Pasta with Salmon, Peas and Yogurt
Serves 2 adults and 1 child
8 ounces orechiette or other pasta shape
1 tablespoon olive oil
½ red onion, chopped
8 ounces wild salmon fillet
1 ½ cups freshly shelled or frozen peas
2 tablespoons white wine or water
1/4 cup plain yogurt
Chopped fresh parsley
Salt and pepper
- Bring a large pot of water to a boil and cook the pasta al dente.
- Meanwhile, in a large, heavy skillet over medium-high heat, warm oil. Add the onion and sauté until beginning to brown, about 3 minutes. Clear the onions from the center of the pan and add the salmon. Cook for 1 minute.
- 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.
- 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.