Linguine Karen

9 ingredients
1 steps

Ingredients

  • 1 1/2 lb salmon fillet
  • 1 lb linguine
  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic, minced
  • 1 10-ounce bag of fresh baby spinach leaves, washed
  • 1/2 lb or 3 cups match-stick size shredded carrots (see note)
  • 2 cups freshly shredded Asiago cheese
  • Maldon sea salt to taste (Kosher salt may be a substitute)
  • Coarsely ground black pepper

Directions

  1. 1
    {"0":"Sprinkle salmon fillet with salt, pepper and a little water, and broil or sear 10 minutes or until just done. Cool slightly and remove skin.","2":"Cook linguine in 6-8-quart pot of boiling salted water according to package instructions until al dente, then drain in colander and return to pot.","4":"while linguine is boiling, heat oil in large skillet. Add garlic and saute until just golden.","6":"Add spinach and 2 Tbs.water. Cover briefly and saute until spinach wilts.","8":"Remove skillet from heat. Add cooked salmon to skillet, flaking into bite size pieces.","9":"Add shredded carrots, stirring into salmon and spinach mixture.","11":"Return skillet to stove, on medium heat. Cover briefly until carrots soften, 3-5 minutes.","13":"Add cooked salmon\/vegetable mixture and 1 1\/2 cups shredded Wisconsin Asiago cheese to linguine and toss well.","15":"Season to taste with Maldon sea salt and coarsely ground pepper.","17":"Serve immediately, with remaining cheese on the side."}

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