The salmon here is toasted with a thin coat of honey and a sprinkle of pepper. With the sweetness of the honey and the heat and acidity of the mustard brings a nice balance.
- 1 pound salmon fillet
- 1 1/2 tablespoon honey
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 1/3 cup dry white wine
- 1 1/2 teaspoon Dijon mustard
- 3/4 cup heavy cream
- 1 1/4 teaspoon salt
- 2 tablespoons fresh parsley, chopped
- 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 on the thickness of the fillet. Remove from oven.
In a medium saucepan, heat the oil over moderately low heat. Add onion ad cook, stirring occasionally. Add the wine and simmer until about 1 tablespoon remains, about 2 minutes. Whisk in mustard, heavy cream, salt and the remaining pepper. Turn of 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.