Peppered & Smoked Salmon Chunks Sprinkled with Basil – Parmesan Olive Oil – Tarragon – Chives – Fresh Parsley in White Wine Vinegar & Fish Broth Atop Fettuccine Pasta

Heat just enough to warm up the salmon, 2 – 3 minutes in the microwave, and pour over fettuccine microwaved separately. . .c

For 2:

–peppered, smoked salmon (4 ounces, ready-prepared)

–basil – Parmesan olive oil (to taste)

–tarragon, chives (dried, one-half teaspoon each)

–fresh parsley (1 handful, chopped)

–salt and pepper to taste

–white wine vinegar (2 tablespoons)

–fish broth (I used clam juice, for steaming, 3 tablespoons)

–fettuccine pasta (1 handful; microwave, uncovered, in salted water for 6 minutes; then 6 minutes on 50 percent power; drain just before serving)

1 – Break the ready-prepared salmon apart with a fork, bite-sized pieces.  Place in a covered baking dish.  Sprinkle with salt, pepper, tarragon, chives, parsley, white wine vinegar, and fish broth.  Finish with a few drops of basil – Parmesan olive oil.

2 – Microwave on high for 2 – 3 minutes only.

3 – Serve the salmon atop fettuccine or other pasta of your choice.c

–recipe adapted from the kitchen of long-time friends in St. Paul, Minnesota and now Marion, Illinois.

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