UHT Full Cream Milk
Boil pasta till al dente. Set aside.
Pat dry salmon, drizzle with olive oil and season with salt and pepper.
Heat pan and add in 1 tbsp of olive oil. Then, pan-fry salmon skin side down for 2-3 minutes.
Carefully flip salmon over and cook for another minute. Remove and set aside.
In the same pan, add in 3 tbsp butter. Once butter starts to melt, add in garlic.
Cook and stir continuously for 2 minutes followed by adding flour.
Mix evenly and let flour cook off for 1-2 minutes.
Next, add in MARIGOLD Milk. Stir constantly and simmer until sauce thickens.
Season with salt and pepper.
Toss in pasta and coat evenly with the sauce.
Sprinkle with parmesan cheese.
Serve pasta with salmon.
Drizzle some lemon juice on pan-fried salmon.
Susan Tay (cookwithsusan)