The Hand’s Fettuccine with Sockeye Salmon & Capers

The Hand’s Fettuccine with Sockeye Salmon & Capers Recipe

This is a simple pasta dish that’s enriched by sockeye’s boldness and the tang and brine of capers.

The Hand’s Fettuccine with Sockeye Salmon & Capers | Sitka Salmon Shares

Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Serves: 4


Ingredients

  • 1 portion sockeye salmon (about 1 pound)
  • 2/3 cup olive oil
  • 16 ounces fettuccine (2 cups)
  • 1/2 cup capers
  • 8 cloves garlic, peeled + crushed
  • zest and juice from 2 lemons
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 8 tablespoons parsley, minced
  • 8 tablespoons dill, minced
  • grated Parmesan

Directions

SEASON

Preheat oven to 350 °F. Season fish with salt + pepper, place on parchment-lined baking sheet (skin side down).

BAKE

Bake for 10-15 minutes, until just cooked through but still pink inside. Set aside. Once the salmon is cool enough to handle, break it into large flakes.

COOK PASTA

While fish is baking, bring pot of salted water to boil. Add fettuccine, stirring occasionally, cooking until tender. Drain + rinse the pasta in cool water.

SAUTÉ

Heat 6 tablespoons of olive oil in skillet over medium heat. Add capers + garlic, and fry for a few minutes. Add lemon zest, salt, and red peppers flakes. Set aside.

COMBINE + SERVE

Place pasta in a bowl. Add salmon, remaining olive oil, lemon juice, fried capers, garlic, lemon zest, salt, and red pepper flakes, parsley, and dill. Toss to combine. Serve with grated parmesan.

Tip: Grill the salmon instead of baking it! Grill over high heat for 3-4 minutes, skin side up. Flip and grill additional 3-4 minutes. If fish sticks, wait 30 seconds before checking again.


Tags*

*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

READY TO GET YOUR SHARE?
JOIN NOW
READY TO GET YOUR SHARE?
JOIN NOW