Salmon and Pasta Piccata

Yield 6 servings

4 cups heavy cream or half & half
1/2 cup butter
1 pound fusilli pasta
1 pound salmon fillet, cooked and flaked
1 large cucumber, peeled, seeded and chopped
2 scallions, chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
2 tablespoons Dijon mustard
2 tablespoons capers
1 tablespoon grated lemon rind

1 Heat cream and butter over very low heat until reduced by half (about 30 minutes).
2 Meanwhile, prepare pasta according to package directions, then drain.
3 When cream mixture has reduced, add remaining ingredients (except pasta) and heat 5 minutes over low heat, stirring occasionally.
4 Pour salmon sauce over pasta and serve.

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