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Great Tastes of Manitoba 2009 |
Yield: 4 servings
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Ingredients:
| 1/4 cup |
canola oil |
50 mL |
| 2 |
shallots, finely chopped |
2 |
| 2 |
cloves garlic, minced |
2 |
| 1 lbs |
fresh skinless boneless salmon, cut into 1 1/2 inch 4cm pieces |
500 g |
| 1/2 cup |
white wine |
125 mL |
| 1/2 cup |
chicken broth |
125 mL |
| 2 Tbsp |
lemon juice |
30 mL |
| 2 Tbsp |
freshly chopped marjoram (or 1 tsp/5 ml dried) |
30 mL |
| 1/2 lbs |
asparagus, washed, trimmed and cut into 1 inch / 2.5 cm pieces |
250 g |
| 4 cup |
baby arugula leaves |
1 L |
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salt and pepper to taste |
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| 12 oz |
farfalle, uncooked |
350 g |
Directions:
In a large skillet over medium heat, heat canola oil. Add shallots and garlic and sauté 1-2 minutes. Add salmon and cook through, turning once, approximately 5 minutes. Add white wine, chicken broth, lemon juice and marjoram. Let simmer about 3 minutes. Add asparagus pieces and continue to cook until asparagus is tender, about 2-3 more minutes. Sir in arugula leaves and chopped basil. Continue to cook, about 1 minute, until arugula leaves have just wilted. Season with salt and pepper.
Meanwhile, cook farfalle in a large amount of boiling water until just tender, following package directions. Drain, reserving 1 cup pasta water, and return to pot. Add salmon mixture to pasta and add some of the reserved pasta water if needed. Gently toss ingredients. Serve immediately
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