SALMON And ASPARAGUS FUSILLI
Fresh asparagus and dill are classic matches for salmon. A light white wine cream sauce lets the salmon shine in this simple yet elegant pasta. If you don’t have left over grilled lemons, squeeze fresh lemon overtop.
Ingredients:
10 oz fusilli or other pasta
1 tbsp olive oil
1 tbsp butter
2 large shallots or 1 onion, thinly sliced
1 lb asparagus, trimmed and cut into 2-inch lengths
3 cloves garlic, minced
Salt and freshly ground pepper
½ cup dry white wine
1 cup 35% cream
⅓ of the recipe Maple Lemon Grilled Salmon, broken
broken into chunks Posted 8/11/2019
2 tbs chopped fresh dill, divided, approx.
4 leftover grilled lemon wedges
Directions:Fresh asparagus and dill are classic matches for salmon. A light white wine cream sauce lets the salmon shine in this simple yet elegant pasta. If you don’t have left over grilled lemons, squeeze fresh lemon overtop.
Ingredients:
10 oz fusilli or other pasta
1 tbsp olive oil
1 tbsp butter
2 large shallots or 1 onion, thinly sliced
1 lb asparagus, trimmed and cut into 2-inch lengths
3 cloves garlic, minced
Salt and freshly ground pepper
½ cup dry white wine
1 cup 35% cream
⅓ of the recipe Maple Lemon Grilled Salmon, broken
broken into chunks Posted 8/11/2019
2 tbs chopped fresh dill, divided, approx.
4 leftover grilled lemon wedges
1. Cook pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, heat oil and butter over medium heat in a large skillet. Add shallot and cook, stirring, for about 3 minutes or until so . Add asparagus, garlic, ½ tsp salt and pepper to taste. Sauté for about 2 minutes or until asparagus is bright green.
3. Add wine and bring to a boil, stirring. Pour in cream and return to a boil. Reduce heat and boil gently, stirring often, for about 3 minutes or until sauce is slightly reduced and asparagus is tender-crisp. Reduce heat to low.
4. Drain pasta and add to skillet, stirring gently to coat. Add salmon and 1 tbsp dill and fold gently just to coat with sauce and slightly warm salmon (trying not to break up pieces of fish too much). Season to taste with salt and pepper.
5. Serve in warmed bowls, sprinkled with more dill, to taste, and with grilled lemon wedges to squeeze overtop.
2. Meanwhile, heat oil and butter over medium heat in a large skillet. Add shallot and cook, stirring, for about 3 minutes or until so . Add asparagus, garlic, ½ tsp salt and pepper to taste. Sauté for about 2 minutes or until asparagus is bright green.
3. Add wine and bring to a boil, stirring. Pour in cream and return to a boil. Reduce heat and boil gently, stirring often, for about 3 minutes or until sauce is slightly reduced and asparagus is tender-crisp. Reduce heat to low.
4. Drain pasta and add to skillet, stirring gently to coat. Add salmon and 1 tbsp dill and fold gently just to coat with sauce and slightly warm salmon (trying not to break up pieces of fish too much). Season to taste with salt and pepper.
5. Serve in warmed bowls, sprinkled with more dill, to taste, and with grilled lemon wedges to squeeze overtop.
Serves 4
No comments:
Post a Comment