Doggy Bag featuring Salmon Basil Brandy Cream Sauce


The Doggy Bag segment features recipes for refreshing and reinventing take home food. We started with left-over Salmon and made a Salmon Basil Brandy Cream Sauce and served it over Bow-Tie Pasta

Left-Over: Broiled Salmon

Ingredients:
• 1/2 Pounds Bow-Tie Pasta
• 1/2 Cup Sliced Shallots
• 1 Cup Fresh Basil
• 1 Tomato (Diced)
• 1 Teaspoon Red Pepper
• 1/2 Cup Brandy (Not Sweet)
• 1/2 Cup Parmesan Cheese
• 3 Cups Of Heavy Cream
• 1/4 Cup Butter

Preparation:
1. While the pasta is cooking, Start making the sauce, in a medium deep sauce pan.
2. Start by sweating the shallots
3. Add 1/2 cup of basil and diced tomatoes,
4. Stir for about 30seconds at medium heat.
5. Add Brandy, Heavy Cream, Salt and Pepper.
6. Cook for about 5 minutes.
7. Add Salmon, 1/4 cup of Parmesan Cheese and Butter.
8. Cook for 5 minutes
9. Drain pasta, pour 1/4 of the sauce, and mix
10. Pour the rest of the sauce on top, sprinkle the rest of the cheese and basil.

Share

Comments are closed.

Back to Top