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Smoky Salmon with Lemon Caper Cream Sauce

Smoky seared salmon served over linguine with a Parmesan caper cream sauce. 
Difficulty: Easy
Time: 30-35 min
Calories: 884 Fat: 35g Carbs: 73g Protein: 65g

ABOUT THE DISH

This dish strikes a perfect balance between hearty and light – just right for these transitional weather days.  Locally-made linguine pasta is coated with a lemony, caper-studded cream sauce. Seared salmon gets extra depth from a dusting of smoked paprika.

Ingredients
Linguine
Garlic
Shallot
Capers
Parsley
Smoked paprika
Cremini mushrooms
Lemon
White Wine
Salmon Filets
Parmesan
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Cooking terms for this recipe

Al Dente Literally “to the tooth”. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.
Deglaze To dissolve the small particles remaining in a pan by adding liquid and heating.
Zest The peel of, or grating of a citrus peel for flavor.

What you need

Large pot

Large sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Bring 6 cups salted water to a boil in a large pot. Wash and dry all produce. Mince or grate garlic. Peel and dice shallot. Mince parsley leaves and stems. Zest lemon. Quarter cremini mushrooms. Grate parmesan. Remove salmon from package; rinse and pat dry. Season fillets all over with smoked paprika, and a pinch of salt and pepper.

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Step 2: COOK PASTA

Add linguine to boiling water and cook 8-10 min until al dente. Drain well; return to pan and drizzle with a small amount of oil to keep from sticking. While pasta is cooking, start to sear salmon (Step #3).

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Step 3: SEAR SALMON

Heat 1 Tbsp. oil in a large sauté pan over medium-high heat. Add salmon to hot pan, sear for 2-3 min per side. Remove from pan and set aside.

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Step 4: MAKE THE SAUCE

Using large sauté pan again, heat 2 Tbsp. oil over medium-high heat. Add cremini mushrooms and shallots; sauté for 4-5 min until mushrooms are golden in color. Add garlic and capers, sauté 1 min. Deglaze pan with white wine, reduce heat to medium and slowly add the heavy cream. Simmer for 1-2 min.

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Step 5: FINISH THE PASTA

Slowly add parmesan to cream sauce while stirring. Add pasta and lemon zest, mixing well. Break salmon into large chunks; add to pasta and combine without stirring too much.

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Step 6: PLATE YOUR DISH

Divide pasta between two bowls. Garnish with parsley. Enjoy!