500 grams wild salmon fillet
3 tablespoons butter
1 teaspoon dill
1 tablespoon finely chopped sweet onion, plus ½ sweet onion sliced
225 grams farfalle (bow tie) pasta
225 grams frozen young peas
½ cup prepared pesto sauce
¼ cup milk
2 tablespoons cream cheese
Prepare pasta according to directions. Drain and set aside. Preheat broiler on high. Rinse the salmon fillet and pat dry with a paper towel. Dot with 1 tablespoon butter, sprinkle with dill and chopped onion. Place on baking pan lined with aluminum foil and lightly sprayed with oil. Broil for 5-7 minutes, depending on thickness, until salmon is lightly browned and crisped on top and flakes with a fork. Do not overcook! The salmon will continue to cook after it is removed from the oven and when it’s combined with the pasta. Allow to cool and use a fork to flake off bite size pieces.
Meanwhile, sauté the sliced onion in 2 tablespoons butter until caramelized. Keep warm.
In a small saucepan over med-high heat, mix the pesto and milk, bring to a simmer, and whisk in the cream cheese. Rinse the frozen peas briefly in hot water and drain. Combine all the ingredients with the pasta in a large pot and mix well to coat with sauce. Top with caramelized onions.
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