I stopped by the store to get some groceries and happen to see a great deal on salmon. The guy told me that they just got the shipment in so the fish was very fresh. I went ahead and got a large fillet of it. I got home, and raided the fridge to see what I could do with it. I found some fettuccine pasta, lemon, and 4 egg yolks that I saved from a few days ago. It was ready in less than 30 minutes and I think it tasted delicious. This recipe served 3 hungry people.
Ingredients
1/2 tomato diced
Fettuccine pasta
0.88 pounds of fresh salmon
1 lemon
2 T mayonnaise
4 egg yolks
3 T butter
salt and pepper to taste
paprika or Cayenne pepper to taste.
1. Boil a pot of water to cook the Fettuccine pasta.
2. Place the salmon on a piece of foil. Sprinkle the fish with juice from 1/3 of a lemon. Then, spread the mayonnaise over the fish.
3. Place the fish in a toaster oven set to 350 degrees F. for 10-15 minutes.
4. Put the pasta in and cook until al dente.
5. Meanwhile, in a stainless saucepan or bowl, whisk the egg yolks and 1 T of lemon juice until it doubles in volume.
6. Use tongs or a spider to fish out the pasta into a colander. You want to reuse the hot water as a double boiler for the sauce.
7. While the water is boiling, hold the stainless saucepan, with the egg yolk mixture over the water (not touching) and whisk. Slowly add melted butter as you whisk for about 2 minutes (or until your arms get tired) over the boiling water. Add salt and pepper to taste.
8. To plate, place a mound of pasta on a plate, place a piece of the salmon over the pasta and pour some of the sauce over the pasta and fish. Top with the diced tomatoes and sprinkle with a little paprika or cayenne pepper. serve with a wedge of lemon.
Ingredients
1/2 tomato diced
Fettuccine pasta
0.88 pounds of fresh salmon
1 lemon
2 T mayonnaise
4 egg yolks
3 T butter
salt and pepper to taste
paprika or Cayenne pepper to taste.
1. Boil a pot of water to cook the Fettuccine pasta.
2. Place the salmon on a piece of foil. Sprinkle the fish with juice from 1/3 of a lemon. Then, spread the mayonnaise over the fish.
3. Place the fish in a toaster oven set to 350 degrees F. for 10-15 minutes.
4. Put the pasta in and cook until al dente.
5. Meanwhile, in a stainless saucepan or bowl, whisk the egg yolks and 1 T of lemon juice until it doubles in volume.
6. Use tongs or a spider to fish out the pasta into a colander. You want to reuse the hot water as a double boiler for the sauce.
7. While the water is boiling, hold the stainless saucepan, with the egg yolk mixture over the water (not touching) and whisk. Slowly add melted butter as you whisk for about 2 minutes (or until your arms get tired) over the boiling water. Add salt and pepper to taste.
8. To plate, place a mound of pasta on a plate, place a piece of the salmon over the pasta and pour some of the sauce over the pasta and fish. Top with the diced tomatoes and sprinkle with a little paprika or cayenne pepper. serve with a wedge of lemon.