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    SAlmon Fillets

    Source of Recipe
    2 tablespoons sour cream or creme fraiche
    1 1/2 teaspoons lemon juice
    1/2 teaspoon salt
    4 (6-ounce) salmon fillets, skinned
    Essence, recipe follows
    2 tablespoons olive oil, plus 2 tablespoons
    1 medium yellow onion, very thinly sliced
    2 medium lemons, ends trimmed and sliced into very thin rounds
    12 ounces farfalle pasta
    2 tablespoons extra-virgin olive oil
    1/4 cup sliced scallions
    Chopped fresh parsley leaves, 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 saute pan, heat 2 tablespoons 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 sauteed lemons and onions over each serving of pasta. Top with the sour cream sauce and drizzle with the extra-virgin olive oil. Garnish with parsley and serve.

    Essence (Emeril's Creole Seasoning):
    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried leaf oregano
    1 tablespoon dried thyme
    Combine all ingredients thoroughly and store in an airtight jar or container.

    Yield: about 2/3 cup




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