December 15, 2019
This is an easy-to-make, delicious and healthy recipe that is best made with leftover salmon, also making it a perfect inexpensive workweek meal.
AMAZING LOKARB™ Fettuccine Noodles (1 pouch)
Salmon fillets - 2 X 120g
Garlic clove, sliced - 2
Cooking cream - 200ml
Extra virgin olive oil
Black pepper, freshly ground, coarse
Himalayan pink salt
Fresh Italian parsley, roughly chopped - 1 tsp
Parmesan cheese, freshly grated - 1 tbsp
Submerge the pouch of noodles in boiling/boiled hot water for about 7 mins. Cut open the pouch and drain the noodles. Keep aside.
To pan fry the salmon, pat dry the fillet using a kitchen towel, season with black pepper and salt. Add oil to the pan and pan fry the salmon lightly. Remove from pan and use a fork to flake the fillets as you want some chunky pieces. I like to use leftover cooked salmon fillets for this. I use them directly out of the refrigerator. I find it to be less mushy.
To make the sauce, add oil to the same pan followed by sliced garlic once the oil has heated up. Fry garlic till light brown (any darker it will turn bitter).
Slowly stir in the cream and season to taste with salt and black pepper till it thickens slightly.
Once it starts getting thicker, add the fettuccine and flaked salmon to the sauce.
Remove from heat and allow to cool slightly.
Garnish with chopped fresh parsley and freshly grated Parmesan cheese and serve immediately to enjoy!
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