Salmon is one of the most popular fishes consumed by people today. Go to a restaurant that offers seafood and it is guaranteed that salmon will be on the menu; many steakhouses even offer this specific fish with their meats. Salmon can be cured, baked, broiled, steamed, and in this recipe, smoked. I personally love smoked foods: smoked duck, any smoked fish, smoked mushrooms…so delicious! Today I’ve prepared a smoked salmon pasta with a light cream sauce, asparagus, and tomatoes for one delicious meal!
**Helpful tips and common mistakes
Most smoked salmon pasta recipes ask for you to finely chop or cut the salmon into small pieces. The problem I have with this is that smoked salmon easily flakes apart so if you finely chop it, the salmon will disappear in the dish. I like to cut large chunks so you can have large pieces of fish in the pasta, and if it breaks apart (which it will), it’s not a problem since they were big pieces to begin with.
Once you start to prepare the sauce, it is a quick process so have all of your ingredients ready including the onions, garlic, tomatoes, and asparagus. If you’re not a fan of asparagus, swap it out for peas, fennel, leeks, or even spinach.
Alternatively, you can cook the sauce separately. Simply saute the onions and garlic as you would in the original recipe. Add the white wine, heavy cream, salt and pepper, and lemon juice. Let it come to a boil. Taste and season accordingly and there is your sauce! When you are ready, add the pasta, salmon, and cheese. If the sauce is a little dry you can save some of the water from when you cooked the pasta and add it to the sauce.
Serve this smoked salmon pasta with a fresh salad and some homemade garlic bread and you have yourself one fantastic meal! This dish is the perfect balance of creamy and bright unlike other pasta dishes that make you want to take a nap afterward. Easy to make and all in all a great dish!
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