Alaska Salmon & Pasta Chardonnay
A creamy wine sauce brightens this pasta and salmon dish. Artichokes and mushrooms add texture and flavor. Creamy and satisfying.
12 Alaska Salmon fillets
3 oz. olive oil
3⁄4 cup onion, minced
1⁄4 cup garlic, minced
1 1⁄2 lb. mushrooms, sliced
7 cups artichoke quarters, drained
1 1⁄2 cups roasted red peppers, diced
3⁄4 cup basil, chopped
1 qt. chardonnay
1 qt. heavy cream
6 lb. fettuccine or linguine, cooked
1. Cut each salmon fillet into nine pieces. In a skillet over medium heat, sauté salmon pieces in oil 2 min. or until lightly browned.
2. Add onion, garlic and mushrooms and cook 2 min. Add artichokes, roasted red peppers, basil and wine and cook an additional 2 min. Stir in heavy cream and simmer until slightly thickened, 1-2 min. more. Season to taste and toss with pasta, coating evenly.