Pappardelle with Salmon
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 16 ozs fresh ribbon pasta
- salt
- 4 fresh Salmon fillet skinless and boneless (about 6 ounces each)
- 8 ozs thin, green Asparagus
- 2 Tbsps butter
- 1.333 cups cream
- freshly ground peppers (to taste)
- 1 Tbsp grated lemon zest
- 4 ozs smoked Salmon (thinly sliced)
- 4 sprigs fresh Dill (to garnish)
Preparation steps
1.
Cook the pasta in plenty of boiling, salted water until al dente. Drain the pasta (reserving 1 cup of the cooking water).
2.
Wash the salmon fillets under cold running water and dab dry with paper towels. Set aside.
3.
Wash the asparagus, trim ends and cook in boiling, salted water for about 5 to 7 minutes.
4.
Meanwhile, season the salmon with salt and pepper and saute quickly in butter for about 2 minutes on each side. Add the cream, salt, pepper and lemon zest and simmer for about 3 to 5 minutes, or until the salmon is flaky and cooked through. Add the asparagus to the sauce mixture and heat through (adding reserved cooking liquid if needed).
5.
Divide pasta and salmon mixture between individual servings plates. Garnish with smoked salmon slices and fresh dill sprigs. Season with salt and pepper, as desired. Serve.
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