A Relaxed, Girlie DinnerApril 20th, 2007
Salmon and Lemon Spaghetti
I didn’t measure my ingredients, I just went by taste. For the lemon sauce I used maybe 4 tablespoons of cream, a knob of butter, the juice of a lemon and about half the zest. I heated this gently until thickened, stirring occasionally.
I fried the salmon fillets in a little olive oil and cooked the spaghetti. To assemble, I drained the spaghetti and put it back in the saucepan, then added the sauce and tossed the spaghetti to coat it before flaking in the salmon and throwing in some chopped flat leaf parsley. A quick mix together and it was ready to serve with some more parsley, a wedge of parmesan and a grater!