Wednesday, October 24, 2012

Fettucine with Salmon and Green Peas

Friday 19 October
As we still had a full third of the side of salmon we broiled yesterday, we decided to use it in a sauce for pasta.  The combination of salmon and green peas is a natural, so we prepared a butter and cream sauce, heated the frozen green peas in it, crumbled the salmon, and added a chiffonade of fresh sorrel from the garden, for a burst of greeny lemon flavor.  Tossed some boiled fettucine in the mix, and it was perfect.

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