Fettuccine with Fresh Seared Salmon and Preserved Lemon Gremolata

Fettuccine with Fresh Seared Salmon and Preserved Lemon Gremolata: Loaded with lots of individual flavors, this casual comfort food is dressed up and upscale by the addition of the simple addition of preserved lemon gremolata.

Fettuccine with Fresh Seared Salmon and Preserved Lemon Gremolata

Fresh Seared Salmon with House-Made Pasta


3 tablespoons butter, softened

1 medium garlic clove, minced

1 small shallot minced

1 tablespoon lemon juice

2 tablespoons fresh parsley leaves, chopped

1/8 teaspoon salt

2 tablespoons vegetable oil

4 4-5 ounce portions of fresh salmon or steelhead trout

1 tsp Emeril’s Essence

¼  teaspoon salt

¼  teaspoon pepper

½ cup plain Greek Yoghurt

Grated aged parmesan


Beat butter with a fork in a small bowl until light and fluffy. Stir in garlic, shallot, lemon juice, parsley and 1/8 tsp salt until combined. Set aside. Meanwhile coat Salmon with essence, salt and pepper and in a medium bowl. Let rest at least one hour.

When ready for the salmon heat sauté pan until hot. Add oil and add salmon, skin side down. Do not move the salmon for 3 minutes, then flip with spatula and with tongs remove the skin. Lightly salt the flesh. Cook three minutes more and flip salmon once more. Cook only until flesh is glassy in the middle. A lot depends on the thickness of your portions. It should be pink and glassy in the middle. No more. When done remove from heat and keep warm.

Fettuccini Dough

1 1/2 cups Italian 00 Flour (You can use all purpose flour)

½ cup very finely ground semolina flour

1/4 teaspoon salt

2 whole eggs

1 tablespoon water

In the bowl to the food processor, pulse together the flour, semolina and salt.  Add the eggs and water and process until the dough forms a soft ball but is not sticky.  If so, add more flour a tablespoon at a time until it isn’t sticky.  Remove the dough from the food processor bowl and knead on a very lightly floured board until soft and smooth, 2 to 3 minutes.  Let the dough rest wrapped in plastic wrap for at least 30 minutes.

Divide the dough into 3 pieces.  With a pasta machine, roll one piece of the pasta out to 1/8″ thick.  Roll the sheet through the fettuccine cutter.  Cut the fettuccine into 10-inch to 12-inch strands and toss on your work surface with flour.  Place a kitchen towel on a baking sheet and dust with flour.  Place the fettuccine on the baking sheet.  Set aside and roll out the remaining 2 pieces of pasta.

Makes approximately 1 pound pasta

Fettuccine with Fresh Seared Salmon and Preserved Lemon Gremolata

Cook Fettuccini

Place a large pot of water on a burner and heat until it boils. Salt the water well. Once it comes to a boil reduce heat to a simmer. Add the pasta and cook until al dente. For home-made pasta it will take only 3 – 4 minutes. Pour pasta into a colander and reserve at least one cup of the cooking water.

In the pan used to cook the salmon add butter/shallot mixture and cook until shallots are soft and starting to brown. Add about ½ cup of the reserved cooking water. Then add the cooked Fettuccini, ½ cup plain Greek yoghurt and mix.

Have warmed bowls ready. Portion the pasta into the warmed bowls and cover with some of the pan sauce. Dress with grated parmesan, preserved lemon gremolata, fresh basil and portion of salmon. Serve immediately.

Preserved Lemon Gremolata

Makes about 1/3 cup

1 small bunch of parsley, washed and dried (enough to make 1 cup loosely-packed)

Fresh mint (optional)
1 clove garlic, papery skin removed
1 organic lemons, washed and dried

1 preserved Lemon (skin only)


Prep the parsley: Remove the leaves from the parsley — enough to make 1 cup when very loosely packed. (Add ¼ cup fresh mint if it will be used on a lamb dish). Chop the parsley with a chef’s knife until it is nearly finely chopped. It should be less than ½ cup. Using a Micro-plane or fine-toothed grater, grate the garlic clove over the parsley.

Grate just the zest from the lemon. Clean pulp from preserved lemon and rinse rind under water to remove some of the salt. Add juice of one fresh lemon and finely chopped rind from one preserved lemon. Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine. Use or store: Use the gremolata right away or store it in an airtight container in the refrigerator for up to 3 days.

Simple Preserved Lemons:

8-10 Meyer Lemons


Bay Leaves

Slice Meyer lemons from the blossom end in half but not all the way through to the stem end. Turn one quarter turn and slice again, not all the way through. Leave the lemon attached at the stem end. Rub lemons with the salt in a bowl. Combine the lemons, salt and bay leaf in a mason or canning jar and press the lemons to release their juice. Top with more lemon juice to cover. Seal and age in the refrigerator for at least 2 weeks and up to 6 months.

Fettuccine with Fresh Seared Salmon and Preserved Lemon Gremolata by Chef David Darugh, Best Chefs America, bestchefsamerica.com


Fettuccine with Fresh Seared Salmon and Preserved Lemon Gremolata