Omega-3 Salmon Pasta Salad

Oh, wow… salmon pasta salad. You know, it’s like - kind of elegant, but also, like, depressing at the same time? Because it’s fish, which is supposed to be, you know, healthy, but then it’s mixed with, like, spiral noodles, which makes me think of, like, kids’ birthday parties in the Valley. But then, if you put mushrooms in it, it’s actually kind of chic. I don’t know, it just makes me think of, like, something my mother would’ve served at a luncheon before telling me she was leaving my father. So… yeah. It’s… good?

Ingredients

1/2 cup prosciutto in 1/8 pieces
1 tbs olive oil
1/2 lb cremini mushrooms
1 shallot
1 clove garlic
1/2 tsp anchovy paste
1/4 cup white wine
2 tbs capers
1 large tomato
1/2 cup copped parsley
1/2 lb Salmon
Salt & White Pepper
1 cup frozen petite peas
1 lb tricolor fusilli pasta
1 cup sour cream

Directions

Bring a well salted pot of water to a boil for the pasta. Cook pasta per package instructions.
In a cold sauté pan over add the olive oil and prosciutto. Turn the pan on to medium heat and allow the prosciutto to render out it’s fat and begin to brown.
Slice the cremini mushrooms and add them to the pan and allow the mushrooms to brown.
Chop the shallot and garlic. Add the shallot and garlic to the pan with the mushrooms and prosciutto, cook until slightly translucent.
Dice the tomato. Add the anchovy paste, white wine, capers, diced tomato, and parsley to the pan, cook 1-2 minutes.
Push ingredients to the sides of the pan to allow enough room to fit the salmon. Season the salmon with salt and pepper. Place salmon in the pan and allow to cook covered in the pan’s liquid for 8 minutes.
Remove the salmon from the pan. Remove the salmon skin and flake salmon.
Add the frozen peas to the sauté pan, cover, and remove from heat.
In a large bowl place the cooked pasta. Add the cooked prosciutto, mushrooms, and vegetables to the pasta and toss.
Add the sour cream and toss the pasta again. Add the flaked salmon and toss a final time.
Serve immediately or refrigerate overnight. Garnish with parsley.