Salmon Fillets with Sauteed Lemons and Onions on Farfalle
- 2 tablespoons sour cream or creme fraiche
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon salt
- 4 (6-ounce) salmon fillets, skinned
- Essence, recipe follows
- 2 tablespoons olive oil, plus 2 tablespoons
- 1 medium yellow onion, very thinly sliced
- 2 medium lemons, ends trimmed and sliced into very thin rounds
- 12 ounces farfalle pasta
- 2 tablespoons extra-virgin olive oil
- 1/4 cup sliced scallions
- Chopped fresh parsley leaves, garnish
In a small bowl, stir to combine the sour cream, lemon juice, and salt. Set aside.
Meanwhile, lightly season the salmon on both sides with Essence.
In a large skillet or saute pan, heat 2 tablespoons of the olive oil over medium-high heat. When the oil is hot, add the onions and cook just until beginning to get translucent, about 3 minutes. Spread the onions out so they cover the bottom of the pan. Place the salmon fillets on top of the onions and lower the heat to medium-low. Top the salmon with the lemon slices. Cover and cook until the salmon is just cooked through and the onions are caramelized, about 8 to 10 minutes. Be careful not to burn the onions while the salmon is cooking. If they begin to burn, add a little water to moisten them.
While the salmon is cooking, cook the pasta in a large pot of boiling, salted water. Drain and toss with remaining olive oil, salt, and scallions.
Divide the warm pasta among 4 large plates. Place 1 salmon fillet and the sauteed lemons and onions over each serving of pasta. Top with the sour cream sauce and drizzle with the extra-virgin olive oil. Garnish with parsley and serve.Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Recipe courtesy of Emeril Lagasse, 2003
Recipe courtesy of Bobby Flay
Recipe courtesy of Tom Pizzica