- 1 pound salmon fillet
- 1 tablespoon honey
- 1/2 teaspoon fresh-ground black pepper
- 1 tablespoon cooking oil
- 1 onion, chopped
- 1/3 cup dry white wine
- 1 teaspoon grainy or Dijon mustard
- 3/4 cup heavy cream
- 1 1/4 teaspoons salt
- 2 tablespoons chopped fresh parsley
- 3/4 pound ziti
- Heat the oven to 400°. Lightly oil a small roasting pan. Put the salmon in the pan, skin side down. Spread the honey over the salmon and then sprinkle with 1/4 teaspoon of the pepper. Roast the salmon until just barely done, about 12 minutes, depending upon the thickness of the fillet. Remove from the oven.
- In a medium saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine and simmer until about 1 tablespoon remains, about 2 minutes. Whisk in the mustard, cream, salt, and the remaining 1/4 teaspoon pepper. Turn off the heat. Flake the salmon and stir it and the parsley into the sauce.
- In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Drain the pasta and toss with the sauce.
With the sweetness of the honey and the heat and acidity of the mustard, a fruity red wine such as a slightly chilled California Pinot Noir would be an excellent choice.