| | Salmon Linguine 2 tablespoons of olive oil
3 cloves garlic, minced
1 1/4 pound salmon fillets, thaw if frozen
2 tablespoons of butter or margarine
1/2 cup of vegetable or chicken broth
1 cup of whipping cream
1 cup of finely shredded Parmesan cheese
1/4 cup of chopped fresh parsley
1/4 teaspoon of freshly cracked pepper
8 ounces of linguine, cooked Recips |
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Heat the olive oil in a large ovenproof skillet over medium heat, add garlic and sauté for 3 minutes or until tender. add the salmon and cook for 5 minutes on each side. remove the skillet from stove and place in 425ºF oven for 10 minutes or until the fish flakes easily with a fork. Meanwhile, melt the butter in another skillet over medium high heat, Add the broth and cook for 5 minutes or until the mixture is reduced by half. Stir in the whipping cream and cook, stirring occasionally, for 5 minutes or until slightly thickened. Cut the salmon into 1 inch pieces, add to whipped cream mixture. Sprinkle with cheese and parsley, cook, stirring occasionally until the cheese melts. Sprinkle with pepper and toss with linguine. Serves 4 |
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