Tried something different last night, and it turned out great. At least I think so. Here 'tis:
Pasta with Salmon
Start with an eight-ounce piece of salmon, cooked. The best way to do this is to have salmon for dinner one day, cook an extra piece, and the leftover piece for this dish. It should be broken up into bite-sized morsels.
Pasta: You pick it. I liked it with fettuccine. One pound.
Butter
Shallot
Dry Sherry
Mushrooms, about 1/2 lb., cleaned and sliced. Pick your favorite type.
Heavy cream
Chicken broth (canned is fine)
Fresh dill (or parsley, if you prefer)
* * * * *
Melt one oz. of butter in a large open pan (should be able to accommodate sauce and one pound of pasta). Add one small shallot, minced (about one tablespoon). Saute over low heat until translucent, and add mushrooms and cook until wilted.
Meanwhile, boil a large pot of salted water. You know what to do here. I am not spelling it out.
When mushrooms are done, add 2/3 cup heavy cream, 1/2 cup of chicken broth, and 1/2 cup of dry sherry (optional). Allow to simmer while pasta is cooking.
Cook pasta until al dente. It will cook to a softer consistency in the sauce. Drain pasta and add to the sauce. Toss to coat, and allow to simmer until the sauce is reduced. Taste and adjust salt and pepper.
Before serving, add salmon and toss to heat. Add 1/2 cup chopped fresh dill or parsley and serve.
I know some say you should never eat cheese with fish, but I am a Philistine about it. I can't think of anything that is not improved with some parmesan (OK, maybe some things), so I added a large handful of grated Reggiano Parmigiano to my generous bowl of pasta. Yum.
This would probably be good with a cup of frozen peas added to pasta water before draining--just enough to heat. For some reason I like peas in pasta.
Oh, boy. Leftovers tonight.
Caveat Emptor: To those of you looking for the health benefits of salmon, they are probably negated by the other good things in this recipe.
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