BLUSHING SPRING BOW TIES
When poaching the salmon fillet, do not let the water boil. Make sure it gently simmers. Add the lemon juice just before serving as the acidity can discolor the green vegetables.
1 cup white wine
4 sprigs parsley
4 black peppercorns
1 salmon fillet (about 1 pound)
1 pound asparagus, tough stem ends trimmed
8 ounces red-skinned new potatoes
1 cup fresh or frozen peas, cooked
1/2 cup olive oil
3 tablespoons chopped shallots
2 tablespoons snipped fresh chives
1 tablespoon finely grated lemon zest
Salt and freshly ground black pepper, to taste
12 ounces farfalle (butterfly, or bow-tie, pasta)
1 cup diced (1/4 inch) ripe plum tomatoes
1/4 cup fresh lemon juice
1. Combine the 4 cups of water with the wine, parsley and peppercorns in a saucepan and bring to a boil. Reduce the heat and simmer covered for 10 minutes. Add the salmon and cook, partially covered, until the fish flakes easily when tested with a fork, about 10 minutes. Remove the salmon and set aside to cool. Carefully flake the fish. Reserve, covered.
2. Starting with the tips, cut the asparagus into 1-inch pieces. Cook in boiling salted water until just tender, about 1 minute. Drain well and place in a large bowl.
3. Cook the potatoes in boiling salted water until tender, about 4 minutes. Drain and add to the asparagus along with the peas, olive oil, chives, lemon zest, salt and pepper. Toss together.
4. Shortly before serving, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente (just tender), about 12 minutes. Drain well and add to the vegetables along with the tomatoes and lemon juice. Gently fold in the salmon with a large rubber spatula. Serve immediately.
4 to 6 portions
