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Pasta with Salmon & Asparagus
Ingredients
| * | 1 lb. salmon filet |
| * | 1 cup white wine |
| * | 1 cup water |
| * | Juice from 1/2 lemon |
| * | 6-8 black peppercorns |
| * | 1 bunch asparagus, trimmed and cut into 2 inch pieces |
| * | 1 tsp. garlic salt |
| * | 1 1/2 lbs. pasta (farfalle, penne, fusilli) |
| * | 3 cups heavy cream |
| * | 6-8 Roma (plum) tomatoes, chopped and seeded |
| * | 2 tbls. fresh dill, chopped |
| * | salt and pepper, to taste |
Instructions
| 1 | Poach salmon in wine, water, lemon and peppercorns for 15 minutes. Cool and flake salmon with fork, removing skin and any bones. Set aside. |
| 2 | Cook asparagus in boiling water until just tender, 4-5 minutes. Drain thoroughly. |
| 3 | Bring a large pot of water, seasoned with garlic salt, to boil. Add pasta and cook according to package directions until just tender. |
| 4 | Separately, bring cream to a gentle boil in a large skillet over low heat. Stir in salmon, tomatoes, dill, salt and pepper. Add asparagus, stir and heat until warmed through. |
| 5 | Drain pasta thoroughly and transfer to large warmed serving bowl. Toss with sauce and serve immediately. |