Farfalle al Salmone e Piselli (Bow Pasta with Smoked Salmon and Peas)
Serves: 4

Easy / Prep Time: 10 mins / Cook Time: 20 mins 

Ingredients 
~~~~~~~~~~~
45gr 		Salted Butter
1 tbsp 	Olive oil
3 		Shallots - finely chopped
Handful 	Frozen Peas - defrosted
100gr 		sliced smoked salmon, chopped
Salt 
Blck pepper	Freshly ground
70ml 		Single cream
500gr		Farfalle (dry)


Method
~~~~~~
1. Heat the butter and olive oil together in a frying pan and fry the onions until golden. 
2. Add the peas and cook for 3 minutes. 
3. Add the salmon, season with salt and freshly ground black, pepper and cook for a further 2 minutes. 
4. Stir in the cream and cook for a further 2-3 minutes. 
5. In the meantime, cook the pasta in plenty of boiling, salted water until al dente. Drain, and then then add to the sauce. 
6. Stir well over a gentle heat until the sauce has thickened slightly. 
7. Serve immediately with some freshly ground pepper. 

by Gino D'Acampo, from Good Food Live 
http://www.uktvfood.co.uk/index.cfm?uktv=recipes.recipe&iID=515840
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			Salmon And Shell Pasta Salad (American Style)
6 Servings

Ingredients 
~~~~~~~~~~~
 1/4 cup  	Cider vinegar
 2 tsp 	Sugar
 1 tsp 	Dried Dill 
 1 tsp 	Salt
 3/4 cup  	Undiluted Carnation 2% - evaporated milk
 3/4 cup  	Salad dressing
 1 tblsp 	Green onion - finely chopped 
 1 tblsp  	Parsley - finely chopped
 2 1/2 cap 	Small shell macaroni
 2 can  	Drained chunked salmon (about 7.5oz each)
 1 cup  	Celery - sliced 
 3/4 cup  	Radishes - sliced 


Method
~~~~~~
Combine vinegar, sugar, dill week and salt in small bowl. 
Gradually stir in evaporated milk until slightly thickened. 
Blend in salad dressing. 
Stir in onion and parsley. 
Cover and cill at least 1 hour. 
Cook macaroni according to package directions, drain; rinse well; cool. 
Combine macaroni, salmon, celery and radishes in large bowl. 
Pour dressing over all. 
Toss lightly to coat. 
Garnish. 

http://recipes.chef2chef.net/recipe-archive/21/119687.shtml
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			Pasta Al Salmone 
 
I was asked to give the recipe for Penne al Salmone and, since this can also be served cool as part of a 
buffet or as a pasta salad, I thought of starting the hotter months with some nice and easy pasta dishes. 

A couple of issues regarding fish which are important for kitchen hygiene are noted below. 

And now for our salmon. Fresh or canned salmon (in brine) will give you chunkier pieces of salmon, should you want to impress your guests.  Using smoked salmon will give you a slightly saltier dish. 

Ingredients to serve 4: 
~~~~~~~~~~~
200 gr 	Fresh salmon (cooked beforehand and all bones removed) cut into 2cm pieces
1 		Onion 
2 cloves 	Garlic 
		Olive oil 
		Parsley - freshly chopped

Method
~~~~~~
Soften onions and garlic in a pan with some olive oil. 
Add salmon. (Should you be using smoked salmon, cut into 1cm pieces) 
Stir the salmon until sauce begins to sizzle slightly. 
Add sauce to cooked pasta and add a generous helping of olive oil and some chopped fresh parsley. 

Suggested pasta:  Short pasta like Penne, Tortiglioni or Farfalle. 


Should you be on a tight budget, you can use saith instead of salmon. (Description and pics at http://www.ecoserve.ie/projects/aces/Saithe_pollachius.html).  This is not salmon, even though is it often mistaken by some to be pieces of smoked salmon. Saith will give you a slightly saltier dish than fresh salmon. 

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A couple of issues regarding fish which are important for kitchen hygiene
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1. Fish to be cooked relatively soon needs to be stored at around 0C. Stored any colder, it begins to freeze. 

2. Fish should smell slightly of the sea but never have a strong 'fishy' smell (= not fresh). 

3. When buying fresh fish, always check the following: 
	a) Eyes: these should be clear and bright. Not sunken or dull. 
	b) Skin: should be shiny and bright with no discoloration or damage. Spots should be bright.
	c) Gills: these should be lifted up to ensure that they are bright red underneath. 
	d) Flesh: should be firm and plump. Soft flesh that indents easily is a sign that the fish isn't fresh. 
	e) Scales: if the fish has large scales they should be firmly attached. 
	f) Fish fillets: should be firm, smell fresh and have bright skin. (no obvious bruising or damage) 

When buying fresh fish, you should feel comfortable handling the fish you have chosen to check the above points. Fish mongers will appreciate that you are looking for the right signs to check if the fish is fresh or not. In most cases, they will gladly hand the fish to you or open the gills to check the freshness. 

When buying fish fillets, checking its fresh becomes a little bit more problematic. Buy the fish as a whole and then ask the fishmonger to fillet it in front of you.