This week’s recipe comes from a dear friend of mine, Mrs. Linda Ratliff. Mrs. Linda sent me this Salmon and pasta recipe and claims that it is a family favorite. It looks delicious to me and I hope you will enjoy it as well!
2 tablespoons extra virgin olive oil
3 teaspoons minced garlic
1/3 cup sundried tomatoes, drained and julienne cut (rehydrated in hot water)
1/3 cup cold butter, cut in small pieces
Zest and juice from 2 lemons
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh oregano
1 (3-ounce) pouch Chicken of the Sea Smoked Pacific Salmon, flaked into bite size pieces
1/2 pound fettuccine, cooked
3 tablespoons toasted pine nuts (I used toasted pecans or walnut pieces, if I don’t have pine nuts)
Grated parmesan cheese
Chopped fresh basil
In large skillet, in hot oil, sauté garlic, add tomatoes and lemon juice; sauté one minute longer. Add cold butter, lemon zest, parsley and oregano. Stir until butter has melted and mixture has thickened slightly, remove from heat. Gently fold in salmon. Pour salmon lemon mixture over fettuccine, gently toss until covered. Sprinkle with nuts, parmesan cheese and basil.
(If I don’t have sundried tomatoes, I have tried chopped fresh tomatoes and they work ok. Also, you can use dried herbs if you don’t have fresh.)