About the Dish

4 ounces Pappardelle Pasta
6 ounces Asparagus
4 ounces Salad Tomatoes
1 1/2 ounces Green Onion
4 sprigs Dill
2 cloves Garlic
12 ounces Wild-Caught Chopped Salmon
1/3 cup Red Wine
1/4 cup Half-and-Half
2 teaspoons Sesame Oil
Per Serving
Calories 740
Total Fat 37 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 245 mg
Sodium 1060 mg
Total Carbohydrates 51 g
Dietary Fiber 5 g
Sugar 5 g
Protein 50 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

American Pale Ale

Salmon is a filling fish so it needs a filling beer. We lean toward an American Pale Ale as the beer of choice. What makes a pale ale American? In this case, it is American Ale yeast. We suggest Louisville, Kentucky's Poplar Aged American Pale Ale to complement the salmon.

Goodwood Poplar Aged American Pale Ale

Pinot Noir - Martinborough, New Zealand

Salmon is a hearty fish that can get along with red wine as well as white. Given the tomatoes, I would recommend a Pinot Noir. It’s truly medium-bodied, which is perfectly suited to the weight of the salmon and won’t interfere with the pungent notes of asparagus.

Te Kairanga Estate Pinot Noir, Martinborough, New Zealand

METHOD

1
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
2
MISE EN PLACE • Discard tough asparagus ends. Cut tender spears into 1-inch pieces. • Halve tomatoes lengthwise. • Peel and chop garlic. • Finely chop green onion, keeping white and green parts separate. • Pick and chop dill fronds.
3
When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 6-8 minutes.
4
While pasta cooks, place a large sauté pan over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add salmon. Cook without disturbing until lightly browned on bottom, about 1 minute.
5
• Add onion whites and garlic. Cook, tossing, until fragrant, about 30 seconds. • Add wine and 1/4 teaspoon kosher salt. Reduce heat to medium, and cook until wine is reduced by half, about 2 minutes. • Remove pan from heat.
6
• Reserve 1/2 cup pasta cooking liquid for sauce. • Drain pasta over a bowl, reserving hot cooking liquid. • Quickly add asparagus to hot water. Let cook in hot water, 2-3 minutes.
7
While asparagus cooks: • Return sauté pan to high heat. Add cream. • When cream simmers, cook, stirring to incorporate, about 1 minute. • Remove from heat. Taste and adjust seasoning as desired.
8
• Fold in pasta, onion greens and half of dill. • Toss gently to coat pasta. Adjust seasoning as desired with reserved cooking water.
9
• Drain asparagus. • In a bowl, combine asparagus, tomatoes, half of dill, 1 teaspoon olive oil and 1/4 teaspoon kosher salt.
10
• Divide pasta between 2 plates. • Serve with asparagus salad, and enjoy!

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