In addition to the ingredients (smoked salmon, pine nuts, delicious!) that are included in this dish, the fact that it can be assembled in such a short amount of time and that it is not very heavy, as many cream sauce pastas may be, is another thing that I really enjoy about it.
Additionally, there is room for maneuvering; you can adjust the amount of wine or cream to your liking; if you don’t feel like doing the pine nuts, you can leave them out; if you like, you can add some asparagus or cream cheese. Instead of using salmon, you might try using smoked trout or sturgeon.
In order to make this dish, you will need smoked salmon, lemon, garlic, and pasta, along with some olive oil, wine, or cream to bind the ingredients together.
Ingredients
- 8 ounces spaghetti, or other pasta
- Salt
- 1/4 cup pine nuts
- 2 tablespoons extra virgin olive oil
- 1/3 cup chopped shallots or onions
- 2 cloves garlic, minced
- 1/3 cup dry white wine (can substitute pasta cooking water with 1 tablespoon lemon juice)
- 1/4 cup cream
- 1 tablespoon lemon juice
- 2 tablespoons lemon zest, divided
- 2 tablespoons chopped fresh parsley or dill
- 4 ounces smoked salmon, cut into bite-sized pieces
- Freshly ground black pepper
Method
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Put pasta water on to boil:
Heat to boiling a large pot with at least 4 quarts of salted water in it. (2 tablespoons of salt for 4 quarts of water.)
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Toast the pine nuts:
While the water is heating, brown the pine nuts. Put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside.
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Start cooking the pasta:
Once the water is boiling, add the pasta to the pot. Cook uncovered on high heat at a rolling boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm).
Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve.
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Prepare the sauce:
While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium heat. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 tablespoon of lemon zest. Increase the heat and let boil down by half.
If you want a slightly creamy sauce, add the cream and let boil a minute more.
The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it off the heat.
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Add the pasta, some pasta cooking liquid, smoked salmon, toasted pine nuts, parsley, zest to sauce:
Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly ground black pepper.
FAQ
What is Smoked Salmon Pasta?
Smoked Salmon Pasta is a delicious pasta dish featuring tender smoked salmon flakes tossed with cooked pasta and a creamy sauce. It’s a flavorful and elegant dish that showcases the rich, smoky flavor of the salmon along with a creamy sauce and aromatic herbs.
How do I make Smoked Salmon Pasta?
To make Smoked Salmon Pasta, start by cooking your choice of pasta in a large pot of salted boiling water until al dente. While the pasta is cooking, prepare the creamy sauce by sautéing minced garlic in butter or olive oil until fragrant. Add heavy cream or half-and-half to the skillet and simmer until slightly thickened. Then, add sliced smoked salmon to the sauce along with capers, lemon zest, and chopped fresh dill. Season with salt and pepper to taste. Once the pasta is cooked, drain it and add it to the skillet with the creamy sauce and smoked salmon. Toss everything together until the pasta is well coated in the sauce. Serve hot, garnished with additional fresh dill and a squeeze of lemon juice if desired.
What ingredients are needed to make Smoked Salmon Pasta?
The main ingredients for Smoked Salmon Pasta include pasta (such as linguine, fettuccine, or penne), smoked salmon slices, heavy cream or half-and-half, butter or olive oil, minced garlic, capers, lemon zest, fresh dill, salt, and pepper. You can also add additional ingredients like shallots, white wine, grated Parmesan cheese, or cherry tomatoes for extra flavor and texture.
Can I use different types of pasta for Smoked Salmon Pasta?
Yes, you can use different types of pasta for Smoked Salmon Pasta depending on your preference or what you have available. Long, thin pasta shapes like linguine or fettuccine work well for this dish as they allow the creamy sauce to cling to the strands. However, you can also use short pasta shapes like penne or farfalle if you prefer. Choose a pasta shape that you enjoy and that will hold up well with the creamy sauce and smoked salmon.
Is Smoked Salmon Pasta suitable for meal prep?
Yes, Smoked Salmon Pasta can be prepared ahead of time and stored in the refrigerator for easy meal prep. Cook the pasta and prepare the creamy sauce according to the recipe instructions, but keep the smoked salmon slices separate until ready to serve. When ready to eat, reheat the creamy sauce gently on the stove and add the smoked salmon slices, then toss with freshly cooked pasta until heated through. Adjust the consistency with a splash of cream or pasta water if needed. It’s a convenient option for busy weeknights or packed lunches.
