Salmon Penne

 

6 ounces saffron reduction (recipe follows)
6- to 8-ounce fresh salmon fillet
1/2 cup heavy cream
2 tablespoons grated Parmesan cheese
5 ounces cooked penne
salt and pepper to taste
diced fresh chives for garnish

Combine reduction, salmon and cream in a saute pan over medium heat. Cook salmon until it is opaque. Add Parmesan cheese and cold penne pasta. Cook until sauce coats pasta and loses most of its liquid. Garnish with chives. Serves 1.

NOTE: Cold pasta helps to thicken the sauce.

Saffron reduction

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2 quarts lobster stock or clam juice
1 tablespoon saffron threads
1 teaspoon cayenne pepper

Bring ingredients to a boil. Let simmer 15 minutes, until saffron has released its color and flavor.

-Recipe courtesy of Twilight's Ristorante