Recipe: Salmon and Zucchini Fettuccine in Saffron Cream Sauce

(Enlarge pic for full yumminess!)

Here's a recipe I concocted this evening for dinner; I made it up on the fly but it was delicious! Italian fettuccine mixed with zucchini strips, with a salmon-lemon-saffron cream sauce. Here's the basic recipe if you want to try it out, I don't use exact measurements so this is guesstimating what I used. Recipe for 2-3 servings.

Ingredients

250g Salmon fillet, skinless

180ml light sour cream

250-300g good quality Italian fettuccine

1 1/2 tsp. powdered fish bouillon (stock) (use vegetable as an alternative)

200ml white wine

1 sachet saffron (about 3/4 tsp. or so)

2 small to medium sized zucchini

fresh parmesan cheese

salt & pepper

zest of 1 organic lemon (grated rind of lemon)

1 small white onion (finely diced)

1. Wash zucchinis and slice into long thin strips using a potato peeler, rinse and cut salmon into bite-sized pieces. Set aside and heat up a drop of vegetable oil in a medium frying pan, then brown the diced onions on medium-high heat until they become transparent.

2. Add white wine to the onions and let simmer until liquid is reduced to about half. Add powdered fish stock and add about 100ml water. Continue simmering and let the liquid reduce a bit again. Then add sour cream, saffron and lemon zest, turn down the heat to low and continue simmering for a few minutes, covered with a lid. Add salmon chunks and let simmer for about 6-8 minutes until salmon is fully cooked but still tender. Season sauce with salt and pepper as required.

3. Add fettuccine to boiling, salted water and cook following the directions on the package. During the last 3 minutes of boiling, add the strips of zucchini to the water with the pasta. Once the pasta and zucchini mix has finished boiling to the desired time, strain and add a small piece of butter to prevent sticking.

4. Serve sauce over pasta, sprinkle with Parmesan cheese and enjoy! Wine recommendation: French Riesling white wine.