In this light dish, beautiful colors and fresh flavors combine to create a delightful meal.
- Boiling salt water -
- 1 tsp olive oil -
- 1 pkg (1 lb) farfalle (bow tie pasta) -
- 2 Tbsp butter, divided use -
- 3 dinner-size skinless salmon fillets -
- Kosher salt and freshly ground black pepper -
- ¼ cup water -
- Zest of 1 lemon -
- 1 Tbsp fresh lemon juice -
- 2 Tbsp white wine -
- 10 oz pkg green peas (about 1½ cups, fresh or frozen) -
- 1 tsp cornstarch dissolved in 1 Tbsp cold water -
- 1 Tbsp chopped Italian parsley -
1. Heat a large pot of salted boiling water. Add olive oil and cook farfalle until al dente, according to package directions. Drain and mix in 1 tablespoon butter.
2. Meanwhile, rinse salmon and pat dry. Season with salt and pepper. In a saucepan that has a cover, place water, salmon, lemon zest, lemon juice, and white wine. Bring to a simmer over medium heat, cover, and steam for 10 minutes.
3. Add peas and let steam for 3 to 4 minutes. Remove salmon from sauce with a slotted spatula and set aside. Lower the heat slightly.
4. Add dissolved cornstarch to saucepan and stir until sauce begins to thicken. Stir in 1 tablespoon butter. Add to pasta and mix.
5. Gently flake the salmon fillets into small chunks and add to pasta as well. Sprinkle with chopped parsley and serve immediately.
NOTE: You can replace the butter with margarine or olive oil to keep this dish pareve.