This refined italian salmon cheese tortellini dish, with its fresh dill flavored dairy sauce is truly divine and well worthy of being served at a fancy restaurant's table. Do not get intimidated by the few steps of this spaghetti recipe; it is actually straightfoward to make, key here is not to overcook the salmon.

Ingredients:

* 1 pound refrigerated (or frozen) cheese tortellini
* 1 atlantic or pacific salmon fillet, .5 pound skin on
* 1/2 cup mayonnaise (your best brand or homemade)
* 1/2 cup green onion or shallots, chopped
* 1 tablespoon Dijon mustard
* 1/4 tsp salt
* 1/4 tsp freshly ground pepper
* 2 garlic cloves, will be pressed in
* 3/4 cup sour cream
* 1/4 cup grated mozzarella cheese
* 4 tablespoons fresh dill, washed and chopped
* 2 lemons, from which some zest
* white wine
* some olive oil
* parsley, for garnishing in the end

Cooking instructions:

1) In your favorite pasta pot, set the tortellini to cook as per package instructions.

2) In a bowl, sprinkle chopped fresh dill into the sour cream and mix.
Add grated mozzarella into the sour cream/dill mixture.

3) Pour white wine at the bottom of a pan until it's 1/4 inch deep.
Lay salmon fillets skin side down in the pan with the white wine.
Cook your salmon in the preheated oven at 300 F for 8 minutes, at oven center position

4) While the salmon is cooking, mix mustard, mayonnaise, green onions and  pressed-in garlic together in another bowl.
After the salmon has cooked for around 8 minutes,
spread mayonnaise mixture carefully over the salmon fillets. Add a pinch salt and pepper.
Again in the oven, cook until mayonnaise mixture browns a bit and the salmon is cooked;
or about 6 minutes. If it starts browning too fast, lay a foil on top.
Time is approximate depending on how thick the fish is.
Do not overcook the salmon. Remove fish to a warm plate and put aside.

5) Pour the wine liquid from broiling pan into your favorite skillet.
Mix in sour cream mixture into reduced wine; stir in also the grated cheese.
Add any fish juices on plate to mixture and stir.  Stir constantly
until well blended over low heat. Remove 1/2 cup of sauce and set aside.

Mix cooked tortellini in rest of sauce and place on 4 warmed plates.
Remove skin from salmon, separate into 4 pieces and place on top of tortellini.
Pour more reserved sauce over the salmon. Decorate with lemon slices and parsley.