Fresh Croissants, Danish & French Pastries every Sat & Sun

CALL: (678) 795-2002

Yields4 Servings
 1 lb Salmon Fillet, fresh, wild if possible
 1 bunch Asparagus, fresh, woody stems discarded
 2 tbsp VSOP Wild Fernleaf Dill Extra Virgin Olive Oil
 1 tbsp Fresh Lemon Juice, freshly squeezed
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 lb Dried Pasta, cooked al dente (or see my recipe for fresh dill pappardelle pasta)
 2 tbsp VSOP Wild Fernleaf Dill Extra Virgin Olive Oil
 ½ cup Dry White Wine, anything crisp and delicious you would drink
 2 tbsp Fresh Lemon Juice, freshly squeezed
 2 cups Heavy Cream
 1 tbsp VSOP Wild Fernleaf Dill Extra Virgin Olive Oil
 1 tbsp Fresh Parsley, chopped
1

Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice. Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus in to 2" pieces and break the salmon in to large meaty chunks and set aside.

2

Bring a large pot of salted water to boil. Cook the dried pasta based on the package directions. If using the fresh pasta recipe below, cook for two minutes and drain well.

3

In a saute pan, heat two tablespoon dill olive oil over medium heat. Add the minced shallots and cook until tender. Add the garlic and saute for another minute being careful not to burn the garlic.

4

Add the wine and lemon juice. Continue cooking until the liquid is reduced by half.

5

Add the cream and the remaining dill olive oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.

6

To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with extra dill and/or flat leaf parsley. Enjoy!

Ingredients

 1 lb Salmon Fillet, fresh, wild if possible
 1 bunch Asparagus, fresh, woody stems discarded
 2 tbsp VSOP Wild Fernleaf Dill Extra Virgin Olive Oil
 1 tbsp Fresh Lemon Juice, freshly squeezed
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 lb Dried Pasta, cooked al dente (or see my recipe for fresh dill pappardelle pasta)
 2 tbsp VSOP Wild Fernleaf Dill Extra Virgin Olive Oil
 ½ cup Dry White Wine, anything crisp and delicious you would drink
 2 tbsp Fresh Lemon Juice, freshly squeezed
 2 cups Heavy Cream
 1 tbsp VSOP Wild Fernleaf Dill Extra Virgin Olive Oil
 1 tbsp Fresh Parsley, chopped

Directions

1

Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice. Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus in to 2" pieces and break the salmon in to large meaty chunks and set aside.

2

Bring a large pot of salted water to boil. Cook the dried pasta based on the package directions. If using the fresh pasta recipe below, cook for two minutes and drain well.

3

In a saute pan, heat two tablespoon dill olive oil over medium heat. Add the minced shallots and cook until tender. Add the garlic and saute for another minute being careful not to burn the garlic.

4

Add the wine and lemon juice. Continue cooking until the liquid is reduced by half.

5

Add the cream and the remaining dill olive oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.

6

To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with extra dill and/or flat leaf parsley. Enjoy!

Grilled Salmon & Asparagus In A Dill Lemon Cream Sauce

No Comment

You can post first response comment.

Leave A Comment

Please enter your name. Please enter an valid email address. Please enter a message.