Salmon Pasta with Poppy and Dill

{"handle":"salmon-pasta-with-poppy-and-dill","title":"Salmon Pasta with Poppy and Dill","seoTitle":"Salmon Pasta with Poppy and Dill","image":"https://images.ctfassets.net/vmuke7sdou62/2h9lUhdHRCLqkJCtwzjzCI/0a080b8710f6ec846f0c0ae1eed85a00/MTI1NjQyNjcwMzY5NDE3ODU5.jpg","ingredients":"

• Salt and pepper
• 12 ounces egg fettuccine pasta
• 8 ounces salmon fillet
• 1 tablespoon extra virgin olive oil (EVOO), plus more for drizzling
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon poppy seeds
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1/4 cup dill, chopped
• 2 large eggs, hard-boiled and chopped

","preparation":"

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.

While the pasta is working, season the salmon with salt and pepper. In a large skillet, heat a drizzle of EVOO over medium-high heat. Add the salmon and cook until just opaque, about 6 minutes. Let cool, then discard the skin; flake the salmon into small pieces.

In the skillet, heat 1 tablespoon EVOO, 1 turn of the pan. Add the shallots and garlic and cook for 3 minutes. Stir in the poppy seeds for 1 minute, then pour in the wine and cook until slightly reduced, 1 minute. Stir in the cream, lower the heat to low and simmer until slightly thickened, about 2 minutes. Toss the pasta with the salmon, the sauce and the dill. Season with salt and pepper; top with the chopped eggs.

","tags":"30 Minute Meals,boil,brunch,dinner,eggs,Every Day with Rachael Ray,fish and seafood,lunch,pasta,sauté,simmer","publishDate":"2009-11-08T08:00:00Z","status":"Pending","author":"rachael-ray"}