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 tablespoons olive oil
1 cup heavy cream
½ cup freshly grated Parmesan cheese, plus more for garnish
2 tablespoons fresh dill, chopped
2 tablespoons grated orange rind
2 tablespoons orange juice and/or
1 tablespoon orange-flavored liqueur
Salt and pepper, to taste
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.
You are now leaving Ducktrap.com