Yield: 2 servings
Prep Time: 25 min
Cook Time: 22 min
6 ounces dried fusilli pasta
8 ounces fresh salmon, sliced in 1/2-inch pieces
1 tablespoon salted butter
1 tablespoon vegetable or canola oil
salt and freshly ground black pepper to taste
4 large mushrooms, sliced
2 large shallots, peeled and minced
1/4 cup dry white wine
3 tablespoons Pernod, divided
2 tablespoons freshly squeezed lemon juice
2 teaspoons fresh tarragon
1 teaspoon drained capers
1/2 cup low-sodium chicken broth
3 tablespoons sour cream (light is ok)
dash white worcestershire sauce
lemon wedges to garnish
1. Cook fusilli in boiling salted water according to package directions. Drain and set aside.
2. On a medium-high setting, heat a nonstick skillet. Toss the salmon in flour to coat very lightly. Heat the butter and oil in the skillet. When the butter melts, add the salmon and stir to coat with butter. Add the mushrooms and shallots to the pan. Toss gently. Sprinkle with salt and pepper. Add the white wine, 2 tablespoons of the Pernod, lemon juice, tarragon, capers and broth. Cook, stirring gently until well-blended. Stir in sour cream., worcestershire and remaining tablespoon of Pernod. Taste and adjust seasoning, as needed.
3. Add fusilli and toss gently. Garnish with lemon wedges and serve immediately.
*Pernod is an anise-flavored liqueur that does marvelous things to fish dishes.