Heather had gotten a nice salmon fillet and we had some jalapeño butter in the freezer. I poached it with lemon and lemon pepper then added the jalapeño butter and broiled it for the last few minutes. The pasta was an afterthought. I just cooked the bowtie pasta and made a sauce using a little of the jalapeño butter and flour to make a roux. I thined it with white wine, lemon, and lemon zest. A little cream and a quick toss with the pasta and serve it up. Tanner even ate it all. Miracles never cease.
http://www.cookingcache.com/seafood/grilledsalmonwithjalapenobutterlowcarb.shtml?rdid=rc1
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