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.

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

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.

Directions

Preheat oven to 450&deg.
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