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°.
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
