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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Recipe is courtesy of Twilight's Restorante in Boonsboro, MD. I have not made this dish, so I would be very interested in comments and suggestions. Ingredients:
6 -8 ounces fresh salmon fillets |
1/2 cup heavy cream |
2 tablespoons grated parmesan cheese |
5 ounces penne, cooked and cooled |
salt and pepper, to taste |
chives, chopped for garnish |
2 quarts lobster stock or 2 quarts clam juice |
1 tablespoon saffron thread |
1 teaspoon cayenne pepper |
Directions:
1. Combine reduction, salmon and cream in a sauté pan over medium heat.
2. Cook salmon until it is opaque.
3. Add Parmesan cheese and cold penne pasta.
4. Cook until sauce coats pasta and loses most of its liquid.
5. Garnish with chives.
6. NOTE: Cold pasta helps to thicken the sauce.
7. SAFFRON REDUCTION: Bring ingredients to a boil.
8. Let simmer 15 minutes, until saffron has released its color and flavor.
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