Bow Ties with Salmon and Asparagus
Bow Ties with Salmon and Asparagus
| 2 | cups bow tie pasta |
| 1/2 | cup water |
| 1 | chicken bouillon cube |
| 1/2 | cup dry white wine |
| 1 | pound asparagus, cut into 1 inch lengths |
| 3/4 | pound salmon fillets, skinned and cut into 4 pieces |
| 1 | cup fat free sour cream |
| 3 | tablespoons whole grain mustard |
| 1/4 | teaspoon salt |
| 1/2 | teaspoon freshly ground pepper |
| 4 | tablespoons finely chopped fresh chives |
Cook the bow ties according to package directions; drain and place in serving bowl. In a large skillet, bring the water to a boil. Add the bouillon cube; stir until dissolved, then add the wine. Add the asparagus and salmon; poach until the fish is just opaque in the center and the asparagus is tender crisp, 5-6 minutes. With a slotted spoon, transfer the salmon and asparagus to the serving bowl; reserve the cooking liquid. Flake the salmon into bite size pieces.
In a medium bowl, beat the sour cream, mustard, salt, pepper, 3 tablespoons of the chives, and the reserved cooking liquid. Pour over the penne mixture; toss to coat. Sprinkle with the remaining 1 tablespoon of chives.
Makes 4 Servings
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