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Pasta with Salmon & Asparagus
Makes 8 servings
*1 lb. salmon filet
*1 cup white wine
*1 cup water
*Juice from 1/2 lemon
*6-8 black peppercorns
*1 bunch asparagus, trimmed and cut into 2 inch pieces
*1 tsp. garlic salt
*1 1/2 lbs. pasta (farfalle, penne, fusilli)
*3 cups heavy cream
*6-8 Roma (plum) tomatoes, chopped and seeded
*2 tbls. fresh dill, chopped
*salt and pepper, to taste
1Poach salmon in wine, water, lemon and peppercorns for 15 minutes. Cool and flake salmon with fork, removing skin and any bones. Set aside.
2Cook asparagus in boiling water until just tender, 4-5 minutes. Drain thoroughly.
3Bring a large pot of water, seasoned with garlic salt, to boil. Add pasta and cook according to package directions until just tender.
4Separately, bring cream to a gentle boil in a large skillet over low heat. Stir in salmon, tomatoes, dill, salt and pepper. Add asparagus, stir and heat until warmed through.
5Drain pasta thoroughly and transfer to large warmed serving bowl. Toss with sauce and serve immediately.