Wild salmon* are preferred over hatchery raised salmon.
Makes 4 servings
medium-size (gluten-free) cooked pasta
4 (6 oz/175 g) wild salmon fillets
1 cup (130 g) (gluten-free) flour
2 Tbs. (30 ml) each: organic lemon juice and olive oil
4 Tbs. (60 ml) organic (dairy-free) butter
1 cup (240 ml) organic chicken broth
8 organic cloves of garlic, mince
fresh chopped parsley
graded (diary-free) cheese
1. Sprinkle salmon with Himalayan salt and black pepper.
2. Lightly coat them in the flour.
3. Add oil and butter to a skillet over medium-high heat.
4. Add salmon and cook for 2 minutes on each side. (inside temperature 145F/63C)
5. Remove and set aside.
6. Add chicken broth, garlic, and lemon juice to the skilled over medium heat.
7. Simmer for a minute.
8. Break salmon into bite-size pieces and add to the sauce.
9. Cook for about 3 minutes.
10. Add pasta to the skillet, toss.
11. Serve with parsley and cheese on top.
*There are only seven commercially important species of salmon:
- Atlantic salmon
- Chinook salmon
- Chum salmon
- Coho salmon
- Masu salmon
- Pink salmon
- Sockeye salmon
- Australian salmon
- Danube salmon or huchen
- Hawaiian salmon
- Indian salmon
