Lemon Pasta With Salmon

Photo: flickr user Rubber Slippers In Italy

Ingredients

3 cups controlled carb pasta

4 salmon fillets, 3/4" to 1" thick (6 oz ea)

2 teaspoons olive oil

salt to taste

freshly-ground black pepper to taste

2 tablespoons butter

3 tablespoons lemon juice

1 teaspoon freshly-grated lemon rind

2 ounces bottled clam juice (8 ea)

1 cup heavy cream

2 tablespoons Thickenthin Not/Starch Thickener

cup chopped dill

1 cup frozen peas, cooked (optional)

Preparation

Heat broiler. Prepare pasta according to package directions; drain and transfer to a large bowl.

While pasta is cooking, brush salmon with oil and sprinkle with salt and pepper. Broil 4 inches from heat source, skin-side up about 4 minutes; turn and broil 4 minutes more, just until cooked through.

Prepare sauce: In pasta pot, melt butter over medium heat. Add lemon juice and lemon rind and cook until almost dry. Add clam juice and cream and bring to a boil. Add thickener and cook, stirring 30 seconds to 1 minute until thickened. Mix in dill and peas. Toss pasta with sauce.

Gently flake fish on top of sauced pasta. Serve hot.