Sep 14, 2007
Lemon Cream Salmon Linguine
- 1 head of garlic
- sea salt and cracked ppper
- olive oil
- 3/4 lb linguine
- 1/3 cup white wine
- 1/2 cup chicken stock
- 1/4 lb salmon fillet, skinned, cut in 1" cubes
- the juice of half a lemon
- 1 tbsp minced fresh rosemary
- 1/4 cup heavy cream
- grated parmesan
- Preheat the oven to 400 F.
- Cut the head of garlic in half crosswise and then place on a sheet of tin foil.
- Drizzle with olive oil and then sprinkle with the salt and pepper.
- Seal tightly and then roast in the oven for 60 minutes. Cool slightly.
- Boil the linguine in salted water.
- Meanwhile, in a dutch oven, bring the wine and the chicken stock to a simmer. Squeeze out the roasted garlic and add to the pot. Simmer 3 minutes.
- Add the salmon and cover. Simmer 2 minutes.
- Lower the heat and stir in the lemon juice and rosemary.
- Drain the pasta and toss in the sauce. Stir in the heavy cream.
- Season with salt and pepper and sprinkle with the grated parmesan.
- Serve.
delicious and an easy way of using up the odds and ends of badly cut salmon fillets. Watch the salmon doesn’t dry out too much.
light and tasy, a good summer dish.