Monday, November 3, 2008

Bow Ties with Salmon and Peas

Tim found this recipe and we tried it tonight. It was really delicious and not too difficult - a nice change from the usual meat and potatoes. Don't mind the wine in the picture...


  • Salt
  • 1 (16 ounces) package(s) bow-tie or corkscrew pasta
  • 2 lemons
  • 2 tablespoon(s) butter or margarine
  • 2 large shallots, thinly sliced
  • 1 pound(s) skinless salmon fillet, cut into 1-inch pieces
  • 1/4 teaspoon(s) ground black pepper
  • 1 (10 ounces) package(s) frozen peas
  • 1/2 (loosely packed) cup(s) fresh dill, chopped
  • Fresh dill sprigs for garnish


  • 1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
  • 2. Meanwhile, from lemons, grate 2 teaspoons peel and squeeze 3 tablespoons juice; set aside.
  • 3. In nonstick 12-inch skillet, melt margarine over medium heat. Add shallots and cook 2 minutes or until tender-crisp, stirring occasionally. Increase heat to medium-high. Add salmon, pepper, lemon peel, and 1 teaspoon salt, and cook 5 minutes or until salmon turns opaque throughout, gently stirring occasionally.
  • 4. When pasta has cooked to desired doneness, remove 1/3 cup pasta cooking water; add to salmon mixture, stirring gently to combine. Place frozen peas in colander; drain pasta over peas. Return pasta and peas to saucepot. Add salmon mixture, chopped dill, and lemon juice; toss gently to combine. Garnish each serving with dill sprigs.

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