| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
Servings |
INGREDIENTS
| 4 |
c |
Water |
| 1 |
c |
White wine |
| 4 |
|
Sprigs parsley |
| 4 |
|
Black peppercorns |
| 1 |
lb |
Salmon fillet |
| 1 |
lb |
Asparagus |
| 1/2 |
lb |
Red new potatoes; blanched, cut into 1/4" dice |
| 1 |
c |
Fresh or frozen peas; cooked |
| 1/2 |
c |
Olive oil |
| 3 |
tb |
Shallots; chopped |
| 2 |
tb |
Fresh chives; snipped |
| 1 |
tb |
Lemon zest; finely grated |
|
|
Salt and freshly ground black pepper; to taste |
| 12 |
oz |
Uncooked bow-tie pasta |
| 1 |
c |
Ripe plum tomatoes; diced 1/4" |
| 1/4 |
c |
Fresh lemon juice |
INSTRUCTIONS
Bring water, wine, parsley and peppercorns to a boil in a saucepan. Reduce
heat; simmer covered for 10 minutes. Add salmon and cook, partially
covered, until fish flakes easily when tested with a fork, about 10
minutes. Remove salmon and set aside to cool. Flake the fish with the
grain. Reserve.
Trim and discard the tough stem ends of the asparagus. Cut the stalks into
1-inch pieces; blanch until just tender. Drain and place in a large bowl
with the potatoes, peas, oil, shallots, chives, lemon zest, salt and
pepper; toss together.
Before serving, cook the pasta according to package directions. Drain and
add to the vegetables along with the tomatoes and lemon juice. Gently fold
in the salmon.
*When poaching the salmon, make sure the water simmers gently - do not let
it boil. A tip: Both the tomatoes and the lemon juice are acidic and may
discolor the green vegetables, so add them at the end of the recipe.
Serves 4 to 6. Per pound serving (based on 6): 525 calories, 57g
carbohydrates, 23g protein, 23g fat, 32mg cholesterol
Published in Parade Magazine 4/26/98
Typed and Busted by Carriej999@AOL.com
Recipe by: Sheila Lukins
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 26,
1998
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