Recipe - Blushing Spring Bow Ties

4 cup Water
1 cup White wine
4 Sprigs parsley
4 Black peppercorns
1 pound Salmon fillet
1 pound Asparagus
One half pound Red new potatoes; blanched,
cut into 1/4" dice
1 cup Fresh or frozen peas; cooked
One half cup Olive oil
3 tablespoon Shallots; chopped
2 tablespoon Fresh chives; snipped
1 tablespoon Lemon zest; finely grated
Salt and freshly ground
black pepper; to taste
12 ounce Uncooked bowtie pasta
1 cup Ripe plum tomatoes; minced
1/4"
One fourth cup Fresh lemon juice

Bring water, wine, parsley and peppercorns to a boil in a saucepan. Reduce
heat; simmer covered for 10 minutes. Add salmon and cook, partially
covered, until fish flakes easily when tested with a fork, about 10
minutes. Remove salmon and set aside to cool. Flake the fish with the
grain. Reserve.

Trim and discard the tough stem ends of the asparagus. Cut the stalks into
1inch pieces; blanch until just tender. Drain and place in a large bowl
with the potatoes, peas, oil, shallots, chives, lemon zest, salt and
pepper; toss together.

Before serving, cook the pasta according to package directions. Drain and
add to the vegetables along with the tomatoes and lemon juice. Gently fold
in the salmon.

*When poaching the salmon, make sure the water simmers gently do not let
it boil. A tip: Both the tomatoes and the lemon juice are acidic and may
discolor the green vegetables, so add them at the end of the recipe.

Serves 4 to 6. Per pound serving (based on 6): 525 calories, 57g
carbohydrates, 23g protein, 23g fat, 32mg cholesterol

Published in Parade Magazine 4/26/98

Typed and Busted by Carriej999@AOL.com

Recipe by: Sheila Lukins

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 26,
1998