Paul's Italian Pink Sauce and Salmon

1 pound Sockeye salmon filet
1 pound fettucine (preferably high quality brand such as Rao's)
1 pound asparagus, trimmed and cut into 1" or 2" pieces
2 large shallts, sliced
3 cloves garlic, chopped
2/3 C crushed tomato
1/2 t tarragon
1/2 t crushed red pepper flakes
1 C cream
1/4 lb gorgonzola or other blue cheese, crumbled
1/2 C grated parmesan

1. Saute salmon in skillet in 1/2 T olive oil. Press filets with spatula for 1 minute, cook one minute and set aside. Preheat oven to 450 deg.
2. Par boil asparagus in 1/4" of water in skillet 2 min max, less if using thin asparagus. Remove to plate, shock in ice water if asparagus is very close to finished.
3. Cook pasta and reserve, keeping warm (e.g. towel over colander).
4. Saute shallots and garlic in 1 T olive oil. Add tarragon, pepper flakes, tomato puree and S&P and bring to boil. Simmer 5 minutes.
5. Add cream, bring to boil, add gorgonzola and 1/4 C parmesan until cheeses are incorporated and sauce is thickened. Add more tomato if you'd like a "pinker" sauce. Add asparagus.
6. Transfer salmon to oven for 4 minutes.
7. Toss pasta and sauce.

Serve pasta topped with a salmon filet. Pass additional cheese.

OK - this recipe sounds like a coronary in the making. However, it's so rich that a small portion will do. If one person eats 1/2 or 1/3 of this recipe, then the waistline and cardiac police deserve to make a house call. But a little restraint, and a serving of about 1/6 or so of this should be ample and satisfying.

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