Brown Butter Sauce Pasta and Salmon
Pasta con salmone in salsa di burro fuso
Ingredients
- 16 oz. Pasta Lensi Linguine
- 1 Tbsp. extra virgin olive oil
- 2 salmon fillets (about 8 oz. each)
- Salt and black pepper, to taste
- 12 oz. fresh asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
- 1 cup fresh mushrooms, sliced
- 5 Tbsp. butter
- 1/4 cup pine nuts
- 10 to 12 sage leaves, coarsely chopped
- 1/2 cup chicken stock
Wine Pairing: Sangiovese (Toscana Region)
Recipe Serves: 6
Directions
Cook pasta according to directions. Drain.
Heat oil in a large skillet over medium-high heat. Place salmon in skillet, skin side down. Season with salt and pepper. Cook for 7 minutes or until skin is crisp and golden brown. Turn salmon and cook for 2 to 4 minutes or until fish flakes easily. Remove fish to a platter and keep warm.
Add asparagus and mushrooms to skillet; season with salt and pepper. Cook, stirring frequently, until asparagus is crisp tender, for about 3 minutes. Remove vegetables from skillet. Drain skillet.
Melt butter in skillet over medium heat. Add pine nuts. Cook, stirring occasionally, until butter is golden brown about 5 minutes. (Watch careful so it does not burn.) Stir in sage and cook for 30 seconds. Stir in stock and cook, stirring frequently, for 3 minutes. Season sauce to taste with salt and pepper.
Remove skin from fish and discard. Cut salmon into 1-inch pieces. Return fish to skillet. Return asparagus and mushrooms to sauce in skillet and heat gently for 1 to 2 minutes. Pour sauce over pasta and toss gently to combine. Mangiare bene.
