Pasta with Salmon

Most elegance per minute of preparation time.

3/4 lb. salmon fillet

12 oz. or so, egg noodles or fettucini

1 pint heavy or whipping cream

parmesan cheese

bunch of dill

1 TB butter

salt and pepper

Poach a piece of salmon filet, about 3/4 lb. To poach, pour enough white wine or water into bottom of saute pan to cover to a depth of about an inch. Bring to a boil, add the salmon, and lower heat to simmer. Cook about 12 minutes, until cooked through.

 Remove the fish from the pan and take the skin (and bones, if any) from the fish. It will come off easily with a spatula. Then use the edge of the spatula to flake the fish.

 Heat one pint of  heavy cream with 1 TB butter and some grated parmesan cheese (about ½ cup).

 Chop about 1/4 cup dill. Add to cream.

 Prepare fettucini.

 Add salmon to cream mixture and pour over pasta when it's ready. Blend. Serve with pepper and salt to taste.

This doesn't take more than 20 minutes, start to finish.

Will serve 2-4.

Cost, 2009: about $6 a serving, with salmon at $17 per pound.