Bow Ties With Salmon And Peas Recipes

BOW TIES WITH SALMON AND PEAS

Steps:

• Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
• Meanwhile, from lemons, grate 2 teaspoons peel and squeeze 3 tablespoons juice; set aside.
• In nonstick 12-inch skillet, melt margarine over medium heat. Add shallots and cook 2 minutes or until tender-crisp, stirring occasionally. Increase heat to medium-high. Add salmon, pepper, lemon peel, and 1 teaspoon salt, and cook 5 minutes or until salmon turns opaque throughout, gently stirring occasionally.
• When pasta has cooked to desired doneness, remove 1/3 cup pasta cooking water; add to salmon mixture, stirring gently to combine. Place frozen peas in colander; drain pasta over peas. Return pasta and peas to saucepot. Add salmon mixture, chopped dill, and lemon juice; toss gently to combine. Garnish each serving with dill sprigs.

BOWTIES WITH SALMON AND PEAS IN LEMON DILL SAUCE

Steps:

• 1. Cook pasta according to package instructions. Drain well. 2. While pasta is cooking, drain salmon. Place salmon into a mixing bowl, remove bones and break into chunks. Add onions and pasta to salmon. 3. Combine well by gently tossing. In a small bowl, prepare the creamy lemon sauce by whisking together the mayonnaise, lemon zest, lemon juice, dill, garlic powder, and pepper. 4. Pour the sauce over the salmon and pasta and toss gently. Add peas. Toss gently once more and serve with Melon Salad. Melon Salad In a large bowl, combine 2 cups cubed cantaloupe, 2 cups cubed honeydew melon, 2 tablespoons lime juice, and 1/2 cup chopped fresh mint. Cover and chill until serving. Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)

SALMON AND PEAS WITH BOW TIE PASTA

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Drain.
• Meanwhile, in a large skillet, combine cream and wine. Bring to a boil, add peas, and return to a boil.
• Reduce heat to medium and cook uncovered until sauce is slightly reduce and peas are tender, 2-3 minutes.
• Add scallions and dill to sauce and whisk in mustard. Add salmon and cook until fish is opaque, about 1 minute.
• Season with salt and pepper.
• Spoon sauce over bow ties and serve.

BOW TIES WITH PEAS, LEMON, AND MINT

Steps:

• In a saucepan cook shallot in butter over moderate heat, stirring, until softened. Add lemon juice and wine or vermouth and boil liquid until reduced to about 2 tablespoons. Stir in broth and boil liquid until reduced to 3/4 cup. Add cream and boil liquid until reduce to 3/4 cup. Stir in peas, zest, and Parmesan and cook sauce until peas are heated through.
• While sauce is cooking, in a kettle of salted boiling water cook pasta until al dente and drain well. In a serving bowl toss pasta with sauce and mint.

BOW TIE SALMON

Steps:

• Cook the pasta in boiling salted water. Slice the salmon and set aside.
• 2. In a small saucepan, combine the canned milk and wine. Simmer 3 minutes and add the peas, scallions, mustard, dill, salt and pepper.
• Just before you drain the pasta, add the salmon to the pot.
• Put the drained pasta into the saucepan, toss, and correct the seasoning.