When I tasted the Citrus Cream sauce for this Salmon for the first time to check for seasoning adjustments I was taken aback and immediately started wondering who I could invite for dinner to share this!
It is vibrant with fresh orange and lime, creamy with herbs- a perfect sauce for pasta and fish!
I used salmon but you you could use trout of any white fish as well. Shrimp would be delicious too.
It comes together pretty quickly too. The sauce takes 10-20 minutes to reduce which you can do while the pasta water is heating up. The fish and the pasta will take close to the same amount of time to cook.
Chef’s Tips for Salmon with Citrus Cream on Angel Hair Pasta
- You can use any type of fish you like -even shrimp or scallop. This orange and lime cream sauce is very versatile.
- Make the sauce and let it reduce while your pasta water is heating up. Then keep the sauce warm while the pasta and salmon cook and everything will come together nicely.
- Orange is the predominant flavour so try to use a real orange for the juice and the zest.
- If fresh herbs are not available you can substitute 1 tsp herbes de Provence or a teaspoon of a combination of dried thyme, basil or fennel seeds.
- You can make the sauce a day ahead of time and gently rewarm when ready to serve.
Update since I started this post…. we had this 3 times in a row! I was so glad we had leftovers! On the second day we gently steamed the pasta and salmon to reheat them.
I must have been a bit zealous with the pasta quantity because we still had pasta leftover so on Day 3 we had it with shrimp cooked in the dressing from this Herbed Goat Cheese Salad (that I also had left over…..) It is classic French Dijon and red wine vinegar and it was delicious as well.
Wine Pairing with Salmon with Citrus Cream on Angel Hair Pasta
We started our dinner with a glass of Dillon’s Small Batch Vermouth, served over an orange slice and ice…. and it was absolutely delicious as a precursor to the citrus flavours in the Salmon above. We are kinda hooked on in..made right here in Ontario and only $19.95!
Then we served a Pinot Gris which was aromatic and round that complemented the sweet and citrus in the dish.
A Rosé would work as well. I would avoid anything oaked so you could also consider an unoaked Chardonnay
Citrus Cream Sauce
- 4 Tbsps olive oil divided 2 +2 Tbsps
- 4 shallots diced
- 2 cloves garlic minced
- 1 8 oz clam juice
- 3/4 cup 35% cream
- 1/2 cup white wine
- 1/2 cup fresh orange juice from about 2 navel oranges
- zest of 1 orange divided into 2 equal amounts
- 2 Tbsps diced oi-packed sun-dried tomatoes drain and chop
- 1 lime juice and zest (at least 1 Tbsp)
- 3 sprigs fresh thyme leave them whole
- 2 sprigs fresh tarragon leave whole
- 1 Tbsps fresh basil chopped
- 1 tsp Worcestershire sauce
- 4 6 oz salmon fillets or fillet of you choice
- 3 Tbsps flour
- 8 oz Angel Hair pasta
- 2 Tbsp fresh basil sliced thinly
- orange zest from above
- Heat 2 Tbsps oil in a large skillet over medium heat. Sauté shallots and garlic for 1 minute.
- Add the remaining sauce ingredients. Stir well to mix evenly. Bring to a boil and cook until sauce reduces to 1 1/2 cups. This may take 10 -20 minutes depending on the size of your skillet and heat level. Stir occasionally. When thick reduce heat and keep sauce warm. Remove the sprigs of thyme and tarragon.
- While sauce is reducing bring a dutch oven full of water with salt (according to pasta package directions).
- Dredge fish fillets in flour to coat.
- Heat remaining 2 Tbsps of oil in a heavy skillet over medium high heat. Add fillets and cook 3-4 minutes per side or until the fillet is opaque. Watch carefully so as not overcook.
- When pasta water is boiling add the pasta and cook according to the package instructions. Try to time it so the fish and the pasta are cooked at the same time.
- Drain pasta when done. Do not rinse. Return pasta to the pot and toss with 1/2 the cream sauce.
- Divide the pasta between 4 pasta bowls or plates. Top pasta with a salmon fillet. Drizzle with the remaining sauce. Garnish with additional basil and orange zest.