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MARIGOLD Singapore /
Posted 1 year ago

Happy Phase 3! This Salmon Garlic Cream Pasta made with MARIGOLD UHT Milk is simple yet delicious which is perfect for the year-end gatherings with 8 of your guests! Ingredients (for 2 portions) 250gms Salmon fillet, sliced to 2 pieces. 150gms pasta (before boiling) 3 tbsp butter 4 large garlic cloves, minced 2 tbsp flour 500ml MARIGOLD UHT Full Cream Milk Salt and pepper to taste Parmesan cheese Steps: 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 4. Pan fry salmon skin side down for 2-3 mins. 5. Carefully flip salmon over and cook another minute. 6. Remove and set aside. 7. In the same pan, add in 3 tbsp butter. 8. Once butter starts to melt, add in 3 cloves of minced garlic 9. Cook and stir continuously for 2 mins 10. Then add 2 tbsp of flour. 11. Mix evenly and let flour cook off for 1-2 mins 12. Next add in 500ml MARIGOLD UHT Full Cream Milk. 13. Stir constantly and simmer until thicken. 14. Season with salt and pepper. 15. Toss in pasta and coat evenly with the sauce. 16. Sprinkle with parmesan cheese. 17. Serve together with Salmon and Enjoy! Tip: Drizzle some lemon juice on pan fried salmon.

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