Linguine Pasta With Creamy Salmon Sauce

Asparagus, salmon, and Parmesan cheese over hot cooked linguine pasta. Garnished with additional cheese.

Ingredients -

1 pound Linguine Pasta
1-1/3 cups Heavy Cream
1 teaspoon Dried Minced Onion
1 (10 ounces) package Frozen Asparagus, thawed and cut into 3/4 inch pieces
2 (3 ounces each) packages smoked Pacific Salmon, drained and flaked
1 cup grated Parmesan Cheese
1/4 teaspoon Coarse Salt
1/8 teaspoon Cayenne Pepper

Preparation:

1. Add pinch of salt to boiling water.

2. Add linguine and cook al dente.

3. Pour into colander to drain. Do not rinse pasta.

4. Add heavy cream and dried minced onion to saucepan. Bring to gentle boil over medium high heat.

5. Stir in asparagus pieces and flaked salmon.

6. Heat through.

7. Remove from heat, Stir in ½-cup Parmesan cheese, salt and cayenne pepper.

8. Top linguine servings with sauce and toss.

9. Garnish with remaining cheese.

Salmon Tips -

Pan Frying Salmon

Heat skillet over medium heat. Add small amount of oil or butter to skillet and allow to heat through until hot, but not smoking or burning. Rinse fish in cold water and pat dry to eliminate any moisture. Add to hot skillet. Fry 3 to 5 minutes per side, turning once.

Salmon Tips -

Pan Frying Salmon

Heat oil or butter in skillet over medium heat until hot, but not smoking. Add salmon to hot skillet. Pan fry 4 minutes per side, turning fish once. If salmon has skin, start with skin side down.

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