Salmon And Asparagus Fettuccine With Orange

• Egg Pasta Dough, or 3/4 pound dry fettuccine
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 1/2 pounds skinless salmon fillet,
• cut into 2 pieces
• 1 1/4 teaspoons salt
• Fresh-ground black pepper
• 6 scallions including green tops, chopped
• 3 tablespoons lemon juice
• 1 teaspoon grated orange zest
• 3/4 pound asparagus, peeled and
• cut into 1-inch pieces

1. 1. Roll the pasta dough, if using, to less than 1/16 inch thick by hand or
2. with a pasta machine. Cut into 1/4-inch-wide strips and put on a
3. baking sheet dusted with flour.
4. 2. In a large frying pan, heat the oil and butter over moderate heat. Season
5. the fish with 1/4 teaspoon of the salt and a pinch of pepper. Cook 3
6. minutes per side. Remove the salmon and take the pan off the heat.
7. Add the scallions and stir, scraping the pan to dislodge any brown bits,
8. until the scallions wilt. Stir in the juice, zest, the remaining 1 teaspoon
9. salt and 1/4 teaspoon pepper. Break the fish into chunks and add to
10. the pan.
11. 3. In a large pot of boiling salted water, cook the fresh fettuccine 1 minute, add the asparagus and cook until just done, about 3 minutes longer. If
12. using dry fettuccine cook about 9 minutes before adding the asparagus.
13. Drain. Toss gently with the salmon mixture.

egg pasta dough, olive oil, butter, salmon fillet, salt, freshground black pepper, scallions including green tops, lemon juice, orange zest

Taken from www.epicurious.com/recipes/member/views/salmon-and-asparagus-fettuccine-with-orange-51124641 (may not work)