(Click each picture to make it larger)

Ingredients:

-1/2 lb. wild sockeye salmon
-1/2 cup heavy cream
-1 cup white wine
-1 tbsp. capers
-1 tbsp. fresh rosemary
-1 tbsp. pesto
-1 tsp. garlic salt
-sea salt
-crushed black pepper
-olive oil
-parmesan cheese
-2 cups cooked penne pasta

In a medium sauce pan on medium-high heat pour in the heavy cream,wine, and rosemary, simmer for 3 minutes. Stir in the capers, pesto, garlic salt, and a tiny amount of black pepper.  Reduce mixture by half by simmering on medium heat (takes about 5-7 minutes).  In a separate pan pour olive oil, a dash of sea salt, and pepper on high heat.  Immediately, place the salmon in the pan and pour olive oil on top of the salmon along with salt and pepper.  Cook for 2 minutes on each side then take off heat and shred with a fork and stir into pasta sauce.  Serve.

Enjoy,

Eric