Salmon And Pasta In Creamy Red Sauce

• 3 or 4 / 5oz Boneless Salmon Fillets (No Skin)
• 1- 12oz Can of Crushed Tomato's
• 1- 12oz Package of Rainbow Color Bow Tie Pasta
• 1 Cup of Merlot Red (Dry or Sweet)
• 2 tbsp of Balsamic Vinger
• 1/2 Cup of Heavy Cream
• 1/3 - 1/2 Cup of Graded Parma
• 2 Medium Diced Shallots
• 1 Clove of Minched Garlic
• 1 tbsp of Tarragon
• 2 tbsp of Extra Virgin Olive Oil
• Korsher Salt/Sea Salt to Taste
• Fresh Ground Pepper to Taste
• Pinch of Sugar

1. Lightly Saute Shallots in Olive oil for until tender.
2. Add in Crushed Tomato's, simmer on medium heat for approx 5 mins.
3. Added in Red Wine, Garlic, Salt, Pepper to taste.
4. Simmer again for 2 mins.
5. Reduce heat to Medium low.
6. Add Salmon and pouche on both sides until tender but not over cooked.
7. Remove Salmon and place on platter and cover.
8. Increase heat to medium high.
9. Add in Balsamic Vinger and allow sauce to reduce by 1/3.
10. Add in Heavy cream and allow to blend with sauce, should be a rosey red color.
11. While Sauce is reducing cook pasta until bite tender.
12. Once sauce is cooked, cut up Salmon into cubes and add abck into sauce.
13. Add in Tarragon and Cheese and mix well.
14. Add in a pinch of sugar to cut down on acid of tomato's and vinger.
15. Blend in pasta and cheese.
16. Add additional salt or pepper to taste and remove from heat.
17. When plating, make sure to reserve some sauce to coat.
18. Serve with crunchy frech loaf or italian bread and enjoy.

salmon, tomatos, pasta, red, vinger, cream, parma, shallots, garlic, tarragon, olive oil, korsher salt, ground pepper, sugar

Taken from www.epicurious.com/recipes/member/views/salmon-and-pasta-in-creamy-red-sauce-1244075 (may not work)