INGREDIENTS

• 1½ lb. sockeye salmon; cut into 4-oz. portions
• 1 lb. whole wheat pasta
• 2 Tbs. butter
• 1 medium onion; diced
• ½ cup dry white wine
• ¼ tspn. saffron
• 1 tspn. mustard
• 4 oz. mascarpone cheese
• ¼ cup sundried tomatoes
• Parsley; for garnish
• 2 Tbs. olive oil
• Salt and pepper; to taste

INSTRUCTIONS

Put a large pot of well salted water to a boil and cook pasta. Melt the butter in a large skillet over medium heat. Add the diced onion and cook until translucent. Add the wine and saffron, stir in the mustard and mascarpone. Cook to thicken a bit. Add the sundried tomatoes. Taste for seasoning—add salt and pepper as needed. When the pasta is al dente, add it to the the cream sauce and stir to combine. Heat a large iron skillet over high heat and add the olive oil. Season the salmon fillets with salt and pepper and place them in the skillet, skin side down. Cook for 5 minutes on each side, or until cooked through. Serve salmon over the pasta and garnish with chopped parsley.