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FareShare Gazette Recipes -- July 2006 - K's


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Knorr Salmon Pesto

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* Exported from MasterCook *

Knorr Salmon Pesto

Recipe By : Chef Samuelsson
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-07 Jul 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound tagliatelle -- or fettuccini
1 quart Knorr(r) Chicken Broth
1 fennel bulb -- halved
8 new potatoes
2 shallots
6 garlic cloves
2 salmon fillets -- (6-ounce)
1 package Knorr(r) Pesto sauce mix -- prepared
according to package directions
1/4 cup extra virgin olive oil
1 teaspoon salt
Pepper to taste
1 lemon -- juice from (1 to 2)
Freshly grated Parmesan cheese

1. Bring 2 quarts of salted water to a boil in a large pot. Add the
tagliatelle and boil until al dente. Drain and rinse.

2. In medium saucepot, bring chicken broth to a boil. Add the fennel and
potatoes. Reduce heat to low and simmer for 20 minutes. Add the shallots,
garlic and salmon. Remove the pot from the heat and let stand covered for
15 minutes or until salmon is cooked.

3. Using a slotted spoon, remove the salmon, shallots, garlic, fennel and
potatoes. Reserve the cooking liquid. Cut the potatoes, shallot and fennel
into 1/2-inch slices, cut the garlic in half and shred the salmon.

4. Transfer 1 cup of the poaching liquid to a deep pot and bring to a boil.
Stir in the pesto sauce and remove from heat. Add pasta, poached vegetables
and olive oil and toss to coat. Season with salt and pepper. Fold in the
salmon and drizzle with lemon juice.

To serve, divide the pasta between 4 bowls and sprinkle with Parmesan

Much of the satisfaction we get from cooking comes from the way we take
classic recipes and make them our own, imbuing the act of feeding friends
and family with spice and spirit. Here, Samuelsson takes pesto, an Italian
specialty from Genoa, and combines it with some of the defining flavors of
his native Sweden—salmon, potatoes and fennel. "It's a globally influenced
dish that's easy to make and even easier to enjoy," says Samuelsson.

4 servings

Source : ""
S(MC format by Chupa Babi): "11.17.05"

Contributed to the FareShare Gazette by Chupa; 18 July 2006.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 442 Calories; 17g Fat (33.5% calories from 
fat); 23g Protein; 52g Carbohydrate; 6g Dietary Fiber; 44mg Cholesterol; 637mg 
Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 
2 1/2 Fat.

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