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.
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