Salmon on Angel Hair with Citrus Cream

Every year my parents along with some friends and family will go to their cabins on the Alaska Kenai River. They always come home with lots of fresh salmon and so far I have been blessed with some every year. This pasta with citrus sauce is one that I crave and it goes very well with the salmon.

I found this recipe on epicurious, and it calls for red snapper. I think any fish would be good or even chicken if your not a fish lover. The citrus sauce is what makes this dish, so if your making it for more than a half pound of pasta I recommend you double the sauce.

Salmon on Angel Hair with Citrus Cream:

4 tablespoons olive oil
4 shallots, thinly sliced (1/2 cup) or onions
2 garlic cloves, chopped
1 8-ounce bottle clam juice (i have substituted chicken broth with good results)
3/4 cup whipping cream
1/2 cup white wine (i have also substituted with chicken broth but wine is best)
1/2 cup fresh orange or tangerine juice (zest before juicing)

2 tablespoons diced drained oil-packed sun-dried tomatoes (i have used fresh, if so add after reducing)
1 tablespoon fresh lime juice (zest before juicing)
1 teaspoon Herbes de Provence (dried thyme, basil, savory, and fennel seeds can be substituted)
1 teaspoon Worcestershire sauce
1/2 teaspoon grated orange peel
1/2 teaspoon grated lime peel

all purpose flour
4- 5 to 6 oz. salmon, red snapper or other fish fillets
8 ounces angel hair pasta
2 tablespoons thinly sliced fresh basil
Additional minced orange peel

Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add shallots and garlic: saute 30 seconds. Add clam juice, cream, wine, orange juice, sun-dried tomatoes, lime juice, herbes de provence, worcestershire sauce, 1/2 teaspoon orange peel, and lime peel: boil until sauce is slightly thickened and reduced to 1 1/2 cups, stirring occasionally, about 10 to 20 minutes. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)

Place flour in shallow dish. Sprinkle fish fillets with salt and pepper. Dredge in flour, turning to coat; shake off excess. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and cook until brown and almost cooked through, about 4 minutes per side. Transfer to plate. If desired, reheat citrus sauce in this skillet and bring to simmer.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add half of sauce and toss to coat.

Divide pasta equally among 4 plates. Top with fish, then drizzle with sauce and sprinkle with basil and additional minced orange peel.

4 servings.

Here is the pasta with salmon pieces instead of a whole fillet. Also, if you would rather grill your fish or chicken that would be delicious too!

Hope you enjoy!
Donna