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Spaghetti with salmon and lemon balm

updated

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Ingredients for 4 servings:

  • 200 g salmon fillet(s)
  • 4 stalks of lemon balm
  • 2 shallots
  • 2 tbsp butter
  • 200 g cream
  • 150 ml fish stock
  • 400 g spaghetti, spaghettini or narrow tagliatelle
  • 2 tbsp limoncello
  • Salt and pepper, white

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Spaghetti with salmon and cedronella

Pat the salmon fillet dry and cut into strips or small pieces. Wash the lemon balm, pat dry, and pick off the leaves. Peel and finely dice the shallots. Heat a casserole with the butter and sauté the shallots until translucent. Add the cream and stock and simmer over medium heat for 10 minutes. Cook the pasta in plenty of salted water until al dente. Stir the salmon into the cream sauce and season with salt, pepper, and limoncello. Let it simmer over low heat for about 3-4 minutes. Pour the sauce over the pasta and serve sprinkled with lemon balm leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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