Grilled Wild Salmon and Asparagus in Lemon Cream Sauce over Parpadelle

November 11, 2022

INGREDIENTS

• 1 pound fresh wild salmon fillet
• 1 bunch of thin, tender asparagus, woody stems discarded
• 1 shallot, thinly-sliced
• 1 clove garlic, minced 
• ½ cup crisp, dry white wine
• 2 cups heavy cream
• 5 Tbs. Lemon Fused Olive Oil
• 3 Tbs. freshly-squeezed lemon juice
• 1 Tbs. fresh dill and/or flat leaf parsley to garnish
• salt and fresh ground pepper to taste
• 1 pound dried pappardelle pasta

DIRECTIONS
Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of Lemon Fused Olive Oil whisked with 1 tablespoon of lemon juice. Season both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both. The most important thing here is to sear the exterior of the salmon and asparagus. After grilling, cut the asparagus in to 2" pieces and break the salmon in to large meaty chunks and set aside.

Bring a large pot of salted water to boil. Cook the parpadelle to al dente.

In a sauté pan, heat two tablespoon Lemon olive oil over medium heat. Add sliced shallots and cook until tender. Add garlic and sauté for another minute being careful not to burn the garlic. Add the wine and lemon juice. Continue cooking until the liquid is reduced by half. Add the cream and the remaining olive oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.

To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to overcook. Add the salmon chunks to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.

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