Smoked Salmon Pasta
Smoked salmon pasta is a culinary gem that brings together the rich, savory flavors of smoked salmon with the comforting texture of pasta. This dish is perfect for a quick weeknight meal or a sophisticated dinner party.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Pasta
- 8 ounces Pasta (spaghetti, fettuccine, or penne)
Sauce Ingredients
- 6 ounces Smoked Salmon sliced into bite-sized pieces
- 2 tablespoons Olive Oil preferably extra virgin
- 3 cloves Garlic minced
- 1 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese
- 1 tablespoon Fresh Lemon Juice
- 1 teaspoon Lemon Zest
Seasoning
- Salt to taste
- Black Pepper freshly cracked, to taste
- 1/4 cup Fresh Dill chopped
- 1/4 cup Capers rinsed and drained
- Arugula or Spinach optional, for added greens
Instructions
- 1. Begin by bringing a large pot of salted water to a boil. Add the pasta of your choice and cook according to the package instructions until al dente, usually about 8-10 minutes. Make sure to stir occasionally to prevent sticking.
- 2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.
- 3. Add the heavy cream to the skillet, stirring to combine with the garlic-infused oil. Allow the cream to simmer gently for about 3-4 minutes, letting it thicken slightly.
- 4. Once the cream has thickened, reduce the heat to low and stir in the grated Parmesan cheese. Continue stirring until the cheese has fully melted and integrated into the sauce.
- 5. Add the lemon juice and lemon zest to the sauce, stirring to incorporate the bright flavors. Season with salt and freshly cracked black pepper to taste.
- 6. When the pasta is ready, reserve about 1/2 cup of the pasta cooking water, then drain the pasta and add it directly to the skillet with the sauce.
- 7. Gently toss the pasta in the sauce, ensuring each strand is well coated. If the sauce seems too thick, gradually add a bit of the reserved pasta water until you reach the desired consistency.
- 8. Fold in the smoked salmon pieces, chopped fresh dill, and capers, allowing the residual heat to warm the salmon without cooking it further. If using, add the arugula or spinach at this stage, letting it wilt slightly.
- 9. Once everything is well combined, taste and adjust the seasoning if necessary. Remove from heat and let it rest for a minute or two to allow the flavors to meld.
- 10. Serve immediately, garnished with additional dill or a sprinkle of Parmesan cheese if desired. Enjoy your exquisite smoked salmon pasta!
Notes
For variations, consider adding red pepper flakes for heat, using different citrus juices, or substituting smoked salmon with sautéed mushrooms for a vegetarian option.