Thursday, August 19, 2010

Creamy Salmon Fettuccine

you'll need:

250g package of fettuccine
2 cups water
1/2 cup white wine (or additional water)
zest of 1 lemon
1 clove garlic, crushed
1 lb skinless salmon fillet, all bones removed
1 lb asparagus, sliced into bite sized pieces
1 tbsp cornstarch
370ml can 2% evaporate milk
2 tsp salt
ground pepper
1 tbsp chopped fresh dill
1 green onion, chopped

1. In a large pot of boiling salted water, cook pasta according to package instructions (usually 7 or 8 minutes)

2. In large frying pan HIGH heat combine water, wine, lemon zest and garlic.  Boil uncovered for 5 minutes.

3. Reduce to simmer, add salmon and cook. Covered for 8 minutes

4. add asparagus, continue cooking 3 minutes. or until salmon flakes and is no longer opaque in the middle and asparagus is tender.

5. Remove 1/4cup of the fish cooking liquid.  whisk it together with cornstarch

6. Drain remaining liquid from fish.  Add cornstarch mixture to fish.  Add evaporated milk salt and pepper.  Increase the heat to HIGH bring it to a boil then turn it down to a simmer.  Stir for 1 minute.

7. Combine with pasta and garnish with chopped dill and green onion.