Monday, December 19, 2011

Recipe for Lemony Salmon and Dill Toss


Yield: 4 servings
Time: 20 minutes

Ingredients:
  • ¾ lb. fresh salmon (I used sockeye)
  • 1 ½ cups white wine (or broth)
  • 1 ½ cup chopped fresh asparagus pieces
  • 3 TBSP lemon juice
  • 3 TBSP chopped dried dill
  • 1 ½ TBSP olive oil
  • 2 TBSP capers
  • 1 tsp lemon zest
  • 8 oz. whole wheat penne pasta
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Lemon slices for serving.


Method:
  • Cook pasta according to directions on package.
  • While pasta cooks, poach salmon in white wine for 4-5 minutes until just cooked and beginning to flake.  Remove from wine and cut in to bite size pieces.
  • In a separate pan, steam asparagus until slightly tender, about 4-5 minutes.
  • Combine lemon juice and zest, dill, olive oil, capers, drained pasta, salmon, cheese and salt and pepper.
  • Serve with lemon slices.