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ARTICLES
Salmon Farfalle Pasta with PeasPosted: Monday, March 8th, 2010  Serves 4 500 grams wild salmon fillet 3 tablespoons butter 1 teaspoon dill 1 tablespoon finely chopped sweet onion, plus ½ sweet onion sliced 225 grams farfalle (bow tie) pasta 225 grams frozen young peas ½ cup prepared pesto sauce ¼ cup milk 2 tablespoons cream cheese Prepare pasta according to directions. Drain and set aside. Preheat broiler on high. Rinse the salmon fillet and pat dry with a paper towel. Dot with 1 tablespoon butter, sprinkle with dill and chopped onion. Place on baking pan lined with aluminum foil and lightly sprayed with oil. Broil for 5-7 minutes, depending on thickness, until salmon is lightly browned and crisped on top and flakes with a fork. Do not overcook! The salmon will continue to cook after it is removed from the oven and when it’s combined with the pasta. Allow to cool and use a fork to flake off bite size pieces. Meanwhile, sauté the sliced onion in 2 tablespoons butter until caramelized. Keep warm. In a small saucepan over med-high heat, mix the pesto and milk, bring to a simmer, and whisk in the cream cheese. Rinse the frozen peas briefly in hot water and drain. Combine all the ingredients with the pasta in a large pot and mix well to coat with sauce. Top with caramelized onions. This article has been viewed 265 times. CommentsNo comments yet. Add your own! |    |
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