Poached Salmon with Pasta
250g penne pasta
3 teaspoons olive oil
4 pieces of salmon fillet (about 125g each)
1/2 cup dry white wine
1/2 lemon or 1 lime, thinly sliced
2 sprigs fresh dill
1 cup asparagus, cut into 2.5cm pieces and steamed till tender
FOR THE SAUCE
3/4 cup light mayonnaise
1/2 cup light sour cream
4 teaspoons lemon or lime juice
1 tablespoon chopped fresh dill
Cook pasta according to pack directions, but do not add salt. Drain pasta in colander. Place pasta in a large bowl; toss with oil. Cool to room temperature.
2. Place salmon in a large frying pan with just enough water to cover. Add wine, lemon slices and dill sprigs. Cook salmon over a medium heat for 15 minutes, until fish is opaque and flakes easily with a fork. Place salmon on a plate, cover with clear plastic wrap and chill. Reserve 1/4 cup of poaching liquid.
3. Meanwhile, prepare sauce. Combine mayonnaise, sour cream, reserved poaching liquid, lemon juice and dill in a small bowl. Mix well.
4. Combine pasta, asparagus and 1 cup sauce. Toss lightly. Spoon pasta mixture onto individual plates. Place salmon on top of pasta; spoon remaining sauce over salmon. Serve immediately
When poaching salmon, keep cooking liquid just below the boil. If it boils, the liquid becomes cloudy and will coat salmon with an unattractive film.
Choose asparagus with slender, bright green stems and tips with tight buds for this dish. If only thick stalks are available, halve lengthwise, then cut into pieces.