Salmon Fillets with Suteed Lemons and Onions On Farfalle Recipe

Looking for an easy Salmon Fillets with Suteed Lemons and Onions on Farfalle recipe? Learn how to make Salmon Fillets with Suteed Lemons and Onions on Farfalle using healthy ingredients.


Submitted by daishalish

Makes 4 servings



Recipe courtesy Emeril Lagasse, 2003 Show: Emeril Live Episode: Emeril's Pasta Sauces Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Transfered from FoodNetwork.com Increased pasta amount to 16 oz, as 12 oz (as called for originally) is not an easily purchase-able increment.

Recipe Ingredients for Salmon Fillets with Suteed Lemons and Onions on Farfalle

2 tbsp Cream, Sour, Reduced Fat, Cultured
0.5 tbsp Lemon Juice, Canned Or Bottled
0.5 tsp Kosher Salt
4 fillet Atlantic Salmon Skinless Boneless Fillets
4 tbsp Olive Oil
2 small Onions
16 oz Farfalle
1 serving Green Onion

Recipe Directions for Salmon Fillets with Suteed Lemons and Onions on Farfalle

  1. EXTRA INGREDIENT: 2 medium lemons, ends trimmed and sliced into very thin rounds

  2. (Not included in list above, as the lemon slices are for flavor infusion. We didn't eat them.)

  3. In a small bowl, stir to combine the sour cream, lemon juice, and salt. Set aside.

  4. Meanwhile, lightly season the salmon on both sides with Essence.

  5. In a large skillet or saute pan, heat 2 tablespoons of the olive oil over medium-high heat. When the oil is hot, add the onions and cook just until beginning to get translucent, about 3 minutes. Spread the onions out so they cover the bottom of the pan. Place the salmon fillets on top of the onions and lower the heat to medium-low. Top the salmon with the lemon slices. Cover and cook until the salmon is just cooked through and the onions are caramelized, about 8 to 10 minutes. Be careful not to burn the onions while the salmon is cooking. If they begin to burn, add a little water to moisten them.

  6. While the salmon is cooking, cook the pasta in a large pot of boiling, salted water. Drain and toss with remaining olive oil, salt, and scallions.

  7. Divide the warm pasta among 4 large plates. Place 1 salmon fillet and the sauteed lemons and onions over each serving of pasta. Top with the sour cream sauce and drizzle with the extra-virgin olive oil. Garnish with parsley and serve.

  8. Essence (Emeril's Creole Seasoning):

  9. 2 1/2 tablespoons paprika

  10. 2 tablespoons salt

  11. 2 tablespoons garlic powder

  12. 1 tablespoon black pepper

  13. 1 tablespoon onion powder

  14. 1 tablespoon cayenne pepper

  15. 1 tablespoon dried leaf oregano

  16. 1 tablespoon dried thyme

  17. Combine all ingredients thoroughly and store in an airtight jar or container.

  18. Yield: about 2/3 cup

Categories

Seafood, Main Dish, Saute

Nutrition Facts
Serving Size 337.0g
Amount Per Serving
Calories
780
Calories from Fat
248
% Daily Value*
Total Fat
27.6g
42%
Saturated Fat
5.3g
26%
Trans Fat
0.0g
Cholesterol
67mg
22%
Sodium
458mg
19%
Potassium
546mg
16%
Total Carbohydrates
87.0g
29%
Dietary Fiber
3.1g
12%
Sugars
1.8g
Protein
43.1g
Vitamin A 1% Vitamin C 7%
Calcium 2% Iron 1%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
D+
  Good points
  • Very low in sugar
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement