Ingredients
- 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
Directions
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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By lisabrormann
Antwerp
on February 08, 2013
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This recipe is easy to make and tasty. If I make this again, I will make more of the creme fraiche sauce because I liked it over everything, not just the salmon!
By Mees Mees
Plano, TX
on March 03, 2012
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This was so delicious! This recipe seemed so simple that I wasn't sure how much flavor it would have, but it was amazing! The only changes I made was to grate a clove of garlic into the oil before putting in the onions, and to mix some ricotta in with the sour cream and stirring into the pasta before adding the fish and onions. Also I served it with Ina Garten's roasted broccolini with garlic. My husband loved it, and he already called dibs on the leftovers!
By aud.martz
on November 08, 2011
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This recipe was awesome!!! My roommate doesn't like salmon so I substituted Halibut, and it was great. Flavors are all simple and delicious. I hate to waste food, so I took the lemons and squeezed them over my halibut and pasta. Can't wait to serve it to my dad with the salmon.
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