In the sping and summer when salmon are running, one way to enjoy fresh salmon is a simple pasta dish with salmon, asparagus, and cappers. This is a neasy recipe for a large crowd.
2 pounds Sockeye (red) salmon, pin bones removed
1 tablespoon brown sugar
1/2 teaspoon salmon rub
1/4 teaspoon lemon pepper seasoning
1 pound fettuccine
2 bottles clam juice *
1 shallot diced
6 cloves garlic minced
2 pounds asparagus broken into roughly 2 inch pieces
6 tablespoons capers
3 tablespoons fresh chopped marjoram
2 carrots ribbon sliced
1/2 cup shredded parmesan cheese
Salt and pepper
Heat oven to 400 degrees F.
Place salmon on foil lined cookie sheet. Dry the filet and remove pin bones. We use Wustoff fish bone pliers or Global fish bone tweezers.
Sprinkle filets with brown sugar, salmon rub, and lemon pepper. Bake in oven 4 minutes per half inch thickness. Do not over bake the salmon. Remove and let rest for 5 minutes. Break into large pieces; do not flake into small pieces.
Bring to boil 6 quarts of salted water. Add fettuccine and cook to al dente–about 8 to 9 minutes. Drain and add to pasta sauce. (Al dente pasta is firm and has a slight chew. Do not overcook the pasta since it will cook a little more when mixed at the end.)
Heat olive oil in large skillet (13 or 14 inch) over medium high heat. Add garlic and shallot and then cook for 1 to 2 minutes.
Add asparagus and 1 bottle of clam juice and cook for about 4 minutes until the asparagus is bright green. The total cooking time depends on the asparagus thickness.
Combine pasta, salmon, capers, second bottle of clam juice, marjoram, salt, and pepper. Toss all ingredients. Add carrot ribbons and Parmesan. Gently toss again to finish.
*Vegetable broth can be used as substitute.