Fillet of Salmon with Scallops and Buerre Blanc Sauce served over Fresh Linguine

by Martin A. Robert


Ingredients

4 (4 oz) filet of salmon
2 cups cooked pasta linguine
4 Tblsp of chopped bell pepper
16 fresh Scallops
1 tsp Dijon mustard
2 cup heavy whipping cream
1 cup butter
Salt and pepper to taste
1 tsp chopped bacon
4 Tbsp white wine
1 tsp fresh squeezed lemon juice

Grill the salmon for about 3-4 minutes. Sautee scallops in clarified butter for about 1 minute until done.

Add heavy whipping cream, bell peppers, butter, Dijon mustard, bacon, and white wine to saute pan. Bring sauce almost to a boil, add fresh lemon juice, salt and pepper to taste.

Arrange pasta in large round pasta plate.
Place salmon on top of pasta.
Arrange scallops around the pasta.
Pour buerre blanc sauce over salmon.
Garnish with fresh dill and chopped tomatoes.
Makes 4 servings

The Chart Room Restaurant & Lounge
Best Western Kodiak Inn
236 Rezanof West
Kodiak, AK 1-888-563-4254
www.kodiakinn.com

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