1 package Ducktrap Smoke Roasted Wild Salmon, separated into chunks
1 lb fresh asparagus, trimmed and cut into 2-inch lengths 1½ pound linguine
2 cloves garlic, crushed and chopped ¼ cup shallots, chopped
2 tbsp olive oil
1 cup heavy cream
½ cup freshly grated Parmesan cheese, plus more for garnish
2 tbsp fresh dill, chopped
2 tbsp grated orange rind
2 tbsp orange juice and/or
1 tbsp orange-flavored liqueur
Salt and pepper, to taste
Instructions
Cook asparagus in pot of salted boiling water for 2 minutes. Drain, rinse and cool in ice water.
Heat olive oil in large skillet. Sauté garlic and shallots for 5 minutes, being careful not to brown. Add cream and simmer over low heat about 5 minutes until thickened. Add orange juice and/or liqueur and orange rind. Remove from heat and set aside.
Cook linguine according to package directions. Do NOT drain.
Return skillet to medium-low heat. Using tongs, add cooked linguine to sauce in skillet to finish cooking.
Add asparagus and cook until warmed, about 3 minutes.
Add salmon, salt, pepper, dill, parmesan cheese and stir gently. Serve immediately with extra Parmesan cheese.
IMPORTANT MESSAGE:
You are now leaving Ducktrap.com
By clicking “continue” you will leave our website and land on another sited hosted by someone else. Remember, they have different terms of use and privacy policies. Hope to see you again soon!
