As a person who grew up in the beautiful Pacific Northwest, I have to tell you, I have eaten a lot of salmon over the years. Most summers of my childhood were spent camping on Vancouver Island where my parents loved to go fishing. My father would often head out in the wee hours of the morning and not return until it was dark. Every year we would end up with a boat-load of salmon, some of which were frozen, some were canned and some were smoked. I think I fell in love with smoked salmon at first bite. I guess I have always been a bit of a strange one - how many kids would list smoked salmon as one of their all- time favorite foods?
Creamy Smoked Salmon Pasta with Dill and Capers
recipe source: Beer. Butter. Bacon
servings: 2 to 4
8 oz. uncooked penne pasta
1 Tbsp. butter
1 large shallot, minced
1 1/2 cups low sodium chicken stock
4 oz. light cream cheese
1 1/2 Tbsp. capers
chopped fresh dill, about 1 Tbsp.
juice and zest of one lemon
about 4 oz. smoked salmon, thinly sliced
salt and pepper to taste
Cook pasta in boiling salted water until al dente. Drain pasta. In a large skillet saute shallot in butter until tender. Add chicken stock, lemon juice and zest. Over high heat, reduce the liquid by half. Whisk in cream cheese, add capers. Right before serving, stir in the dill and smoked salmon. Season with salt and pepper, to taste.
Tags: Pasta, Smoked Salmon, Main