Minimal Ingredients, Maximum Flavour
Salmon is the perfect leftover food, it can be turned into so many delicious dishes, usually pretty quick ones too. This particular version is a family favourite, I got a high five and a big YESSS when the almost 10-year old heard dinner was to be salmon fettuccine. He was even happier when he saw the fennel! This dish can be made with just onions and salmon, but every now and then I like to add another vegetable and since I only had a few green onions around, it needed more.
Sliced fennel sautéed slowly over low heat. They take a bit of time to soften up, so if you’re in a rush, use onions instead.
Salmon Fettucine with Fennel
Feeds 6-8 people, for a family of four you’ll have lunch for the next day
- 2 T olive oil
- 2 bunches of green onion, outer leaves removed, chopped
- 3 garlic gloves, chopped
- 2 large fennel bulbs, stalks removed, quartered and thinly sliced
- 1 lb/454g of fettucine
- 4 salmon filets, cooked, chopped roughly
- 1 cup crème fraîche
- salt, pepper
- fresh herbs (parsley/dill/basil)
Sauté the green onions and garlic over medium low heat for a few minutes until soft. Add the sliced fennel, then turn the heat down to low and simmer gently with lid on for about half an hour, stirring occasionally.
Meanwhile boil water for the pasta, add a generous amount of salt and cook the fettucine for 10 minutes or until al dente.
When the fennel is almost done, add a few tablespoons of the pasta water, and mix in the chopped salmon and let it heat through.
Add the crème fraîche and mix in the pasta and season with salt and pepper to taste.
Serve with some fresh herbs and cracked pepper.
Enjoy and let me know what you think!