Ingredients
1 pound salmon filets
2 tablespoons fresh lemon juice
2 tablespoons GOLDEN BLOSSOM HONEY
Sauce:
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
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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
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
