Ok, so I got this recipe from her magazine, which I subscribe to, but still ~~ EAT YOUR HEART OUT!
Super easy and ABSOLUTELY "TO DINE FOR"
SALMON PASTA WITH POPPY AND DILL
salt and pepper
12 ounces egg fettuccine pasta (I used 20 oz. bow tie pasta)
8 ounces salmon fillet
1 TB extra-virgin olive oil
2 shallots, finely chopped (I didn't use, cuz I didn't have)
2 cloves garlic, finely chopped
1 TB poppy seeds
1/2 cup white wine
1/2 cup heavy cream
8 ounces salmon fillet
1 TB extra-virgin olive oil
2 shallots, finely chopped (I didn't use, cuz I didn't have)
2 cloves garlic, finely chopped
1 TB poppy seeds
1/2 cup white wine
1/2 cup heavy cream
(I used 2 cups cuz I had extra pasta and I like lots of sauce!)
1/4 cup dill, chopped (I just used dill weed)
2 large eggs, hard-boiled and chopped
1/4 cup dill, chopped (I just used dill weed)
2 large eggs, hard-boiled and chopped
(I didn't use cuz Josh isn't a big fan)
1. bring a large pot of water to a boil, salt it,
1. bring a large pot of water to a boil, salt it,
add pasta and cook until al dente.
2. While pasta is working, season the salmon with salt and pepper. In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the salmon and cook until just opaque, about 6 minutes. Let cool, then discard the skin; flake the salmon into small pieces.
3. In the skillet, heat 1 TB olive oil. Add the shallots and garlic and cook for 3 minutes. Stir in the poppy seeds for 1 minute, then pour in the wine and cook until slightly reduced, 1 minute. Stir in the cream, lower the heat to low and simmer until slightly thickened, about 2 minutes. Toss the pasta with the salmon, the sauce and the dill. Season with salt and pepper. Top with chopped egg.
2. While pasta is working, season the salmon with salt and pepper. In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the salmon and cook until just opaque, about 6 minutes. Let cool, then discard the skin; flake the salmon into small pieces.
3. In the skillet, heat 1 TB olive oil. Add the shallots and garlic and cook for 3 minutes. Stir in the poppy seeds for 1 minute, then pour in the wine and cook until slightly reduced, 1 minute. Stir in the cream, lower the heat to low and simmer until slightly thickened, about 2 minutes. Toss the pasta with the salmon, the sauce and the dill. Season with salt and pepper. Top with chopped egg.
Serve with garlic bread or breadsticks! YUM!
