Einat'S Summer Salmon -Cream Pasta Sauce

• 1/2 pound fresh salmon fillet with skin on
• 1/2 cup fresh cream
• 1/2-1 cups frozen delicate and thin french greenbeans.
• 1 teaspoon balsamic vineger
• 1 teaspoon butter
• 1 pinch salt +pepper
• 1 clove garlick- pressed by a gralick presser

1. Grill the salmon fillet, skin towards fire (this can be done up to a day in advance), until its nearly done- make sure it is NOT completely done: it needs a crispy skin but the flesh must remains juicy and slightly undercooked
2. Remove the skin off the grilled salmon. Cut salmon meat into bite-size pieces, or better yet pull it apart by hand into flakes - that's what i do to make sure I remove all bones.
3. in a large pot, cook the pasta according to instructions
4. make the pasta sauce: heat butter in a skillet until starts melting. add salmon pieces, cook 1 minute on medium heat
5. add to salmon all the rest of the ingredients (except pasta) and . wait until cream starts bubbling, and then cook 2 mins more on low heat.
6. pour sauce over pasta and serve .

fresh cream, delicate, balsamic vineger, butter, salt , garlick

Taken from food52.com/recipes/29412-einat-s-summer-salmon-cream-pasta-sauce (may not work)