Now, all you salmon lovers, you have to try this salmon cheese tortellini. This recipe has many steps, but is actually easy to make.

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, chopped
* 1 tsp 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
* 1 tsp dill
* 2 lemons, from which some zest
* white wine
* some olive oil
* parsley, for garnishing in the end

Cooking instructions:

In your favorite pasta pot, cook the tortellini as per package instructions.
In a bowl, sprinkle dill into sour cream and mix.
Add grated mozzarella into the sour cream/dill mixture.
Mix in the zest from one of the two lemons. Pour white wine at the bottom of broiler pan until it's 1/4 inch deep.
Grease broiler rack with a touch of olive oil. Lay salmon with the skin side down on greased rack.
Broil your salmon for 10 minutes about 5-7 inches from heat source.
While the salmon is broiling, mix mustard, mayonnaise, green onions and  pressed-in garlic together in a bowl.
After the salmon has cooked for around 10 minutes,
spread mayonnaise mixture carefully over the salmon fillets. Add a pinch salt and pepper.
Broil 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.
Pour wine from broiling pan into your favorite skillet.
Reduce by about half by heating it up.
Mix in sour cream mixture into reduced wine.
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.