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...
- 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.