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This recipe for Lemony Smoked Salmon Pasta with Peas is so easy to prepare and tastes so rich. Less than 30 minutes from start to finish. You need to use smoked salmon here, not cured salmon.
Mix the cornstarch with a bit of water in a small container, then into the cream or half and half I find that cornstarch does not blend well directly with cream, so a little water first helps it be more homogenous. Pour and heat in a large skillet over medium heat; add the pasta and peas, simmer for about 2 - 3 minutes, or until the pasta is well coated, then gently stir in the flaked salmon. Add the lemon juice and cook until all is hot. Taste and adjust seasonings. Add the dill, stir gently. Add some of the pasta water if it seems to dry. Serve in heated bowls.
Wine Recommendation: With this creamy sauce a Chardonnay works really well. Another choice would be a Viognier for its sweeter tropical notes.
I have been making this Lemony Smoked Salmon Pasta with Peas for years, and only realized last night that I had no “recipe” written down for it. Well, time to fix that!
For this dish you need to use smoked salmon, not a cured salmon such as lox
I love salmon. I love smoked salmon. I love pasta. I love cream. I love food. I love you. OK…enough.
For this dish, you need to use smoked salmon, not cured salmon such as lox. The rich, smokey, oiliness of the fish, combined with the cream (or half and half, or if you really want, you could use a low-fat milk, mixed with a bit more of the cornstarch) and the lemon zest, along with fresh spring peas gives you a beautiful tasty dish in about 20 minutes time.
I like to use bow-tie pasta for this dish, but you can use whatever pasta shape you like. It’s best to use either a long thick pasta, such as fettuccine, or one with a shape, like shells, penne, or bow-ties. Kinds of pasta that hold the sauce and the pieces of salmon nestled into it, so you can enjoy all the flavors with every bite. Be sure to cook your pasta just slightly under the recommended cooking time, 1 – 2 minutes less, as it will continue to cook while being sauced.
I was lucky enough to be able to harvest peas fresh from my garden. If you can find fresh peas, use them. If you can’t frozen peas will work just fine. No need to defrost.
LindySez: This dish is so easy to make. Really it’s a bing banga boom and a great way to incorporate more heart-healthy fish into your diet. It’s also easily adapted for two, or even one person.
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