Salmon and Asparagus in Creamy Dill Sauce
Cook: 20 minutes
1 pound fresh wild salmon fillets
1 bundle of thin, tender asparagus, woody stems discarded
1 pkg. Garlic and Herb Pappardelle
1 shallot, thinly sliced
1 clove garlic, minced
1/2 cup dry white wine
2 cups heavy cream
5 tbsp. Dill Olive Oil
3 tbsp. fresh squeezed lemon juice
1 tbsp. fresh dill and/or flat leaf parsley to garnish
salt and fresh ground pepper to taste
Rub the salmon and toss the asparagus spears with a mixture of two tablespoons of Dill Olive Oil whisked with one tablespoon of lemon juice. Season both the salmon and the asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus into 2" pieces and break the salmon into large, meaty chunks and set aside.
Bring a large pot of salted water to boil. Cook the pappardelle for 3 minutes and drain well.
In a sauté pan, heat two tablespoons of Dill Olive Oil over medium heat. Add sliced shallots and cook until tender. Add the garlic and sauté for another minute, being careful not to burn the garlic. Add wine and remaining lemon juice. Continue cooking until liquid is reduced by half. Add cream and remaining Dill Olive Oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.
To serve, add asparagus to the sauce and cook for an additional two minutes, being careful not to overcook or it will get mushy. Add salmon chunks and cook to warm through, bring careful not to break the chunks up.
Ladle over drained pasta and serve garnished with dill and/or flat leaf parsley.