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Fettuccine with Salmon and Snap peas Recipe

   
 

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     Fettuccine with Salmon and Snap peas

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   25 min

Ingredients
Kosher salt
12 oz fettuccine
8 oz snap peas, strings removed, cut into thirds
4 tablespoons unsalted butter
1 shallot, thinly sliced
1 12 oz skinless wild salmon fillet, cut into 2 inch pieces
Freshly gound pepper
1/4 cup chopped mixed herbs (such as dill, parsley and/or chives)
Juice of 1/2 lemon
 

Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the salmon; season with 3/4 teaspoon salt and a few grinds of pepper. Cook, turning once, until the salmon is just cooked through, about 3 minutes. Transfer to a plate. Add the pasta and snap peas to the skillet along with 1/2 cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, the herbs and lemon juice. Cook, tossing and adding more of the reserved cooking water if necessary, until the pasta is coated, about 1 more minute. Season with salt and pepper. Top with the salmon.


Originally Submitted
1/29/2015





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