Photograph by T. Mike Fletcher
Serves Four
4 6-ounce salmon fillets
½ pound asparagus, standard size
1 ½ pounds penne, cooked and drained
½ cup cream
½ cup milk
1 tablespoon white wine
1 ½ tablespoons butter
1 ½ tablespoons flour
½ teaspoon salt
½ teaspoon white pepper
Grated rind of ½ lemon
1 ½ teaspoon finely chopped fresh ginger
Preheat oven to 350 degrees. If using a convection oven, preheat to 300 degrees.
Place the salmon on an aluminum-lined baking sheet that has been sprayed with pan release. Sprinkle with salt and pepper. Set aside.
Trim bottoms of asparagus. Place on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 4 to 6 minutes until barely tender. Set aside to cool. When cool, cut into one-inch pieces. Set aside.
Make a bechamel sauce by combining milk, cream and white wine. Set aside. Melt butter in saucepan; add flour, whisking until smooth. Add milk mixture all at once. Whisk until smooth. Bring to a boil, stirring constantly. Season with salt and pepper. Add lemon rind and ginger. Add asparagus and heat over low for a few minutes.
In the meantime, roast the salmon for about 10 minutes or until done.
Plate the pasta, place a portion of the salmon on top. Serve immediately.
By Helen Fletcher, The Ardent Cook
