Salmon Farfalle with English Peas & Cream
D'Artagnan chef bio | Yield: 2
This simple pasta recipe is perfect for a weeknight dinner. Use your favorite pasta, or pasta made with spinach, carrot and beet to bring extra color to the dish and complement the salmon and bright green English peas.
- 1 salmon fillet
- 1 pint heavy cream
- 1 lb vegetable farfalle pasta (or pasta of choice)
- 1 cup fresh English peas
- ¼ cup white wine
- 2 tablespoon minced shallots
- 1 clove garlic
- 2 sprigs thyme
- 1 bay leaf
- 5 basil leaves, julienned
- Zest of lemon
- Thaw salmon fillet overnight in the refrigerator. Remove from packaging, place on a paper towel-lined plate or tray on the lowest shelf of the refrigerator. Allow about 12 hours, and once thawed, give a good pat-down with paper towels to remove any remaining moisture before cooking. Portion into three strips.
- Scald cream in a saucepot, reduce heat to a simmer and add garlic, thyme, and bay leaf. Drop in the portioned salmon and poach for 5 minutes. Remove salmon with a slotted spoon and continue to cook the cream until reduced by half. Carefully separate the salmon along the natural flakes of the fillet, leaving thin pieces to fold into the pasta.
- In the meantime, boil salted water for the pasta, cook as directed, adding in the English peas during the last minute of cooking time. Strain into a colander, reserving a small amount of the cooking liquid.
- In a sauté pan with high sides, sweat the minced shallots in about a tablespoon of olive oil. When the shallots are translucent, add the white wine and cook until almost completely evaporated. Strain the reduced cream mixture into the pan (discard garlic, bay leaf, and thyme). Then add the cooked pasta and peas with a little bit of the pasta water (1 tablespoon at a time) if the cream is too thick. Gently fold in the salmon with basil and lemon zest. Season with salt and pepper.