4 salmon filets
Thyme
White wine
Butter
1/3 c. raspberry vinegar
1 clove garlic
1/4 c. dried cherries
1 pt. heavy cream (whipping cream)
1/2 lb. raspberry pasta shells

Marinate salmon filets in white wine and thyme in glass ovenproof dish. Saute chopped garlic and dried cherries in a couple of tablespoons butter in a skillet. Add the raspberry vinegar and cream. Reduce the sauce over low heat for about 1/2 hour while preparing the rest of the dish. Salt and pepper to taste. Dot salmon filets with butter and broil for about 12 minutes. Boil 1/2 pound raspberry pasta shells for about 10 minutes. (I buy these at Two Bitts Bistro; they're about $6.95 for half a pound. Of course, any plain small shell pasta would work--or try it on fettucini noodles!) Drain pasta and put in large pasta bowl. Lay salmon filets over pasta and pour sauce over all.

(I also buy the dried cherries at Two Bitts but I have used fresh raspberries as a substitute; just add them to the sauce a little later because they're fragile.