Linguine with Salmon and Red Pepper Sauce

This pasta dish is quick enough for a weeknight meal but is tasty and beautiful enough for a special occasion. The addition of a little cream balances out the flavors of the sauce.


1 pound salmon filets
2 tablespoons fresh lemon juice

1 (12 ounce) jar fire roasted peppers, drained
2/3 cup grated parmesan cheese
2 large cloves garlic
1 cup chicken broth
1/2 cup fresh basil, reserve 1 tablespoon for garnish
2 tablespoons heavy cream or half and half

1 pound linguine, cooked according to package directions


Preheat oven to 450°.

Place salmon filets in a shallow pan. In a small bowl mix together lemon juice and honey. Spoon over fish. Tightly cover pan with foil and bake 15-20 minutes, depending on thickness of fish, until just opaque. Do not overcook fish.

While fish cooks prepare sauce. Combine roasted peppers, cheese, garlic and broth in a blender. Process until smooth. Add basil and blend until it is chopped and evenly distributed in sauce. Pour into a saucepan and bring to a boil. Simmer for 5 minutes. Reduce heat, stir in cream. Keep warm.

Remove skin from cooked salmon and discard. Flake with a fork. Drain pasta, stir in red pepper sauce and then toss pasta with flaked salmon.

To serve, chop reserved tablespoon of basil and sprinkle over pasta.

Serves: 4

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