I’ve always loved salmon with a glass of Syrah, so I came up with this dish especially to enjoy with one of my favorite wines.

Angel Pasta with Salmon
Feeds 4 to 6.

4 tablespoons unsalted butter
2 small red onions, peeled, halved and sliced thin
2  cups thinly sliced crimini mushrooms
1 cup yellow squash cut into matchstick sized pieces (julienne cut)
2 tablespoons fresh slivered garlic (cut garlic cloves very thin)
½ pound salmon steak, cut into ½ inch cubes
4 tablespoons chopped fresh parsley
4 tablespoons chopped chives
1 teaspoon whole mixed peppercorns
10 cherry tomatoes
½ to cup Frey Biodynamic Syrah
1 cup heavy cream
8 tablespoons fresh grated Parmigiano-Reggiano cheese

Melt butter in saucepan.  Add the onions, mushrooms and squash.  Sauté a minute or so, then add the garlic, peppercorns, salmon pieces, and half the herbs (save other half for garnish).  Sauté a minute or so more, until done.  Add the Syrah, cook it down until bubbly and thickened a bit.  Then add the cream and let it cook until desired thickness.  Season with salt to taste.

For the Angel Hair pasta: Cook ¾ pound of Angel Hair or Capellini pasta, following directions on package.  Drain it, then season with extra virgin olive oil and salt and pepper to taste.  Place pasta on a plate, then spoon over the Syrah cream sauce with salmon.  Garnish it with the Parmigiano-Reggiano and the remaining half of the fresh herbs.  Top it off with freshly sliced tomato halves, and enjoy with a glass of Frey Biodynamic Syrah!

(Recipe copyrighted © Tamara Frey, 20111. All rights reserved)