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    Pasta with Salmon and Cream Sauce


    Source of Recipe


    Tasters Choice II (Chai Lifeline)


    Recipe Introduction


    I used coffe whitener instead of the heavy cream as i could not get heavy cream in my grocery store. I used 1/2 tsp of dried dill as i did not have fresh on hand. I also added 1 yellow squash diced - since we went picking to Kelders Farm on Sunday and i wanted to use it up...


    List of Ingredients


    • 1 lb. pasta - tri color corkscrews
    • 1 cup frozen broccoli florets
    • 1 red pepper, cut into thin strips
    • 1 cup fresh mushrooms, sliced
    • 1 carrot, sliced
    • 2-3 tbsp olive oil
    • Sauce:
    • 2 cups heavy cream
    • 4 tbsp. sweet butter
    • 1 tbsp. parmegan cheese, grated
    • 2 cloves garlic, crushed
    • 1 tsp. salt
    • pepper to taste
    • 1/3 cup chopped fresh dill
    • 1 1/2 - 2 cups poached salmon (2 salmon fillets poached and cut into chunks or 1 large can boneless skinless salmon)


    Instructions


    1. Cook pasta. Add vegetables to pasta the last five minutes of cooking. Drain and set aside. Toss with olive oil.
    2. Place cream and butter in a small saucepan and simmer. Add salt and pepper to taste. Continue to simmer till cream is reduced by one third. Add grated parmegan cheese, garlic, salmon, and chopped dill. Mix well and remove from heat.
    3. To Serve: Place pasta and vegetables on large serving platter or bowl. Pour cream sauce over pasta and toss lightly. Or, place pasta on individual plates. Pour sauce and garnish with dill.


    Final Comments


    Yield: approximately 5-6 servings.
 

 

 

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