How To Make Salmon Lemon Cream Penne Pasta

It’s the 170th day of quarantine period in our region and we’re back at Mindoro. We’re back to home-cooked Filipino dishes like Adobo, Menudo, Daing na Bangus and Nilagang Baka. 

Last time, I bought salmon belly so our housekeeper can include it in Sinigang for the next day’s lunch. But the tanginess of the soup was too much. No one was able to eat it. Since I don’t want it to go to waste, I searched for solutions to reuse the fish belly.

My search led me into making Salmon Lemon Cream Penne Pasta. 

Fortunately, the salmon belly from Sinigang made an elegant meal. Although the recipe asks for the steak part of the salmon, I’m glad that the belly also works well. But I would still recommend the flesh part for this dish. 

http___www.bigleaguekickball.com_category_press_ soma overnight delivery only 1. Prepare all the ingredients needed.

• cheap Soma overnight delivery 1/2 kilo Penne pasta
• 1/2 kilo salmon
• 500ml heavy cream
• half lemon
• 1/2 cup grated parmesan
• parsley
• olive oil
• salt
• pepper

2. Cook the pasta. Fettuccine is actually more preferable for this pasta but I only had Penne in my cupboard.

3. Drain once the pasta became al dente.

4. Cut and debone the salmon.

5. Season with salt and pepper.

6. Fry salmon bits in olive oil on medium heat.

7. Squeeze out juice from lemon.

8. Remove salmon from heat. Marinate this in a tablespoon of lemon juice and more salt and pepper. Cover and set aside.

9. Pour heavy cream on the same pan.

10. Add the remaining lemon juice, grated parmesan, salt and pepper. Let this simmer.

11. Drizzle sauce on top of pasta.

12. Too with salmon bits and parsley.

13. Your Salmon Lemon Cream Pasta is now done and ready to be served.