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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This was the first piccata recipe I tried, and we love it. It's so easy to prepare. I once tried making it with fat free ingredients, and it is not as good. I only serve it occasionally, because it is so rich, so that makes it more of a treat. Ingredients:
4 cups cream (i use half&half) |
1/2 cup butter |
1 lb salmon, cooked and flaked (i put salmon in a pan with a very small amount water, cook covered for about 5 min., drain well, the) |
1 large cucumber, peeled,seeded and finely chopped |
2 green onions, finely chopped |
1/2 cup fresh parsley, chopped |
1/4 cup fresh dill weed, chopped (i usually use twice as much) |
2 tablespoons dijon-style mustard |
1 tablespoon capers |
1 tablespoon fresh lemon rind, grated |
1/2 teaspoon pepper |
1 (16 ounce) package rotelle pasta |
Directions:
1. Heat cream and butter over very low heat until reduced by 1/2 (about 30 minutes) stirring frequently.
2. Add remaining ingredients, except pasta and cook for 5 minutes.
3. Meanwhile prepare pasta and drain well.
4. To serve, pour sauce over pasta.
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