Smoked Salmon Pasta
"This is an awesome pasta that is quick to make and very satisfying. I first copied a recipe from Bon Appetit and then combined it with several recipes from my cookbooks. Over the years I have tweeked it to the recipe it is today. I have used fresh salmon in place of smoked salmon when I have not been able to get smoked salmon, and it was very good as well. Served with a salad it makes a very lovely meal."
photo by Artandkitchen
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 1 cup mushroom, sliced
- 2 shallots, sliced thinly
- 1 garlic clove, minced
- 1 pinch cayenne
- 1⁄3 lb smoked salmon, cut into 2-inch pieces
- 1⁄4 cup white wine
- 1 cup heavy cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest, grated
- 3 tablespoons capers, drained
- 1 teaspoon parsley
- 1 lb linguine or 1 lb spaghetti
- 1⁄2 cup parmesan cheese, freshly grated
- salt and pepper
directions
- Cook Pasta as directed. Drain.
- Meanwhile, in a large skillet, heat oil. Add mushrooms, shallots, garlic and cayenne. Saute until veggies are tender.
- Add white wine and bring to boil. Add cream and bring to boil. Let simmer for 3minutes.
- Add lemon juice, lemon zest and salmon. Bring to boil and let simmer 1 to 2 minutes.
- Add capers, parsley, salt and pepper. Mix well.
- Pour salmon mixture onto hot drained pasta. Toss to mix. Add Parmsean and toss well. Let set for 2 minutes as pasta will absorb any extra liquid.
- Serve.
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Reviews
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I've made this quite a few times now. The first time i made it i had a house full of guests and it was a big hit! Now making frequently as an easy weeknight meal. I'm not a big measurer so I just toss things in as i go and add extra lemon zest and garlic, its unreal. Absolutely recommend. -
Absolutely delicious dish - thank you - an easy dish that was very pleasing. I only added asparagus as a side. Quick easy and fabulous!!
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So simple, so quick, and so flavourful made as-is. It would be very easy to boost the veg in this with some broccoli florets or cut asparagus. Next time! -
A family friend had given us some fresh salmon he caught and I was looking for a way to use it apart from doing the regular grilled salmon and rice or mash. I came across this recipe and I'm so glad I did! I followed the rest of the recipe as stated. The capers gave it a lovely, tangy flavour. Even my daughter who is picky about fish loved it. Thanks for a keeper! -
We enjoyed this dish very much, perhaps the best smoked salmon pasta ever.<br/>I liked the addtion of lemon zest, cappers and parsley! I renounced to the parmesan as it was fabulous already. I served this sauce over the individual plates and topped with some parsley, reserved salmon strips and cappers. Looks beautiful!<br/><br/>Thanks a lot for sharing this dream recipe, I will do it again for sure!
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Tweaks
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Delicious. I didn't have capers, so I substituted a few chopped green olives with pimientos. That worked very nicely. The dish had a lovely combination of flavors that will make it a regular in my household from now on.
RECIPE SUBMITTED BY
Expat in Holland
United States
2012: This Expat has just moved back home to the good ole USA after living 8 years in the Netherlands. I feel blessed to have such a wonderful family, and many long-time friends, around the world. Now I am making a new life in my new state, Arizona, with lovely new friends, that I am adding to my life and table. As always, cooking remains a constant passion that brings joy to my life and I have re-started my aviation career, another life long passion. As the old old saying goes, and no truer words have been spoken..... Good food, good wine, family and friends truly are the spice of life! Cheers.
Whilst living in the Netherlands, it was a big adjustment in country, culture and weather. A great experience to live abroad. You learn so much and it helps make you a more rounded person who appreciates difference.
I love to cook and I believe it is in my genetic makeup. I started as a small child helping my mother in the kitchen. She was a fabulous cook and delighted in baking. My grandfather was a baker by trade and made fabulous baked goods. I acknowledge, though I bake well, it just does not bring me joy. I love to cook multi course dinners. I grew up with mostly Spanish and Italian cuisines, taught to me by my mother, aunts and cousins. I am fortunate enough to still have, 4 generations of family still living in Spain! I love visiting my family in Spain. I sit in their Spanish kitchens and watch all the women cook, listening intently, watching closely as to how they make those fabulous dishes. I grew up in Florida, surrounded family and extended family members. I was always in one kitchen or another, listening, helping, & learning about all those cuisines and the different languages being spoken! Mealtime was always a celebration with lots of family, friends, food, and wine. Mom's saying was 'the more the merrier'. I do try to replicate this tradition in my life now. Cooking and meal time is truly a celebration of love and togetherness. I enjoy having family and friends, from around the world, over for a dinner. They are invited anytime and I try to carry on the my mother's motto 'the more the merrier'.
Though many of the women, who were so inspirational to me, have now passed on, they live forever within my heart and in the recipes that I lovingly cook today. I try to follow those wonderful traditions, they taught me and keep them alive in my home. My mother will always be the voice in my head and heart. She was a truly fabulous role model and I miss her dearly.
My career in aviation now spans 38 years. Working in the aviation industry so long, one becomes a airline 'nomad'. I have lived in 5 different states (Florida, Minnesota, California, Nevada and now Arizona) and now have a country in Europe. While living in different cities, one of my favorite hobbies has been taking cooking classes from different cooking schools. I adore learning different types of cuisine and having themed dinners in my home. To name a few classes I have taken Spanish, French, Italian, Greek, Mexican, 3 types of Chinese, Thai, Swedish and American Bistro classes. It is lovely to learn so much about a country and culture through their cuisines!
Life has given me one fabulous ride, and I have so many recipes from around the world to prove it! Cheers !!
