Salmon Fillets with Sauteed Lemons and Onions on Farfalle

Total Time:
33 min
10 min
23 min

4 servings

  • 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.

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