Hi everyone! I realize that it’s been a long time since I last posted, but I need to get back on that horse! Here is a quick recipe that I’ve been making lately. It’s a dairy pasta dish, so it’s rich and comforting, but the fresh dill and lemon zest keep it from being too heavy. You can also switch up the fresh salmon for canned or for a twist, use smoked salmon instead! This recipe will serve 6. Enjoy!
12 ounces uncooked linguine pasta (or any other pasta of choice)
1-2 tablespoons olive oil
1 large onion, sliced thin
2 shallots, sliced thin
3 cloves garlic, minced
1 ¼ pounds of fresh or frozen (defrosted) salmon, cubed
¾ cup cream cheese
¾ cup fresh dill, chopped finely*
1 teaspoon fresh lemon zest**
salt & freshly ground pepper, to taste
In a large pot, bring salted water to a boil and add the pasta. Cook the pasta according to the package directions. Once the pasta is done, drain it, saving the water to add to the sauce.
In a large sauté pan, add the olive oil and heat on medium-high temperature. Once the oil is hot, add the onion, shallots and garlic. Toss to coat in the oil and season with salt and fresh pepper. Allow to cook, softening and getting some colour, but not turning completely brown, about 5-7 minutes.
Once the onions are mostly done, add the salmon to the pan, and again, toss to coat. Let the fish and onions sit for a minute or two, to allow the salmon to begin to cook. Add the cream cheese to the pan, and move it around the pan, so that the heat begins to melt the cheese. At this point, add some of the pasta water to the pan to mix with the melting cream cheese and make a sauce. Add as much water as you feel necessary to get the consistency that you like. Once the cheese has completely been thinned out, add the dill and mix to combine.
In a large mixing or serving bowl, toss the cooked pasta with the sauce and then sprinkle with the lemon zest and additional dill, salt and pepper, to taste.