🍽 Recipe of the Week features Fresh Boneless Salmon Fillets and Schinkel’s Legacy Bacon

👇🏻 Here’s a market fresh meal idea:

Ingredients: Serves 4

– 2 Fresh Boneless Salmon Fillets (approx. 1 lb total), skin removed

– 6 slices Schinkel’s Legacy Bacon, chopped

– 300g (about 2/3 lb) linguine

– 3 large egg yolks

– 1 large egg

– 1/2 cup freshly grated Parmesan cheese (plus extra for garnish)

– 1/3 cup heavy cream

– 2 cloves garlic, minced

– Salt & freshly ground black pepper, to taste

– 2 tbsp olive oil or butter (for cooking the salmon)

– 2 tbsp fresh parsley, chopped (for garnish)

– Optional: lemon zest or squeeze of lemon for a fresh finish

Directions:

1. Cook the Linguine:

In a large pot of salted boiling water, cook linguine until al dente. Reserve 1/2 cup of the pasta water before draining.

2. Cook the Bacon:

In a large skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Discard excess grease, leaving about 1 tbsp in the pan.

3. Sear the Salmon:

In the same pan, add olive oil or butter. Season the salmon with salt and pepper, then sear for about 3–4 minutes per side until just cooked through. Remove from heat, let rest for 2 minutes, then flake into bite-sized pieces.

4. Mix the Sauce:

In a bowl, whisk together egg yolks, whole egg, Parmesan cheese, and cream until smooth.

5. Combine Everything:

Return the hot linguine to the pot (off the heat). Immediately add the egg mixture and toss vigorously until creamy. If needed, add a splash of reserved pasta water to loosen the sauce. Add in the bacon, flaked salmon, and minced garlic. Toss gently to combine.

6. Finish & Serve:

Plate the pasta and garnish with freshly chopped parsley, more Parmesan, and a touch of lemon zest or juice (optional) for brightness.

🚨 Fresh Boneless Salmon Fillets and Schinkel’s Legacy Bacon are ON SALE at Schinkels’ Meat Market in Essex until July 10th!

✨ See more recipes at schinkels.com ✨