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In this light dish, beautiful colors and fresh flavors combine to create a delightful meal.
Yield: 6 (Based on a 3-ounce piece of salmon per person.)
1 teaspoon olive oil
1 pound farfalle (bow tie pasta)
2 tablespoons butter, divided
3 dinner-size skinless salmon fillets
Manischewitz Kosher Salt, for pasta water and to season the salmon
freshly ground black pepper
1/4 cup water
zest of 1 lemon
1 tablespoon fresh lemon juice
2 tablespoons Baron Herzog Chenin Blanc or other white wine
10 ounces green peas (about 1 and 1/2 cups, fresh or frozen)
1 teaspoon Gefen Corn Starch, dissolved in 1 tablespoon cold water
1 tablespoon checked and chopped Italian parsley
Heat a large pot of salted boiling water. Add olive oil and pasta and cook until al dente, according to package directions. Drain and mix in one tablespoon butter.
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.
Add peas and let steam for three to four minutes. Remove salmon from sauce with a slotted spatula and set aside. Lower the heat slightly.
Add dissolved cornstarch to saucepan and stir until sauce begins to thicken. Stir in one tablespoon butter. Add to pasta and mix.
Gently flake the salmon fillets into small chunks and add to pasta as well. Sprinkle with chopped parsley and serve immediately.
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