Fettucine with Heavenly Salmon Sauce recipe

4 servings

2 tablespoons butter

10 ounces salmon, cut into thin strips

1 leek, sliced

1 red onion, thinly sliced

1 clove garlic, crushed

3/4 cup light cream

3/4 cup sour cream

1/2 tablespoon cornstarch

2 tablespoons lemon zest

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

8 ounces dry fettuccine noodles

1/4 cup grated Parmesan cheese

Melt butter in a large skillet over medium heat.

Add the salmon, leek, onion, and garlic, and fry until fragrant, about 2 minutes.

In a medium bowl, mix together the cream, sour cream, and cornstarch; stir into the skillet.

Stir in the lemon zest, pepper, and paprika.

Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork.

Meanwhile, bring a large pot of lightly salted water to a boil.

Add fettuccine and cook for 8 to 10 minutes or until al dente.

Drain, and toss with the salmon sauce.

Top with Parmesan cheese to serve.