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An Orange Smoothie: Salmon and Linguine

June 10, 1993|BETTY ROSBOTTOM

This salmon-and-pasta entree is delicious and easy to make. Four-ounce salmon fillets are marinated in white wine, shallots and seasonings, then broiled and served on a bed of linguine tossed with an orange-basil dressing.

BROILED SALMON FILLETS WITH ORANGE-BASIL LINGUINE 8 (4-ounce) salmon fillets 1/2 cup dry white wine 4 teaspoons chopped shallots 1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled 1 tablespoon Dijon mustard 1/4 teaspoon freshly ground black pepper 2/3 cup white-wine vinegar 2 teaspoons grated orange zest 2 tablespoons white-wine Worcestershire sauce 1/2 cup fresh orange juice Salt, pepper 1/3 cup olive oil 3 tablespoons julienned fresh basil leaves or 3 tablespoons chopped parsley mixed with 1 teaspoon dried basil 4 quarts water 1 pound linguine 8 fresh basil sprigs, optional 8 thin orange slices, optional

Place salmon in large shallow glass, ceramic or other non-aluminum pan. Whisk together white wine, 2 teaspoons shallots, thyme, mustard and pepper in small bowl and pour over fish. Marinate, uncovered, at cool room temperature 30 minutes. Place fillets skin-side-down on rimmed baking sheet lined with greased foil.

Combine vinegar, orange zest, Worcestershire, remaining 2 teaspoons shallots, orange juice, salt and pepper to taste, olive oil and julienned basil in mixing bowl and whisk well to blend. Set aside.

Bring water to boil in large pan and add 1 tablespoon salt and linguine. Cook until linguine is tender, 10 to 12 minutes for dried, 4 to 5 minutes or less for fresh. Drain well. Place pasta in bowl and toss with dressing.

While pasta is cooking, broil salmon on baking sheet on rack 4 to 5 inches from heat until fish is opaque and flakes easily when pierced with knife, 5 to 8 minutes.

To serve, arrange 1 cup linguine on each of 8 warm dinner plates. Top each with 1 salmon fillet and garnish with basil sprig and orange slice. Makes 8 servings.

Each serving contains about: 477 calories; 174 mg sodium; 44 mg cholesterol; 16 grams fat; 46 grams carbohydrates; 32 grams protein; 0.24 gram fiber.

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