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RECIPE + PAIRING

Seared Salmon with Creamy Fettuccine

WHY THE PAIRING WORKS

The Melograno Cucumber Lime Mojito brings brightness and freshness that perfectly balances the richness of this dish.

The crisp cucumber and zesty lime cut through the creamy pasta, while the herbaceous notes complement the freshness of the basil and the clean flavor of the salmon.

INGREDIENTS

For the Salmon

  • 2 salmon fillets
  • 1 tbsp olive oil
  • Salt and freshly cracked black pepper
  • 1 tsp garlic powder
  • 1 tbsp butter
  • Optional: squeeze of fresh lemon

For the Fettuccine

  • 8 oz fettuccine pasta
  • 1 tbsp butter
  • 1 cup heavy cream
  • ½ cup grated parmesan cheese
  • 1 clove garlic, minced
  • Salt and black pepper to taste

For Garnish

  • Fresh basil or microgreens

INSTRUCTIONS

  1. Cook the Pasta
    Bring a pot of salted water to a boil. Cook fettuccine according to package instructions. Reserve ½ cup pasta water, then drain.
  2. Prepare the Sauce
    In a pan, melt butter over medium heat. Add garlic and sauté for 30 seconds. Pour in heavy cream and simmer gently. Stir in parmesan cheese until smooth and creamy. Season with salt and pepper. Toss in the cooked pasta, adding a splash of pasta water if needed for a silky texture.
  3. Cook the Salmon
    Pat salmon dry and season with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat. Sear salmon for 3–4 minutes per side until golden and cooked through. Finish with butter and optional lemon juice.
  4. Plate the Dish
    Twirl fettuccine onto the plate. Place salmon alongside. Garnish with fresh basil or greens.