Blushing Spring Bow Ties

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Blushing Spring Bow Ties Ingredients

4 c Water	1/2 c Olive oil
1 c White wine	3 tb Shallots; chopped
4 Sprigs parsley	2 tb Fresh chives; snipped
4 Black peppercorns	1 tb Lemon zest; finely grated
1 lb Salmon fillet	Salt and freshly ground
1 lb Asparagus	12 oz Uncooked bow-tie pasta
1/2 lb Red new potatoes; blanched,	1 c Ripe plum tomatoes; diced
1 c Fresh or frozen peas; cooked	1/4 c Fresh lemon juice

Instructions for Blushing Spring Bow Ties

Bring water, wine, parsley and peppercorns to a boil in a saucepan. Reduce heat; simmer covered for 10 minutes. Add salmon and cook, partially covered, until fish flakes easily when tested with a fork, about 10 minutes. Remove salmon and set aside to cool. Flake the fish with the grain. Reserve. Trim and discard the tough stem ends of the asparagus. Cut the stalks into 1-inch pieces; blanch until just tender. Drain and place in a large bowl with the potatoes, peas, oil, shallots, chives, lemon zest, salt and pepper; toss together. Before serving, cook the pasta according to package directions. Drain and add to the vegetables along with the tomatoes and lemon juice. Gently fold in the salmon. *When poaching the salmon, make sure the water simmers gently - do not let it boil. A tip: Both the tomatoes and the lemon juice are acidic and may discolor the green vegetables, so add them at the end of the recipe. Serves 4 to 6. Per pound serving (based on 6): 525 calories, 57g carbohydrates, 23g protein, 23g fat, 32mg cholesterol Published in Parade Magazine 4/26/98 Typed and Busted by Carriej999@AOL.com Recipe by: Sheila Lukins Posted to MC-Recipe Digest by Carriej999 on Apr 26, 1998

Main Ingredient: Cuisine: Uncategorized

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