Fresh Salmon Cutlets
I love fresh fish, especially Salmon. Earlier I always believed that it’s complicated to cook fish, but actually it’s so simple. And it’s the nearest you can come to meat, according to dear Fredrik :-) This weekend we had Salmon cutlets both Friday and Sunday, Fredrik took care of the fish and I took care of the pasta. Friday I made Parmesan Risoni and Sunday I just took some plain Penne with Olive Oil and a lot of grated Parmesan. Pasta really goes well with Salmon, but next time I’ll make Risoni I’ll add fried onion and paprika, and also more spices.
Fresh Salmon Cutlets with Parmesan Risoni
2 fresh Salmon cutlets
Risoni (2 deciliter/20 cl/1 cup )
Crème Fraiche or Sour Cream (1.5 deciliter/15 cl/0.6 cup)
grated Parmesan (1.5 deciliter/15 cl/0.6 cup )
Chive (2 tbsp)
Cook the Risoni according to the instructions on the parcel. Drain the Risoni when ready and then put it back in the pan. Mix the Risoni with Crème Fraiche, Parmesan, Chive, salt and pepper.
Fry the Salmon cutlets in butter, for about 3.5 minutes on each side.