SALMON & PASTA IN LEMON WINE REDUCTION SAUCE

When you’re looking for an elegant and well-composed salmon dish, this is the one. Full of fresh, lemony flavor and delicious textures, feel free to serve it over pasta, salad, or on its own.

INGREDIENTS:

LEMON WINE REDUCTION SAUCE

1-2 tablespoons oil

½ purple onion, finely chopped

2 cloves crushed garlic

¼ cup Tuscannini white cooking wine

1 teaspoon lemon zest

3 tablespoons lemon juice (1 lemon, juiced)

1 tablespoon chicken soup mix

1 tablespoon cornstarch

1 tablespoon water

1 tablespoon chopped capers, optional

1 tablespoon chopped, fresh parsley

1 teaspoon freshly ground black pepper

1-2 tablespoons margarine

HONEY LEMON SALMON

4-6 baby salmon filets or 1 side of salmon

Salt and freshly ground black pepper, to taste

2 lemons, thinly sliced

1 ½ tablespoons honey (or maple syrup)

1 lemon, juiced

PASTA

1 pkg fettuccine pasta, cooked according to package instructions

DIRECTIONS:

LEMON WINE REDUCTION SAUCE:

1. Heat oil in a medium skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened, about 2-3 minutes.

2. Add the crushed garlic, wine, lemon zest and lemon juice; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the liquid is reduced by about half (2-3 minutes).

3. Meanwhile dilute the chicken soup mix and cornstarch in 1 cup water. Add the mixture to the skillet, then add the capers, parsley, and black pepper. Cook, stirring, until the sauce is reduced by about half (about 2-3 minutes).

4. Remove pan from heat and stir in margarine until melted. 5. Reheat mixture before serving.

HONEY LEMON SALMON

1. Preheat your oven to 375° and line a baking sheet with parchment paper.

2. Wash the salmon and pat dry with paper towel. Place the salmon on your prepared baking sheet and tuck the lemon slices beneath, on top and around the slices.

3. Sprinkle the salmon with salt and pepper to taste.

4. In a small bowl, whisk the honey with the lemon juice. Brush the mixture on top of the salmon and lemons.

5. Bake for 20 minutes until the fish flakes easily. Turn the oven to broil and bake for an additional 2-3 minutes until slightly crisp around the edges.

ASSEMBLY:

Place a bed of cooked fettuccine on your plate (swirl in circles to make it look pretty). Top with a slice of baked salmon and generously drizzle with the Lemon Wine Reduction Sauce. Garnish with fresh parsley and serve warm.

TIP:

You can prep all the ingredients before Yom Tov. To serve, simply bring the fettuccine and baked salmon to room temperature. Then, gently reheat the Reduction Sauce over low-medium heat.