WARM SALMON AND ASPARAGUS SALAD WITH FETTUCCINE PASTA 

INGREDIENTS

• 375g piece salmon
• 1 bunch ( 12 spears ) asparagus, chopped
• 30g butter
• 1 clove garlic, crushed
• 250g fettuccine pasta
• 20g butter, melted, extra
• 2 tablespoons chopped fresh oregano

BASIL SAUCE

• 1/2 cup water
• 2 teaspoons French mustard
• 2 tablespoons dry white wine
• 1 tablespoon lemon juice
• 2 1/2 teaspoons cornflour
• 1 tablespoon water, extra
• 1/2 cup thickened cream
• 2 tablespoons shredded fresh basil

WARM SALMON AND ASPARAGUS SALAD WITH FETTUCCINE PASTA  METHOD:

We used Atlantic salmon. Remove skin and bones from salmon and slice salmon thinly. Asparagus should be boiled, steamed, or microwaved until just tender; drain. 

Heat butter in a pan, add garlic, and cook, stirring, for 1 minute. Add salmon, and cook, stirring gently, for about 2 minutes or until just cooked through, stir in asparagus.

Boil pasta uncovered in a large pot of boiling water for just a few minutes before serving. Toss pasta with extra butter and oregano. Serve with warm asparagus, salmon mixture, and sauce.

Basil Sauce: Combine water, mustard, wine, and juice in a pan, and bring to a boil. Stir in blended cornflour and extra water, and stir until the sauce boils and thickens slightly. Take the pan off the heat and stir in cream and basil.

Serves 4.

Note: Salmon mixture can be prepared 3 hours ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Pasta and sauce suitable. 

Also Read: CHEESE RAVIOLI WITH PECAN AND CORIANDER