March 17, 2008

Salmon Linguine

2 T. Olive oil
3 Cloves garlic- minced
1 1/4 lb. Salmon fillets
2 T. Butter
1/2 C. Chicken broth
1 C. Whipping cream
1 C. Parmesan cheese- finely shredded
1/4 C. Fresh Parsley chopped1/4 tsp. Fresh ground pepper
8 oz. Linguine, cooked

1. Heat olive oil in a large ovenproof skillet over medium heat; add garlic and sauté 3 minutes or unit tender. Add salmon and cook 5 minutes on each side. Place skillet in a 425˚ oven for 10 minutes or until fish flakes with a fork.2. Meanwhile, melt butter in a skillet over medium-high heat. Add broth and cook 5 minutes or until mixture is reduced by half. Stir in whipping cream and cook, stirring occasionally, 5 minutes or until slightly thickened.3. Cut salmon into 1 inch pieces; add to whipping cream mixture. Sprinkle with cheese and parsley; cook until cheese melts. Sprinkle with pepper and toss with linguine.