2 Tbsp Sour Cream or Creme Fraiche
1 ½ tsp Lemon Juice
½ tsp Salt
4 6oz Salmon Fillets, skinned
2 Tbsp Olive Oil, plus 2 Tbsp
1 Medium Yellow Onion, very thinly sliced
2 medium lemons, end trimmed and sliced into very thin rounds
12 oz Farfalle Pasta
2 Tbsp Extra Virgin Olive Oil
¼ c Scallions, sliced
Fresh Parsley, chopped (garnish)
In a small bowl, stir to combine the sour cream, lemon juice, and salt. Set aside.
Meanwhile, lightly season the salmon on both sides with Essence.
In a large skillet or sauté pan, heat 2 Tbsp of the olive oil over medium-high heat. When the oil is hot, add the onions and cook just until beginning to get translucent, about 3 minutes. Spread the onions out so they cover the bottom of the pan. Place the salmon fillets on top of the onions and lower the heat to medium-low. Top the salmon with the lemon slices. Cover and cook until the salmon is just cooked through and the onions are caramelized, about 8 to 10 minutes. Be careful not to burn the onions while the salmon is cooking. If they begin to burn, add a little water to moisten them.
While the salmon is cooking, cook the pasta in a large pot of boiling, salted water. Drain and toss with remaining olive oil, salt, and scallions.
Divide the warm pasta among 4 large plates. Place 1 salmon fillet and the sautéed lemons and onions over each service of pasta. Top with the sour cream sauce and drizzle with the extra-virgin olive oil. Garnish with parsley and serve.©
ESSENCE: 2 ½ Tbsp Paprika, 2 Tbsp Salt, 2 Tbsp Garlic Powder, 1 Tbsp Black Pepper, 1 Tbsp Onion Powder, 1 Tbsp Cayenne Pepper, 1 Tbsp dried Leaf Oregano, 1 Tbsp dried Thyme - Combine all ingredients thoroughly and store in an airtight jar or container.