recipe comes from Karen
( Ilyce is her alias ) who is in a recipe club
with between twenty and thirty members, the
oldest of whom is eighty-six and the youngest
is thirteen, who collect recipes and love to
told me that she is "thirty-four years
old, single and loves to cook, among other things.
I've been cooking and collecting recipes since
I was in my teens and have a very big collection.
I collect from magazines, friends, newspapers,
brochures, advertising material, and product
recipes, the net, recipe groups and a list of
other places. If I've taken the recipes from
the web or from a magazines, there should be
a source but sometimes, over the years, it wasn't
recipe has come from the simplyseafood group
at Yahoo - click
here to visit - or to visit / join Karen's
own group where she posts some of her other
recipes exclusively click
lb Salmon fillets or steaks
Salt and pepper
8 oz dry pasta, such as spirals or small shells
3 tb minced tarragon leaves
2 tb minced green onion
1 tb Lemon juice
1/4 c non-fat plain yogurt
8 oz Cherry tomatoes, stemmed and halved
a large pan of salted water to a boil for
salmon and pat dry.
both sides of salmon with salt and pepper,
lay it on a baking sheet and bake until just
opaque through center - 8 to 10 minutes depending
skin and bones and break salmon into large
water boils, add pasta and simmer until just
tender, 5 to 10 minutes depending on size.
rinse with cold water and drain again thoroughly.
a large bowl, mix tarragon, green onion, lemon
juice, yogurt, salt and pepper.
well-drained pasta and toss to coat.
salmon and cherry tomatoes and stir gently
salad for seasoning, cover and refrigerate
until ready to serve.