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 cream sauce, made lighter with added vegetables.
**Helpful tips and common mistakes
Most smoked salmon pasta recipes ask for you to finely chop or cut the salmon into small pieces. Smoked salmon easily flakes apart, however, so if you do finely chop, the salmon pieces will be quite small 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 ie the onions, tomatoes, garlic, etc.
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 immediately.
Have a fresh salad and some homemade garlic bread, with Parmesan cheese and hot chili flakes on the side and you have a great meal! Not too heavy, slightly tangy from the lemon juice, slightly sweet from the onions, and freshness from the vegetables. Lots of people came up for seconds and someone asked for the leftovers…always a good sign!
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