Salmon Gemelli in White Wine Cream Sauce with Snow Peas and Dill
Ingredients: Unbleached Flour, Dill, Fresh Wild Salmon, Red Pepper Flakes, Garlic, White Cooking Wine, Snow Peas, Parmesan Cheese, Gemelli, Salt & Pepper, Milk.
Set a large pot of salted water on to boil. Preheat oven to 350°F.
Wash and trim ends of the peas. Wash and finely mince dill.
Lightly grease or line a baking sheet with parchment paper. Season both sides of the salmon with a drizzle of olive oil, salt and pepper. Place onto the baking sheet, and into oven. Set a timer for 10-15 minutes.
Once the water is boiling, add peas and blanch for 30 seconds to 1 minute, or until bright green and just tender. Remove from the water with a slotted spoon and set aside. Add pasta and cook for 8 minutes until el dente.
Meanwhile, heat a large skillet over medium with 2 tbsp. of oil (4 Tbsp for 4 servings). Measure out 2 cups (4 cups for 4 servings) of milk while the skillet is heating. Once skillet is hot, add garlic and cook for about 30 seconds or until fragrant. Immediately add white cooking wine and let it reduce for about 30 seconds. Add flour and stir to make a paste. Slowly pour in the milk, a small amount at a time and whisk with a fork to combine with the flour smoothly so there are no lumps. Once all of the milk is incorporated, reduce heat to medium-low and heat gently until thickened (about 4-5 minutes). Stir in parmesan cheese and season with salt and pepper to taste.
Drain pasta and add to sauce, along with dill and snow peas. Toss everything together well. Once salmon is cooked through and flakes easily with a fork, remove from the oven. Flake into bite sized pieces and toss with pasta and sauce. To serve, divide between serving dishes, and top with red pepper flakes if desired. Enjoy!