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Ingredients *Always use organic when available
1 lb salmon filet, sustainably raised or wild, and no additives
1 bunch fresh dill weed
1/2 pint heavy cream
1 T butter
1 lb. linguini
4 cloves garlic
fresh parsley
white wine
Directions
1. Bake salmon on greased baking pan at 325 degrees for 25 minutes.
2. Cook linguini to al dente according to instructions.
3. Sautee garlic in butter at medium heat until golden brown but not burned.
4. Add splash of white wine and cook down for 5 minutes.
5. Add cream simmer until thick. Add salt and pepper to taste and chopped dill weed.
6. Remove salmon from oven and flake into cream sauce.
7. Add cooked pasta to pan and toss to coat with sauce.
8. Plate in a large bowl, sprinkle with fresh chopped parsley, and serve with crostinis and white wine.
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