Smoked Salmon Pasta
Smoked Salmon Pasta is a luxurious and flavorful dish that combines the rich taste of smoked salmon with creamy pasta.
Ingredients
- For the Pasta:
- 12 ounces (340 g) of pasta (fettuccine, linguine, or penne)
- Salt for the pasta water
- For the Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream or crème fraîche
- 8 ounces (225 g) smoked salmon, sliced or chopped
- 1 cup fresh peas (or asparagus, cut into bite-sized pieces)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- 1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
- 2. Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Pour in the heavy cream (or crème fraîche) and stir to combine. Let it simmer gently for 2-3 minutes until slightly thickened.
- Add the smoked salmon and fresh peas (or asparagus) to the skillet. Gently fold them into the sauce, allowing the salmon to warm through and the veggies to cook slightly.
- 3. Season:
- Add the chopped dill, lemon zest, lemon juice, salt, and pepper. Taste and adjust the seasoning as needed.
- 4. Combine Pasta and Sauce:
- Toss the drained pasta into the skillet with the sauce. If the sauce is too thick, gradually add some reserved pasta cooking water until you reach your desired consistency.
- 5. Serve:
- Divide the pasta among serving plates or bowls. Top with fresh chives for an added pop of color and flavor. Serve immediately and enjoy!
- Tips for Best Results
- Choose Quality Salmon: Opt for high-quality smoked salmon for the best flavor.
- Fresh Ingredients: Use fresh herbs and vegetables whenever possible to elevate the dish.
- Pairing Suggestions: This dish pairs well with a crisp white wine, such as Chardonnay or Sauvignon Blanc.
Notes
-
Pasta Choice:
- While fettuccine and linguine are traditional choices, you can use any pasta shape you prefer, such as penne, spaghetti, or even whole grain options for a healthier alternative.
-
Salmon Quality:
- Choose high-quality smoked salmon for the best flavor. Look for wild-caught varieties if possible, as they often have a better taste and texture.
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Cream Alternatives:
- If you want a lighter version, consider using half-and-half or a plant-based cream (like cashew cream or coconut cream) instead of heavy cream.
-
Vegetable Variations:
- Feel free to substitute fresh peas with other vegetables like spinach, arugula, or zucchini. You can also add sun-dried tomatoes for extra flavor.
-
Herb Substitutes:
- If you don’t have dill, you can use fresh basil or chives, which pair well with salmon.
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Lemon Juice:
- Adjust the amount of lemon juice to taste. If you prefer a tangier flavor, add more lemon juice or zest.
-
Pasta Water:
- Always reserve some pasta cooking water. This starchy water can help adjust the sauce's consistency and allows it to cling better to the pasta.
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Make-Ahead Tips:
- While this dish is best enjoyed fresh, you can prepare the sauce in advance and store it in the refrigerator. Just reheat it gently and add the cooked pasta and salmon right before serving.
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Serving Suggestions:
- Serve with a side salad or garlic bread for a complete meal. A crisp white wine, such as Sauvignon Blanc or Chardonnay, pairs beautifully with this dish.
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Storage:
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or cream to help loosen the sauce.