Alaska Salmon and Pasta Chardonnay

Source: Alaskan Seafood Council

Yield: 24 (6 oz.) servings

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Nutritional Information:
Nutritional Information

Ingredients

•	24 (6 oz. ea.) SYSCO Classic Salmon fillets

•	3/4 c. Arrezzio Olive oil

•	1 1/2 c. SYSCO Imperial Onion, minced

•	1/2 c. SYSCO Imperial Garlic, minced

•	Approx. 1 gallon SYSCO Imperial fresh mushrooms, sliced

•	Approx. 3 qt. + 2 c. Arrezzio Artichoke quarters, canned & drained

•	Approx. 3 c. SYSCO Imperial Roasted red peppers, diced

•	1 1/2 c. SYSCO National fresh Basil, chopped and packed

•	2 qt. Chardonnay or white wine

•	2 qt. SYSCO Imperial Heavy cream

•	SYSCO Imperial McCormick Salt and Pepper to taste

•	12 lb. Arrezzio cooked fettucini, linguini or other pasta

Preparation

1.	For each serving: Cut salmon fillet into 9 pieces.

2.	Saute salmon in 1/2 tablespoon oil in skillet for 1-2 minutes or until lightly browned.

3.	Stir in 1 tablespoon onion, 1 teaspoon garlic and 2 ounces mushrooms. Continue cooking additional 2 minutes.

4.	Stir in 3 ounces artichokes, 1 ounce peppers, 1 tablespoon basil and 1/3 cup wine; cook additional 2 minutes.

5.	Blend in 1/3 cup heavy cream and simmer until slightly thickened, about 1 minute. Seaston to taste.

6.	Toss with 8 ounces cooked pasta; heat thoroughly.