Smoked Salmon Pasta
Yesterday morning, unlike most mornings, I was stumped when E asked me what we would be having for dinner.
"Something," I said, "but I haven't decided what..."
Later I was at my desk and got an email from E (since our desks are at opposite ends of the house we email each other all day long...) reminding me that we had a pouch of smoked salmon in the fridge, which brought this old favorite recipe to mind.
This is one of the best deals going. Ducktrap Farms, in Maine, has become one of the leading suppliers of smoked fish at retail. Their beautiful sliced smoked salmon is a bargain at about $15 a pound in 4-oz packs. But when they are done making the beautiful slices they have all sorts of odd chunks lying around, which they put up in utilitarian pouches without all the nice graphics. These I buy at Hannaford's for $4.99 a pound, if I can find them. Then my only problem is to figure out a good way to use up a pound of smoked salmon within the four days the package says you have to use the product once it's been opened.
Smoked Salmon Pasta
Salad: baby arugula, cucumber slices, red onion slices, grape tomato halves, with vinaigrette
Smoked salmon pasta
smoked salmon, 1/3 - 1/2 lb, roughly cut to pieces 1 - 1 1/2" x 1/4 - 1/2"
Vidalia onion, 1 med/lg, peeled, thin slice (reg yellow ok, but I had this on hand)
1/4 green or red bell pepper, chopped
garlic, 2 cloves minced
wasabi powder, 1/2 - 3/4 tsp (I used this because I'm out of horseradish, which is what first came to mind, and it added a nice note to the finished dish)
1 lb fresh-made fettuccine (which I had in the freezer) or 1/2 lb dried
parsley, 4 T minced
dill, fresh, 4 T minced
scallion, 4 T minced
lemon zest from 1 lemon
lime juice from 1/2 lime
roma tomatoes, 3 or 4, peeled, seeded, sliced thinly lengthwise
1/4 - 1/2 cup reduced fat sour cream (of course, regular tastes better and more tastes better -- if you can take the extra calories)
salt, hot sauce, to taste
(some optional ingredients I've used in other versions:
1 T capers, rinsed
1/3 Vidalia onion, sliced but not cooked
1 T chopped tarragon
horseradish, to taste
2 T spicy salsa
3 oz fresh mozzarella, diced [reduce sour cream if using]
Reserving 1 - 2 T of the herbs for garnish, combine everything but the pasta, onion, garlic, peppers, salt and hot sauce in a bowl and set aside.
Sauté the onion, chopped pepper and garlic in 1-2 T EVOO in a large skillet, about 8 min on med/low, until the onion is golden and cooked but still slightly crisp. Remove from heat.
Cook the pasta al dente.
Return the skillet to the burner and set on high. Using tongs, transfer the pasta directly to the skillet, allowing a little of the pasta water to ride along. Add other ingredients from the bowl and using the tongs, lift and toss the pasta to mix and warm through. Adjust seasoning, transfer to a warm serving plate and garnish with the reserved herbs.