Instructions:
In a large saute pan or casserole, saute onions and garlic in oil and butter just until they begin to color. Add wine and capers and bring to a simmer. Add the salmon fillets, cover and poach in this liquid, about 10 minutes per inch of thickness (5 minutes if only half an inch thick). When they are done, remove from heat and flake the salmon apart with two forks. While the salmon is still cooking, cook pasta in 4 quarts of salted water. When it is al dente (approximately 8 minutes), drain it well and add to salmon pan. Toss well and taste for salt and pepper. Serves 4.
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