Iftar recipe: Salmon fettuccine with capers

Serves 4

Prep time: 25 minutes

Ingredients

1 shallot, finely chopped

1 garlic clove, minced

2 tbsp capers, chopped

3 sprigs marjoram

½ tsp black cracked pepper

¼ cup fresh parsley, chopped

½ cup non-alcoholic white wine

1 cup fish or vegetable stock

1 cup light cooking cream

1 lb. fresh salmon, cut into large chunks

1 pack (500g) of fettuccine (or similar wide ribbon pasta)

Salt to taste

Method

Heat a pan on medium-low heat and sauté the shallots in a little olive oil until soft and translucent, about 5 minutes.

Add the garlic, capers, marjoram, black pepper, and half the parsley. Cook for a few more minutes, then add the wine and reduce by half.

Add the hot stock and cream, and simmer for 10 minutes on low heat, just until it slightly thickens.

Add the salmon and cook for another 5 minutes or so, just until the salmon is cooked through but not overcooked.

In the meantime, cook the fettuccine al dente, as instructed on the pack.

Add last seasonings to the cream sauce, toss with the drained pasta, then sprinkle with the remaining parsley and a drizzle of olive oil before serving. Beautiful!

— Dalia Dogmoch Soubra is chief baker and co-founder of Kitsch Cupcakes, and author of Food, Love and Life from Dalia’s Kitchen. This week’s recipes are excerpted from the book, out now.