Listen, Move over shrimp – there’s a new boss in town. It’s salmon! And it’s coming to claim its rightful place. Cube it up and saute it for an amazing dinner (or lunch).
Salmon Scampi Over Pasta
2 6-ounce salmon fillets, diced
1 tablespoon of olive oil
½ cup of minced shallot
5 cloves of garlic, minced
½ teaspoon of Kosher salt
½ teaspoon of red pepper flakes
½ stick of butter
1 ½ cups of good white wine
The juice of 2 lemons
1 teaspoon of dried fennel
½ tablespoon of chicken bouillon
½ teaspoon of garlic powder
1 teaspoon of black pepper
1 cup of grated Parmesan
Chopped parsley, to garnish
½ pound of pasta (I used angel hair) cooked and drained
In a skillet, over medium heat, add the olive oil. Then, add in the fish. Cook for just 60 seconds and then remove the fish. Add the shallots and garlic to the pan then season with salt, pepper, and red pepper flakes. Cook the shallots and garlic for about 2-3 minutes, stirring occasionally. Add in the white wine and lemon juice, then cook for about 8 minutes or until the sauce has reduced by half.
Lastly, season the sauce with chicken bouillon, ground fennel, garlic powder, and black pepper and add back the fish. Cook for 60 seconds or until the fish is warm throughout, then toss in the pasta, Parmesan cheese, and chopped parsley. Serve while warm.