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Blushing Spring Bow Ties Recipe

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This recipe for Blushing Spring Bow Ties is from Fishman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups water
1 cup white wine
4 parsley sprigs
4 black peppercorns
1 salmon fillet (about 1 lb.)
1 lb. asparagus
½ lb. red new potatoes, cut into ¼-inch dice and blanched
1 cup frozen peas
½ cup olive oil
3 Tbs. chopped shallots
2 Tbs. snipped, fresh chives
1 Tbs. lemon zest
salt and pepper
12 oz. uncooked bow-tie pasta
1 cup diced ripe plum tomatoes
¼ cup fresh lemon juice
Directions:
Directions:
1. Bring water, wine, parsley, and peppercorns to a boil in a saucepan. Reduce heat; simmer, covered, for 10 minutes. Add salmon and cook, partially covered, until fish flakes easily when tested with a fork, about 10 minutes. Remove salmon and set aside to cool. Flake the fish with the grain. Reserve.
2. Trim and discard the tough stem ends of asparagus; blanch until just tender. Drain and place in a large bowl with the potatoes, peas, oil, shallots, chives, lemon zest, salt and pepper; toss together.
3. Before serving, cook the pasta according to package directions. Drain and add to the vegetables along with the tomatoes and lemon zest. Gently fold in the salmon.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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