Without question I have to be the luckiest lady in the whole wide world. I have a husband that not only likes to eat, he loves to cook too including but not limited to barbecuing darn near anything you can think of. He's also a master when it comes to the smoker ...jerky, turkey, bacon or fish - whatever he touches turns to gold. I swear!
We picked up a side of gorgeous sockeye salmon a few weeks ago because I had a yen for the stuff and he cured then smoked it for a few hours in the Big Chief we have in our back yard. I can't tell you any more than that mostly because I didn't ask. I was too anxious for the results and now you can see why. It's a work of art, isn't it?
We enjoyed some of it fresh off the smoker along with crackers and cheese and put the rest in the freezer for other things... like last night's bowl of pasta.
A creamy sauce made of sauteed onion, garlic, a touch of vermouth, a lemon off our tree and freshly chopped parsley accompanied by a pound of fresh asparagus and chunk of that incredible smoked salmon made for what is without doubt our best meal of the week during a week of some plum good eatin' I might add.
Next time you're in the mood for smoked salmon remember there's a lot more you can do it with than simply sliced onto a bagel slathered in cream cheese. Make a little go a long way by adding it to a bowl of pasta.
Creamy Pasta with Smoked Salmon and Asparagus (from JBug’s Kitchen inspired by Sable & Rosenfeld, Elegant Entertaining)
8 ounces pasta, cooked per package directions
2 tablespoons butter
1 tablespoon olive oil
1/2 cup onions, finely chopped
3 cloves garlic, finely chopped
1 pound asparagus, cut into 2 inch pieces
Salt and coarse ground black pepper to taste
1/2 cup dry vermouth
1 cup heavy cream
Juice and zest of 1 lemon
1/4 cup chopped fresh parsley
5 ounces smoked salmon, broken into pieces
Cook pasta according to package directions. Drain. Meanwhile in a sauté pan melt butter and olive oil. Add onions and garlic and cook until softened – about 5 minutes. Add asparagus, season with salt and pepper then add vermouth. Cook stirring for 2 to 3 minutes until asparagus is bright green color and vermouth has reduced by half. Add cream and bring to a boil. Reduce heat and boil mixture for 2 minutes until cream is slightly reduced. Stir in cooked pasta and toss to allow pasta to absorb sauce. Add lemon juice and zest and parsley. Toss then add smoked salmon. Season to taste with salt and pepper. Makes 3 to 4 servings.
A year ago - Peachy Ham Steak
Two year's ago - Bacon and Tomato Risotto