I'm such a fan of fish, but I don't like to eat it out in restaurants. So I decided to read menus for ideas on preparations to flash mine up at home. I use this recipe's sauce for all kinds of fish, but chicken as well. Try this little tip, and even cook some pork chops with this sauce and pasta. The family will think you've been taking classes on the side. ENJOY!!!
Gather your supplies. You'll need two pans one for cooking you pasta the other (fry size) for your fish and sauce. Start your salted pasta water and bring to boil, cook your pasta al dente, since you'll toss it in your sauce at the end. About 10-11 minutes, drain and set a side.
Melt your butter in the skillet, and add the juice and zest of your citrus, throw the remains from your citrus in your salted pasta water for a little flavor add you dill.
Saute your salmon fillets. They don't take very long and some folks like them pink on the inside. Take out of pan when finished, turn up heat, add your wine, sherry, asparagus, mushrooms, capers, bring to a brief boil. Stir in your thickening agent. (I sift over, and stir rapidly to avoid clumping) Sauce thickens pretty quick. Reduce heat and stir in pasta. Remove from heat, plate, and top with salmon.
Serve with a mixed green salad and a citrus balsamic dressing to tie the whole meal together.
Substitute pasta, use whole wheat, or even gluten free, and don't forget Spaghetti squash. This dish can also be made with less butter or even butter substitute. ENJOY!!!