Salmon Fusilli

Name: Salmon Fusilli
Total time: 47 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 6 ounces dried fusilli pasta; 8 ounces fresh salmon (skin removed), (cut into chunks); all-purpose flour; 1 tablespoon salted butter; 1 tablespoon vegetable or canola oil; salt and freshly ground black pepper, (to taste); 4 large mushrooms, (sliced); 2 large shallots, (peeled and minced); ¼ cup dry white wine; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon dried tarragon or Italian seasoning; 1 teaspoon drained capers; ½ cup low sodium chicken broth; 3 tablespoons sour cream ((light is okay)); dash of worcestershire sauce

Great pasta dish with salmon and a light cream sauce!

⏱️ 47 min 🔪 Prep: 25 min 🔥 Cook: 22 min 📊 Medium 👁️ 18 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

2 servings

6 ounces dried fusilli pasta
8 ounces fresh salmon (skin removed), (cut into chunks)
all-purpose flour
1 tablespoon salted butter
1 tablespoon vegetable or canola oil
salt and freshly ground black pepper, (to taste)
4 large mushrooms, (sliced)
2 large shallots, (peeled and minced)
¼ cup dry white wine
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried tarragon or Italian seasoning
1 teaspoon drained capers
½ cup low sodium chicken broth
3 tablespoons sour cream ((light is okay))
dash of worcestershire sauce

Steps

Cook fusilli in boiling salted water according to package directions. Drain and set aside.
On a medium-high setting, heat a large nonstick skillet. Toss the salmon in flour to coat very lightly. Heat the butter and oil in the skillet. When the butter melts, add the salmon and stir to coat with butter. Add the mushrooms and shallots to the pan. Toss gently. Sprinkle with salt and pepper. Add the white wine, lemon juice, tarragon, capers and broth. Cook, stirring gently until well-blended. Stir in sour cream and Worcestershire. Taste and adjust seasoning, as needed.
Add fusilli and toss gently. Divide into two servings and serve immediately.