Creamy Smoked Salmon Pasta

( 5 out of 5 )
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  • -4+Servings+
  • 20 mPrep Time
  • 30 mCook Time
  • 50 mReady In
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“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.

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“Creamy and delectable!”

Ingredients

Step by step method

  • 1

    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.

  • 2

    Meanwhile, in a large pot of salted boiling water, cook the pasta according to package instructions.

  • 3

    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.

  • 4

    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.

  • 5

    Drain the pasta and add it to the spinach mixture tossing until the pasta is well combined with the spinach.

  • 6

    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.

  • 7

    Serve garnished with lemon wedges if desired alongside hot, crusty garlic bread.

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