Make Bakn’s Salmon & arugula over fettuccine
Check out this recipe for Bakn’s Salmon & Arugula Over Fettuccine.
Directions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook package directions. Reserve 1 cup of the cooking water, then drain.
2. Meanwhile, heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes.
3. Add the salmon; season with 3/4 teaspoon salt and a few grinds of pepper. Cook, turning once, until the salmon is just cooked through, about 3 minutes. Transfer to a plate.
4. Add the pasta to the skillet, along with 1/2 cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, arugula, the herbs and lemon juice. Cook, tossing and adding more of the reserved cooking water if necessary, until the pasta is coated and the arugula is wilted. Season with salt and pepper. Top with the salmon.
Bakn
335 E. Main St., Carnegie
412.275.3637 www.ieatbakn.com
- Kosher salt
- 12 ounces fettuccine
- 4 tablespoons unsalted butter
- 1 shallot, thinly sliced
- 1 12-ounce skinless salmon fillet, cut into 2-inch pieces
- Freshly ground pepper
- 1 cup fresh arugula
- 1/4 cup chopped mixed herbs (I used dill and parsley)
- Juice of 1/2 lemon