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!