Recipe: Creamy Smoked Salmon over Penne

In keeping with my intention of talking just about anything in this blog, (*much to the chagrin of those who wish to pigeon hole me)   here’s a favorite recipe of mine.  Of course you sorta have to like smoked salmon to begin with otherwise nothing else I say is going to do you any good !  😉

  

I start out with some smoked salmon slices or chunks.  Most grocery stores have them. a I cut them up into pieces about an inch by inch.  I then cut up some  sundried tomatoes.  They can be the ones in olive oil already julienne sliced, or the fresh dried variety. I like them a lot so I cut up and add about 10 pieces.  I add a bit of garlic and some olive oil into a flat frying pan. Set the stove to a medium heat but not too hot.  I add enough olive oil to cover the bottom of the pan and depending on how much pasta you’re cooking,  and how many people are eating,  I add a bit more or less.  I let it sizzle just a bit and then I add the tomatoes and salmon.  I toss it around for about a minute or two.  I then add a tablespoon of capers, 1/3 teaspoon of fresh ground pepper, 1/3 teaspoon of fresh ground sea salt (I like the pink Himalayan salt)

if I’m in the mood I also chop up and add some black olives (drain them first).  Let it all cook together for about 5 minutes.  While I’m stirring I also add a teaspoon of horse radish, a few dashes of parsley, cumin, cardamom, 1/4 cup white wine and one teaspoon of onion powder.  Stir it gently (don’t want to mash the salmon) for about another 3-5 minutes.

Just when it’s all blended and the delicious smell is filling the kitchen,  I add three or four large spoonfuls of plain Greek yogurt. Blend that together with the mixture in the pan.

Turn down the heat and let it just sit for a few minutes.

While you’re making the salmon boil up the pasta.  I like it a little firmer rather than too soft ( al dente ) I like bow ties or penne the best with this dish.

Some people combine the salmon mixture and the pasta in a large bowl and then serve it. I prefer to put the drained pasta on the plate and then spoon the mixture over the pasta.

I then grate some Pecorino Romano cheese over the pasta and as they say in Italy…M A N G I A! A nice chunk of crusty Italian bread goes nicely,  and though some people say they must have a white wine with this dish, I always go for a full bodied red.

Broccoli rabe, mushrooms or string beans all work well as side dishes to this dinner.

Give it a try and let me know what you think!

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