with MARIGOLD UHT Low Fat Milk
Salmon Garlic Cream Pasta
Made With MARIGOLD
UHT Full Cream Milk
Ingredients
250g salmon fillet, sliced to 2 pcs
150g dried pasta
3 tbsp butter
4-5 cloves garlic, minced
2 tbsp flour
500ml MARIGOLD UHT Full Cream Milk
Salt and pepper to taste
Parmesan cheese
Method
1
Boil pasta till al dente. Set aside.
2
Pat dry salmon, drizzle with olive oil and season with salt and pepper.
3
Heat pan and add in 1 tbsp of olive oil. Then, pan-fry salmon skin side down for 2-3 minutes.
4
Carefully flip salmon over and cook for another minute. Remove and set aside.
5
In the same pan, add in 3 tbsp butter. Once butter starts to melt, add in garlic.
6
Cook and stir continuously for 2 minutes followed by adding flour.
7
Mix evenly and let flour cook off for 1-2 minutes.
8
Next, add in MARIGOLD Milk. Stir constantly and simmer until sauce thickens.
9
Season with salt and pepper.
10
Toss in pasta and coat evenly with the sauce.
11
Sprinkle with parmesan cheese.
12
Serve pasta with salmon.
Tips
Drizzle some lemon juice on pan-fried salmon.
Credits
Susan Tay (cookwithsusan)
More Recipes
