Pasta with Salmon, Peas and Yogurt
orechiette or other pasta shape
red onion, chopped
wild salmon fillet
freshly shelled or frozen peas
white wine or water
Chopped fresh parsley
Salt and pepper
1. Bring a large pot of water to a boil and cook the pasta al dente.
2. Meanwhile, in a large, heavy skillet over medium-high heat, warm oil. Add the onion and saute until beginning to brown, about 3 minutes. Clear the onions from the center of the pan and add the salmon. Cook for 1 minute.
3. Flip the salmon, add the peas and wine or water and cover. Cook for 1 to 2 more minutes, until the salmon is opaque on the outside but still translucent at the center. Take the pan off the heat until the pasta is ready.
4. Add the drained pasta to the skillet and toss, breaking the salmon up. Fold in the yogurt. Take some out for kids; for adults, sprinkle with parsley and season with salt and pepper.