Recipe: Elegant Salmon Florentine

ELEGANT SALMON FLORENTINE

(This recipe is by Melissa Daston, Laurel, Maryland, a Finalist in the 1996 Pillsbury Bake-Off Contest)

Ready in 25 minutes


1 teaspoon dried tarragon leaves
1/2 cup dry white wine or chicken broth
3/4 lb. fresh or frozen salmon fillets, thawed
1/4 cup whipping cream
1 (1-lb.) pkg. Green Giant Pasta Accents Florentine Frozen
Vegetables with Pasta
Salt
Pepper


In large skillet, combine tarragon and wine; add salmon. Bring to a boil
over medium-high heat. Reduce heat to low; cover and simmer 5 minutes or
until salmon flakes easily with fork. With slotted spoon, remove salmon from
skillet.

Add cream to skillet; blend well. Add vegetables with pasta; mix well.
Cover; cook over medium heat for 5 to 8 minutes or until vegetables and pasta
are tender, stirring occasionally.

Meanwhile, break or cut salmon into 1-inch pieces; discard skin. Add
salmon to cooked vegetables and pasta; carefully fold in. Cover; cook
1 minute or until thoroughly heated. Add salt and pepper to taste.

4 (1-cup) servings