Salmon and pasta piccata
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4 cups heavy cream (or use half and half)
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1/2 cup (1 stick) butter or margarine
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1 pound salmon fillet, cooked and flaked
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1 large cucumber, peeled, seeded and finely chopped
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2 scallions, finely chopped
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l/2 cup chopped fresh parsley
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1/4 cup fresh dillweed
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2 tablespoons Dijon-style mustard
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2 tablespoons capers
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1 tablespoon grated lemon rind
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1/4 teaspoon pepper
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1 package (16 oz.) Rotelle
Heat cream and butter in medium saucepan over very low heat until reduced
by one half, about 30 minutes.
Add remaining ingredients except pasta. Heat 5 minutes over low heat,
stirring occasionally.
Meanwhile, prepare pasta as directed on package; drain.
Pour salmon sauce over pasta.
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