Fettuccine with Salmon and Snap Peas
- Kosher salt
- 12 ounces fettuccine
- 8 ounces snap peas, strings removed, cut into thirds
- 4 tablespoons unsalted butter
- 1 shallot, thinly sliced
- 1 12 -ounce skinless wild salmon fillet, cut into 2-inch pieces
- Freshly ground pepper
- 1/4 cup chopped mixed herbs (such as dill, parsley and/or chives)
- Juice of 1/2 lemon
Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the salmon; season with 3/4 teaspoon salt and a few grinds of pepper. Cook, turning once, until the salmon is just cooked through, about 3 minutes. Transfer to a plate.
Add the pasta and snap peas to the skillet along with 1/2 cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, the herbs and lemon juice. Cook, tossing and adding more of the reserved cooking water if necessary, until the pasta is coated, about 1 more minute. Season with salt and pepper. Top with the salmon.
Photograph by Antonis Achilleos
Recipe courtesy of Food Network Magazine
Recipe courtesy of Aaron McCargo Jr.
Recipe courtesy of Giada De Laurentiis