Bucky's Recipe

Creamy Salmon and Pasta

Category: Seafood

1 lb. salmon
2 T. scallions or shallots
3 T. oil
1 c. heavy cream
1 T. Dijon mustard
1/8 T. dried tarragon
10 oz. frozen peas
Parmesan cheese

Skin and chunk salmon. Cook salmon in skillet until almost done, remove from skillet. Saute shallots in oil until tender. Add cream with mustard and tarragon and cook for 2 minutes until slightly thickened. Add pasta, peas, cooked salmon and 1/4 c. parmesan. Toss and serve.
Serves 4