Ile de France Tomato and Basil Goat Cheese Sauce over Fettucine,Grilled Salmon and Asparagus


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At a glance
Soft-Ripened Cheeses
3 packages Ile de France® Petite Bûche with Tomato & Basil, 4 oz. each*
1-1/2 lbs. Fresh salmon fillet
1 lb. Fresh asparagus, trimmed
6 Large plum tomatoes
Olive oil
Salt & pepper
1 lb. Fettuccine
2/3 cup Minced shallots
5 Large cloves garlic, minced
2 Tbsp. Butter
1-cup Heavy cream
1-1/2 tsp. Dried basil
1-1/2 tsp. Dried oregano
3/4 tsp. Salt
3/4 tsp. Ground black pepper


    * Brush salmon, asparagus and tomatoes with oil, and season with salt and pepper.  Grill or broil salmon, asparagus and tomatoes until salmon is cooked through and vegetables are lightly brown on both sides. Remove and discard skin from tomatoes and salmon. Cut salmon and asparagus into 1” chunks, and chop tomatoes.  Keep everything warm.

    * Meanwhile, cook fettuccine according to package directions, drain and return pasta to the pot.

    * In a medium skillet, cook and stir shallots and garlic in hot butter until soft, but do not brown.  Add Ile de France® fresh goat cheese, heavy cream, basil, oregano, salt and pepper.  Cook and stir until smooth and hot.

    * Toss pasta with tomatoes and asparagus, then stir in goat cheese sauce.  Serve hot, topped with salmon.  Makes 12 cups.

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