Salmon pasta with a lemon caper sauce


I had an idea of what I wanted to do with this meal but my Heart totally came to my rescue when it just wasn’t coming together.


Par-boiled some thin asparagus – just brought it to a boil and then drained them.


Salmon fillets were on sale – this piece turned out perfect… crisp on the top and tender through


Now the sauce: when the rice pasta was close to done, I added some olive oil to the pan with the asparagus to quick saute them. Then squeezed two large fresh lemons into the pan. Next a 1/2 Tbsp. of capers, freshly ground pepper and a hearty splash of sake (we didn’t have any white wine open). It looked good but just wasn’t coming together… which is when I called in my Heart. A couple pats of butter and a splash of 1/2 & 1/2 totally did it. The sauce was perfect!


It was a good Monday dinner (which is fast becoming fish Mondays) – Yummy! And a great big thanks to my Heart – I love having someone to cook with!

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