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

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