Recipe

Hosted By
Sheri

		Salmon Fillets with Sauteed Lemons and Onions on Farfalle
		Serving Size - 4
		Prepared By - Sheri
		Recipe Rating	Printer Friendly Recipe

2 tablespoons sour cream or creme fraiche

1 1/2 teaspoons lemon juice

1/2 teaspoon salt

4 (6-ounce) salmon fillets, skinned

Essence, recipe follows

2 tablespoons olive oil, plus 2 tablespoons

1 medium yellow onion, very thinly sliced

2 medium lemons, ends trimmed and sliced into very thin rounds

12 ounces farfalle pasta

2 tablespoons extra-virgin olive oil

1/4 cup sliced scallions

Chopped fresh parsley leaves, garnish

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

In a small bowl, stir to combine the sour cream, lemon juice, and salt. Set aside. Meanwhile, lightly season the salmon on both sides with Essence. In a large skillet or saute pan, heat 2 tablespoons of the olive oil over medium-high heat. When the oil is hot, add the onions and cook just until beginning to get translucent, about 3 minutes. Spread the onions out so they cover the bottom of the pan. Place the salmon fillets on top of the onions and lower the heat to medium-low. Top the salmon with the lemon slices. Cover and cook until the salmon is just cooked through and the onions are caramelized, about 8 to 10 minutes. Be careful not to burn the onions while the salmon is cooking. If they begin to burn, add a little water to moisten them. While the salmon is cooking, cook the pasta in a large pot of boiling, salted water. Drain and toss with remaining olive oil, salt, and scallions. Divide the warm pasta among 4 large plates. Place 1 salmon fillet and the sauteed lemons and onions over each serving of pasta. Top with the sour cream sauce and drizzle with the extra-virgin olive oil. Garnish with parsley and serve.