Salmon Acini di peppe

Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 20-25 min.
Difficulty: 1

Zo loved this dish and I was not the biggest fan, usually in these cases I do not put the recipe online (even though it is CookingforZo.) But because she loved it so much I decided to make an exception and toss it up on here.  

Ingredients:
Salmon
1/2 lbs wild caught salmon fillet
4 tbsp olive oil
Kosher Salt (to taste)
Fresh Crack Pepper (to taste)
1 package Acini di peppe

Sauce 1/3 cup Italian parsley
1/3 cup dill Havarti
1/2 cup cream
3 tbsp butter
1 tbsp volcanic lemon juice
3 shallots
1 whole green garlic
2 green onions
1/2 tsp essence
1 purple bell pepper

Salmon
In a medium skillet over medium-high heat add just enough olive oil to cover bottom of pan. Cook salmon skin up 3-4 minutes, flip and cook 3-4 additional minutes until flaky but making sure to keep pink. 

Remove from heat and place on a plate and let chill in refrigerator until cool enough to handle (usually the amount of time it takes to chop everything up 7-10 minutes.) Once cooled break salmon away from skin and place in large mixing bowl. 

Pasta
Cook Acini di peppe as package directs.

Sauce
Using the same skillet with all residual juices heat butter over medium heat. Once melted add bell pepper, green garlic and shallots cooking for 5 minutes. Slowly whisk in heavy cream and continuously stir for 3-5 minutes or until heated through. Now add the cheese, lemon juice and seasonings stirring until cheeses are melted (5-7 minutes.) Once cheeses are melted add green onion and parsley cooking uncovered until done (5-7 minutes.)

Serve sauce and salmon over acini di peppe and enjoy!