INGREDIENTS

INSTRUCTIONS

You can slice the salmon, blanch and roll-cut the asparagus well
ahead, and refrigerate until ready for final cooking and serving.
Alternative fish: bass, haddock, sturgeon, and other firm-fleshed
fish.  Remove the skin and any bones from the salmon and cut the fillet
on  the diagonal into 1/4-inch-wide slices. Set the slices aside. Peel
the  asparagus. Insert a sharp paring knife under the skin at the base
and  work it up toward the tip, making the cut shallower as the skin
becomes thinner. Taper the cut off completely about 2-3 inches below
the tip. You can also use a vegetable peeler. Take a large pan that  is
wide enough to hold the asparagus lying down, fill it  three-quarters
full of water, and bring to a boil. Drop the asparagus  into the water
and cook at a rapid boil for 2-3 minutes, or until  they are just
barely tender. Drain immediately and run the asparagus  under cold
water to stop the cooking action. Drain again and pat dry.  Roll-cut
the asparagus stalks into bite-size pieces. Make a diagonal  crosscut
about 1 inch from the base of the stalk with the stalk lying  flat.
Roll the asparagus a quarter turn and make a cut on the same  diagonal,
about an inch up the stalk from the first cut; continue  rolling and
cutting until you are just below the beginning of the  asparagus tip.
Refrigerate both the sliced salmon and the roll-cut asparagus for
later cooking, if you like.  Before you are ready to serve, melt the
butter in a small saucepan  and stir in the lemon juice.  Bring a large
pot of water to a boil, drop in the linguine, and cook  until just
tender, or al dente. Drain and toss with just enough olive  oil to give
it a light coating; season with salt and freshly ground  pepper.
Meanwhile, as the pasta is cooking, brush two baking sheets with the
lemon butter. Lay out the salmon slices on one sheet and brush the  top
side of the slices with lemon butter. Toss the asparagus pieces  with
the remaining lemon butter and spread on the second sheet. Place  the
asparagus under a preheated broiler and broil for 4-5 minutes,  turning
the asparagus once or twice. Then place the salmon under the  broiler
and broil for 2 minutes.  To serve, divide the pasta evenly among 4
serving plates. Arrange  equal portions of the asparagus and salmon on
top of the pasta. Serve  with lemon wedges.  Note: If you have two
broilers, broil the salmon under one and the  asparagus under the
other. You may substitute olive oil for the  butter to make the lemon
sauce, if you like.  Recipe is from The Victory Garden Fish and
Vegetable Cookbook by  Marian Morash.  Posted to EAT-L Digest  by
Felicia Pickering <MNHAN063@SIVM.SI.EDU>  on Feb 22, 1998

A Message from our Provider:

“Need a new life? God accepts trade-ins”