Salmon Pasta with Orange/Parsley Sauce

This is so delicious, and so quick and easy to make, that we have it quite often. The salmon pieces are sort-of poached over the boiling pasta. To lower the cholesterol level I mix half 10% coffee cream with half 1% milk to make the 2/3 cup of liquid.



Fill a large pasta pot with water and bring it to a rolling boil.
2 salmon fillets, skinned
3 cups hearty pasta, such as penne or rotini

Slice the salmon into bite-sized pieces. Arrange in a single layer on a heatproof plate and cover with foil.
[I use a Corning glass pie plate, whch just fits under the lid of my pasta pot, so I don't use foil].
Drop the pasta into the boiling water and stir. Place the plate of salmon on top, ensuring that the plate is tightly covered. Cook for 10-12 minutes, until the pasta and salmon are cooked.
Set the salmon aside and drain the pasta.
finely grated rind of 1 orange
3 Tbsp finely chopped parsely
2/3 cup low-fat cream
While the pasta and salmon are cooking, mix the orange rind and parsley into the cream and let sit.
6 oz cherry or grape tomatoes, halved
Toss the tomatoes and salmon with the drained pasta. Stir the cream mixture in.
Serve immediately, if serving hot. Or, refrigerate and serve cold.
Serves 2 from a handout provided at the wonderful fish counter at my local DeVilles grocery store