“Eat for the body you want, not the body you have!”
Anytime I come across a recipe that provides me the chance to use my wood pellet grill/smoker, I jump at the opportunity. There are plenty of recipes for salmon pasta but nearly all require the salmon to be roasted/broiled, baked or pan seared … I prefer smoked and that was the basis for this recipe.
The taste of wild-caught Sockeye Salmon is about as good as you can get. In a pinch, farm-raised Salmon are acceptable but they don’t taste as good as wild-caught nor are they as healthy for you. Wild-caught salmon are more nutrient and mineral rich than farmed salmon thanks to their rich natural diets. Specifically, wild-caught salmon has higher omega-3 levels.
Salmon is super easy to cook. If you have a smoker then I’d go that route … no smoker, then use your oven on broil and use a pan that allows it to drain while cooking. Regardless of the cooking method, watch the temp and time so you don’t overcook the fish because it is easy to do.
Several hours prior to the final prep of your meal, smoke the salmon according to my recipe, Cedar Plank Smoked Salmon. If you don’t have a cedar plank, don’t worry, just lay the fillet(s) on a sheet of aluminum foil. If you don’t have a smoker, then cook the salmon using another method such as broiling it in your oven but remember to season it with the Cajun seasoning. Once cooked, place the salmon in a baking dish and set aside in a warm place.
Meanwhile, in a large pot of salted boiling water, cook the pasta according to package instructions.
In a large, high-sided skillet, heat the butter, add the garlic and cook for a minute, stirring constantly. Add the flour and continue stirring for another minute. Add the cream, wine, lemon zest, salt and pepper while continuing to stir. Heat to boiling over medium-high heat, then reduce the heat and cook about six minutes stirring constantly until mixture is thickened to a thin sauce consistency. Reduce heat to low.
Add the spinach and capers; toss until well coated and cover with a lid continuing to cook for another 2 or 3 minutes until the spinach is wilted.
Drain the pasta and add it to the spinach mixture tossing until the pasta is well combined with the spinach.
Remove the skin from the salmon using a small spatula. Break up the salmon into large chunks over the pasta/spinach mixture and toss carefully.
Serve garnished with lemon wedges if desired alongside hot, crusty garlic bread.
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