Martin Bros. Recipes

Pasta with Grilled Salmon, Andouille Sausage & White Wine Cream Sauce

Keywords: Pastas & Starches

Added: May 07, 2018

1 each High Liner FPI® Chilean Atlantic Salmon – 6 oz (928840)

As needed Roland Pomace Olive Oil (620390)

As needed Salt

As needed Pepper

3 oz Tyson Hillshire Farm® Fully Cooked Andouille Endless Rope Sausage (977910), sliced

4 oz Anchor Chef’s Heavy Cream (929770)

2 oz White Wine

6 oz Zerega Cortona® Penne Rigate (480750)

1 Tbsp Bix Diced Tomatoes (380248)

1 tsp Green Onions (361010), diced

PREP | Brush salmon with olive oil and lightly season with salt and pepper; grill. In a sauté pan, add wine and cream; reduce to half; add sliced sausage; heat through. Prepare pasta and toss with olive oil; plate. Top with salmon and sausage mixture. Garnish with diced tomatoes and green onions.

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