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Wine Poached Salmon, Peas, Bow Tie Pasta in White Sauce


Rate this recipe 5/5 (1 Votes)


  • 1 16 ounce box Farfelle (bow tie pasta)
  • 1 1/2 cups frozen green peas
  • 1 3/4 cup sour cream
  • 4 ounce stick butter
  • 1 tablespoon Scotch whiskey 1 cup Parmesan, separated into 3/4 and 1/4 cups
  • coarse kosher salt
  • cracked black pepper
  • For the salmon:
  • 3/4 pound salmon, cut into thin 1-2 inch long strips
  • 6-10 whole black peppercorns
  • 1 small onion, sliced
  • 2-3 bay leaves
  • 1 cup white wine
  • cold water


Servings 4
Level of difficulty Easy
Cost Average budget


Step 1

Preheat oven to 350 degrees. Microwave peas for thirty to forty seconds and leave sit room temperature in a bowl large enough to toss pasta and sauce. Place salmon strips into a shallow glass dish, pour over the white wine then add just enough cold water to barely cover salmon. Sprinkle over peppercorns, spread onion slices on top and drop in bay leaf. Cover salmon with aluminum foil, place dish onto a baking sheet then put into oven. Cook salmon for twenty minutes, approximately, until just done. Remove salmon to a tray, discard liquid, onion, bay leaf, then flick off peppercorns attached to the salmon. Let cool to touch then break salmon into small bite size pieces. Cook bow tie pasta following package directions. In a medium sauce pan add in the sour cream and butter, heat on the lowest heat until all ingredients are well blended, tip in the tablespoon scotch, continue heating another two minutes then scrape in 3/4 cup of the Parmesan, stir, add in a couple pinches of salt and pepper, cook another few minutes, check seasoning. Just before draining pasta, add a very small ladle of boiling pasta water to the large bowl with the peas, immediately combine drained pasta to the serving bowl with the peas, pour in white sauce and toss to coat well all around, check seasoning, transfer pasta to a serving dish and top with wine poached salmon pieces, serve immediately.


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