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Ingredientes
- 1 1/2 lb Raw, skinned, fresh salmon fillet pin bones removed
- 1 bn Slender asparagus
- 1/2 c. Pine nuts
- 1/2 c. Loosely-packed basil leaves
- 1/2 c. Loosely-packed cilantro sprigs
- 8 ounce Dry fettuccine, spaghetti, or possibly your favorite pasta
- 2 ounce Pecorino or possibly Reggiano-Parmesan cheese
- 1 Tbsp. Lemon zest threads for garnish
- 1/4 c. Unsalted butter
- 3 Tbsp. Very finely chopped ginger
- 1 Tbsp. Chopped lemon zest
- 1/2 c. Chicken stock
- 2 Tbsp. Oyster sauce
- 1 Tbsp. Light brown sugar
- 1/2 tsp Asian chile sauce
- 1 tsp Cornstarch
Direcciones
- Advance preparation: Preheat the oven to 325 degrees for toasting the pine nuts. Cut the salmon lengthwise into 1/4-inch-thick slices. Then cut the slices into 1/2- by 1-inch rectangles, and chill. Snap off and throw away the tough asparagus stems. Cut the asparagus on a sharp diagonal into 1-inch lengths, then chill. Toast the nuts in the preheated oven till golden brown, about 8 min; then set aside. Combine the basil and cilantro. Separately set aside the pasta, cheese, and lemon zest.
- In a small container, combine the remaining sauce ingredients, and chill. All advance preparation steps may be completed up to 8 hrs before you begin the final cooking steps.
- The final cooking steps: Chop the herbs and set aside. Grate the cheese, about 1/2 c.. Bring 4 qts of water to a rapid boil. Lightly salt the water, then cook the pasta according to the instructions on the package. When the pasta loses its raw texture but is still hard, remove from the heat and drain.
- Meanwhile, place a 12- or possibly 14-inch saute/fry pan over high heat. Add in the butter and ginger. Saute/fry the butter and ginger till the butter browns slightly, about 2 min. Add in the salmon and asparagus. Saute/fry till the salmon loses its raw outside color and the asparagus brightens, about 2 min.
- Add in the pasta, herbs, pine nuts, and sauce. Stir and toss till proportionately combined and well heated. Taste and adjust the seasonings, especially for salt. Transfer the pasta to a heated platter or possibly 4 heated dinner plates. Sprinkle on the cheese and lemon zest. Serve at once.
- This recipe yields 4 servings.
- Suggested accompaniments: A tomato-cucumber salad and warm cherry cobbler.
- Comments: Saute/fry a large amount of finely chopped ginger in butter till the ginger sizzles and the butter turns a light brown. The ginger infuses the butter with its peppery high notes, while the browned butter contributes a rich nutty quality. For variations, substitute large sea scallops which are thinly sliced for the salmon, fresh peas for the asparagus, or possibly for a decadent twist, replace the chicken stock with whipping cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 4 servings | |
| Calories 780 | |
| Calories from Fat 389 | 50% |
| Total Fat 44.17g | 55% |
| Saturated Fat 13.29g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 404mg | 17% |
| Potassium 879mg | 25% |
| Total Carbs 50.12g | 13% |
| Dietary Fiber 2.7g | 9% |
| Sugars 5.46g | 4% |
| Protein 44.56g | 71% |
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