When you are cooking with fresh salmon fillets, make sure that all of the pin bones are removed. These very tiny and slender bones can escape the filleting process. Run your fingers over the fillets and you will feel the bones. Pull them out with a tweezers and discard.
The combination of sour cream with lemon, salmon and vegetables such as leeks and red bell pepper is very fresh and springlike. Serve it with a fruit salad (there are plenty of veggies in this recipe!) and some Onion Scones or simple dinner rolls. For dessert, an ice cream pie or tartlets would be just the thing.
- 1-1/2 cups light sour cream
- 1/2 cup half and half cream
- 2 teaspoons grated lemon peel
- 1 teaspoon dried dill weed
- 1 (16-ounce) package mostaccioli or rotini pasta
- 2 tablespoons olive oil
- 1 pound salmon fillet, skinned, cut into 1" cubes
- 1 leek, rinsed and sliced
- 1 red bell pepper, chopped
- 2 cups sugar snap peas
- 3 tablespoons lemon juice
- Salt and pepper to taste
1. Bring a large pot of water to a boil; add salt.
2. Combine the sour cream, half and half, lemon peel and dill weed and mix well; set aside.
3. Cook the pasta according to package directions in the boiling water until al dente; drain, reserving 1/2 cup pasta cooking liquid.
4. Meanwhile, in a large skillet, heat the olive oil over medium heat and add salmon.
5. Cook and stir very gently over medium-high heat until salmon's color lightens, about 4 minutes.
6. Remove the salmon from the skillet and set aside on a plate.
7. Add the leeks to the skillet and sauté for 1 minute. Add the bell pepper and peas to skillet and cook for 3 minutes longer, stirring constantly.
8. Reduce the heat to medium-low and add cooked and drained pasta, salmon, sour cream/lemon mixture, and lemon juice to the skillet. Stir gently to coat and heat through, adding reserved pasta water if necessary to create a smooth sauce. Serve immediately.
|Nutritional Guidelines (per serving)|
|Total Fat||27 g|
|Saturated Fat||10 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||6 g|