Wildfish Smoked Salmon Pasta
We told you about cooking with smoked salmon juice in our last post, and now we're delivering on our promise to share some of our favorite recipes with you. This smoked salmon pasta combines the goodness of Wildfish Smoked Salmon, shiitake mushrooms, sweet red pepper and herbs in a velvety sauce. We particularly like how the subtle woody flavors of the mushrooms and aromatics from the herbs compliment the alder smoke of our fish, and we think you will too. For four servings of this simple yet satisfying pasta you will need:
2 cans Wildfish Smoked Salmon
2 cups sliced shiitake mushrooms
3/4 cup julienned red bell pepper
4 1/2 cups cooked penne pasta
3 tbsp butter
2 tsp finely chopped sage
2 tsp thyme leaves
1 pint heavy cream
one clove of garlic, smashed
cracked black pepper
1. Open the canned salmon, drain the juice into a cup and reserve. Take care not to crush the fish when pressing the can lid to extract the juices. Carefully remove the salmon from the can and set aside.
2. Heat the butter in a deep, wide skillet until just beginning to smoke. Add the mushrooms, bell pepper, sage and thyme. Saute over medium high heat until the bell pepper is just tender.
3. Reduce heat to medium and add the cream and garlic clove. Bring to a simmer, then stir in approximately 1 oz. of the reserved can juices. This is your salt source, so check the seasoning as you add the juice. You can add a little salt if needed, but the juice from two cans should more than suffice. Simmer uncovered over medium low flame, stirring frequently. Add cracked black pepper to taste.
4. When the sauce begins to thicken add the cooked pasta and stir, making sure to coat all of the noodles. Simmer further until noodles are warmed through and sauce reaches desired thickness.
5. Plate the pasta in small mounds, then gently break smoked salmon apart on the top of each mound. If you prefer the salmon to be warm rather than room temperature, you can warm it on a baking sheet in a 300°F oven for a few minutes. Garnish with a little more cracked pepper and enjoy!