I had a bit of smoked salmon left over and I wanted to try something different with it. I remembered seeing a post about a smoked salmon pasta that had looked tasty. This recipe pretty much just wrote itself. I started with a basic sauce of butter, shallots, garlic, white wine, lemon and cream. Of course dill goes really well with salmon and it is one of my favorite herbs so it went in. I had some locally grown seasonal asparagus and peas that I though would add a nice freshness and a touch of green. The sauce was easy to make and came together while the pasta was cooking. The smoked salmon pasta was pretty good! I would imagine that broiled or poached salmon would also work well in a dish like this. When heirloom tomatoes are in season I would like to try this dish again using the tomatoes instead of the asparagus and peas.
Smoked Salmon Pasta
- 1 serving penne (gluten free for gluten free)
- 1 tablespoon butter
- 1 shallot (chopped)
- 1 clove garlic (chopped)
- 1/4 cup white wine
- 1 lemon (juice and zest)
- 1 handful asparagus (cut into pieces shaped like penne and steamed)
- 1 handful peas
- 2 ounces smoked salmon (thinly sliced)
- 2 tablespoons heavy cream
- 1 handful dill chopped
- salt and pepper to taste
- Start cooking the pasta.
- Melt the butter in a pan.
- Add the shallot and saute until tender, about 2-5 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add the wine and lemon juice and simmer to reduce to half, about 5 minutes.
- Add the asparagus and cook until tender, about 2-3 minutes.
- Drain the pasta reserving some of the liquid.
- Add the pasta, peas, smoked salmon, heavy cream, lemon zest, dill, salt and pepper and remove from heat.
- Add some of the reserved water and toss to coat.