a pan and add the scallion, onion, garlic, and parsley stems, seasoning with salt and pepper, and sauté, stirring well.
Once the onion turns translucent, add the chopped anchovy and capers in turn and cook.
Pour in the white wine and cook off the alcohol over high heat, then add the whole grain mustard and heavy cream, mixing well before lowering the heat.
Add the salmon and cook over low heat, flipping it just once on each side so it doesn’t break apart.
Add the boiled fettuccine and 2 tbsp grated parmigiano-reggiano, gently mixing so the salmon stays intact.
Grate the lemon zest on top, then finish with the remaining cheese, chopped parsley leaves, and pepper.
Tips
The balance between the cream sauce and salmon is so good that even people who aren’t fans of oily fish can enjoy it without hesitation.
The sauce is inspired by bagna càuda, where garlic and anchovy are gently infused in olive oil — here it’s rounded out with the aroma of roasted scallion and the tang of capers and whole grain mustard to keep it from feeling too rich.
Salmon breaks apart easily if you stir it too much once it’s in the cream sauce, so handle it as little as possible when flipping.
Creamy Salmon & Scallion Fettuccine
Equipment: pot, frying pan, knife, cutting board, mixing bowl
Ingredients (1 serving)
- fettuccine 80g
- salmon 150g
- anchovy fillets 3
- scallion ½ stalk
- garlic 1 clove
- onion ½
- lemon ¼
- heavy cream 200ml
- parmesan cheese 3 tbsp, grated
- parsley 10g
- white wine 50ml
- unsalted butter 2 tbsp
- olive oil 2 tbsp
- capers 1 tbsp
- whole grain mustard 1 tsp
- pasta water 1 ladle (55ml)
- salt 1 tbsp (for pasta water)
- black pepper a pinch
Instructions
1. Boil the fettuccine in salted water, draining it 2 minutes before the time on the package. Toss with olive oil in a bowl.
2. Cut the salmon into large bite-sized pieces.
3. Slice the scallion on a diagonal and finely chop the onion. Slice or mince the garlic. Finely chop the anchovy and capers as well.
4. Separate the Italian parsley stems from the leaves and chop both finely. Use the stems for cooking and save the leaves for garnish.
5. Heat butter and olive oil in a pan and add the scallion, onion, garlic, and parsley stems, seasoning with salt and pepper, and sauté, stirring well.
6. Once the onion turns translucent, add the chopped anchovy and capers in turn and cook.
7. Pour in the white wine and cook off the alcohol over high heat, then add the whole grain mustard and heavy cream, mixing well before lowering the heat.
8. Add the salmon and cook over low heat, flipping it just once on each side so it doesn't break apart.
9. Add the boiled fettuccine and 2 tbsp grated parmigiano-reggiano, gently mixing so the salmon stays intact.
10. Grate the lemon zest on top, then finish with the remaining cheese, chopped parsley leaves, and pepper.
https://hong-recipe.pages.dev/en/recipes/creamy-salmon-fettuccine/
Hong's Recipe
