|
|
MAIN DISHES- SEAFOOD- FISH:
Salmon Fusilli
|
Salmon
Fusilli |
|
|
|
Dee- licious
pasta dish...
|
|
6
oz |
|
dried fusilli pasta |
|
|
8
oz |
|
fresh salmon, sliced in ½" pieces |
|
|
|
|
flour |
|
|
1
Tbs |
|
butter |
|
|
1
Tbs |
|
vegetable oil |
|
|
|
|
salt
and freshly ground black pepper to taste |
|
|
4
large |
|
mushrooms, sliced |
|
|
2
large |
|
shallots, peeled and minced |
|
|
¼
cup |
|
dry
white wine |
|
|
3
Tbs |
|
Pernod, divided |
|
|
2
Tbs |
|
fresh lemon juice |
|
|
2
tsp |
|
fresh tarragon |
|
|
1
tsp |
|
drained capers |
|
|
½
cup |
|
chicken broth |
|
|
3
Tbs |
|
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 T. of the Pernod,
lemon juice, tarragon, capers and broth. Cook,
stirring gently until well-blended. Stir in sour
cream., worcestershire and remaining T. of
Pernod. Taste and adjust seasoning, as needed. |
|
3 |
Add fusilli
and toss gently. Garnish with lemon wedges and
serve immediately. |
|
|
|
|
Servings: 2 |
|
|
|
Cooking Tips |
|
*Pernod is an
anise-flavored liqueur that does marvelous things to
fish dishes. |
|
|
|
|
|
|
|
PRINT this
Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper! would
make it again. "I like
to find new and interesting ways to use fish in recipes. This was a very
good mix of pasta and salmon and the extras gave the whole dish plenty
of flavor."
-Blackwater, MO
|
|
