Ingredients

1 salmon fillet

8oz (1 cup) green peas

2-3 cloves of garlic (depending on how much you want)

1 tablespoon Butter

1-2 tablespoons of Olive Oil

4 minced Shallots

1 tablespoon Flour

1/2 cup of cream

1 tablespoon Dijon Mustard

Herbamare- Finish salt with herbs (enough to coat salmon)

1 tablespoon of lemon juice

Preparation

To make the sauce:

  1. Peel and mince the onions and the garlic.
  2. On a frying pan on medium heat, melt the butter, olive oil, and then add the garlic and shallots. Make sure you only cook the onions until clear,ensure does not brown.
  3. Add in the peas and stir until they are softened.
  4. Turn the stove down to a lower heat and stir in the flour. Make sure you keep stirring so you don’t clump the flour.
  5. Add the cream a little bit at a time. Keep adding the cream till you get the consistency you want. If it’s too runny, add more flour. If it’s too thick add more cream.
  6. Then stir in the mustard, lemon and add the Herbamare (Finish spice).

Too cook the salmon:

  1. Add a little bit of oil on the frying pan. Make sure the pan is hot before starting.
  2. Coat the salmon with Herbamare and start frying. Keep cooking until the outside is brown and the inside is cooked enough. To check, take a fork and pull it lightly apart.
  3. When it’s done, cut up the salmon into bite size pieces. Then, mix in the salmon with the cream sauce in a big bowl.

To make the pasta:

  1. Boil pasta until softened. Strain the water from the pot and add the pasta into the big bowl with the sauce.
  2. Stir until all of the sauce is mixed in with the pasta. Then put onto a serving plate and serve while hot.