Salmon with Lemon, Wine and Garlic Reduction over Linguini
1 Pound Linguini Pasta, cooked to directions on package.
Start boiling your pasta and cook it while preparing the rest of the meal.
1-1/2 Pounds Salmon
¼ Cup Olive Oil
¼ Cup Butter
Melt the Butter with the Olive Oil in a large pan. Meantime, lightly sprinkle Susie’s White Spice Rub onto each piece of Salmon, both sides. Turn the pan to medium high and carefully place the Salmon in the pan. You can see the sides of the Salmon cooking and when you see that half of the sides are cooked on the bottom, turn the Salmon over to cook the other side. Salmon Cooks fast so make sure not to over-cook and dry it out.
1 Tablespoon Honey
Juice and Zest of One Lemon
1/3 Cup White Wine
1 Teaspoon Finely Chopped Garlic
¼ Teaspoon Crushed Red Pepper
Combine the above Ingredients in a small bowl and whisk together. Once the Salmon is cooked set it aside and add the above (blue) ingredients to the pan and let simmer.
1 Teaspoon Kosher Salt
Freshly Ground Black Pepper to taste
1 Cup Chopped Roma Tomatoes
¼ Cup Chopped Kalamata Olives, or 1 Tablespoon Capers
Add the above ingredients to the simmering sauce and continue to simmer until the sauce is reduced by half.
½ Cup Heavy Cream
Once the sauce has reduced, Pour the heavy cream into the sauce and simmer for about 3 minutes.
Toss in the Pasta with the sauce and incorporated well.
Handful of Fresh Basil Leaves, finely chopped –Add to the Pasta Mix at the end.
Parmesan Cheese for Garnish