Farfalle with Salmon

From the kitchen of: Christa Dastrup

INGREDIENTS:

• 2 T. olive oil

• 3 T. butter (I usually use 3T. oil and 1 T. butter to make it healthier)

• 4 green onions chopped into small pieces

• 3 cloves minced garlic

• ¼ cup white wine vinegar

• ¼ cup apple juice  (can substitute vinegar and apple juice with white grape juice, but I like the vinegar tang)

• 2 T. capers

• 1 ½ lb. salmon fillets

• 1 lb. farfalle or other pasta

• ¼ c. salt for water

• pepper to taste

INSTRUCTIONS:

1. In a large saucepan or casserole, sauté onions and garlic in oil and butter just until onions begin to color.  

2. Add vinegar, juice, and capers and bring to a simmer.  

3. Add the salmon, cover and simmer for about 10 minutes (5 min. if only half an inch thick).  

4. Meanwhile, cook pasta in 4 quarts of salted water.  

5. When salmon is done, remove from heat and flake fillets apart with 2 forks.  

6. Drain pasta well and rinse with hot water then add to salmon pan.  

7. Toss well and season with cracked pepper.