Lemon Pappardelle with Asparagus and Home Smoked Salmon

Last night's dinner was another team effort that went something like this. Take one beautiful Pacific Northwest Sockeye Salmon; cut it down the center and remove the backbone; check for and remove pinbones; coat it in salt and brown sugar and refrigerate for 24 hours; remove from pan, rinse off salt and sugar mixture and dry pieces well; place in smoker with apple wood chips and let it rip for 2 hours and 40 minutes. Remove the finished product and admire.

 



That's what the Big Guy did to prepare for our dinner last night although I was the one doing the admiring. In all modesty, he said the perfectly smoked salmon was just luck. Ya right!

Now before you have a hissy fit, you honestly don't have to smoke your own salmon to make this pasta dish, but I didn't want to miss the opportunity to show off and brag. The pasta is really very simple to prepare with lovely wide lemony ribbons of pasta in a creamy lemon butter sauce, loaded with perfectly smoked salmon and crispy asparagus and garnished with dill and black pepper. It's absolutely enough to make you weep. I rest my case!

Pasta in Creamy Lemon Sauce with Asparagus and Smoked Salmon (adapted from Gourmet)

1/2 pound asparagus

1/2 pound pasta (wide noodle is best like pappardelle or taggliatelle)

3 tablespoons unsalted butter

3 shallots, minced

Zest of 1 lemon, and juice from 2

1/3 pound smoked salmon

3/4 cup heavy cream

Fresh dill

Salt and pepper to taste

Pasta cooking water as needed

In a large pot of salted boiling water, blanch asparagus for 1-1/2 minutes. Remove asparagus from pot, reserving water. Drain in a colander. Cook pasta according to package directions. Drain, reserving 1 cup of pasta water for future use.

Meanwhile heat a large sauté pan over medium high heat. Add butter and when melted add shallots. Cook until shallots are softened. Add lemon zest and cream and cook stirring occasionally until sauce is slightly thickened – about 5 minutes. Add cooked pasta and asparagus to sauce. Toss well. Add lemon juice and salmon, reserving a few pieces for garnish. Heat gently until warmed through. Toss to coat adding reserved pasta water as needed if pasta becomes dry. Season with salt and pepper. Garnish with dill. Serves 4. Download Pasta in Creamy Lemon Sauce with Asparagus and Smoked Salmon

A year ago - Spaghetti Carbonara

Comments

[Lea]

OK - My mouth is watering!!!!!!!!

Yet another reason to get that smoker!
Smoked salmon is a favorite of mine - YUM!...
OK _ Back - I just went and admired it again! HA!

Love me some lemon pasta!

[June]

The pasta is delicious! It was all I could do to send the leftovers to work with the Big Guy for his lunch. Darn near dipped into it myself. Tee,hee! As for the rest of the smoked salmon I might have to enjoy some on a bagel with some cream cheese before I freeze the rest.

[Mary from Apron Strings & Wedding Rings]

OMG... Salmon, dill, cream... Am I dreaming or WHAT? Ingredients are already on my next market run! HUGS, Mary L.

[June]

Hope you like it Mary. I think it might be begging for a repeat.

[Lorraine]

So beautiful! That big guy of yours is one handy fella to have around. The last smoker I had rusted out (you know the weather around here) and I haven't replaced it. MMMM, thinking I might have too. I love pasta with salmon and cream sauce!

[June]

Thanks Lorraine. My Big Guy's a true gem!

[Tall Clover Farm]

I was all set to comment on your latest post when I was distracted like a crow to a crystal...rut-row, salmon, did you say salmon, did you say smoked salmon in a creamy lemon...

[June]

Tom, you are too funny. It was superb and I'm going to hold on to the 2 remaining pieces of smoked salmon until we're craving this pasta again....maybe tomorrow. Ha. Thanks for my morning chuckle.

[BestAlaskanSalmon]

I love this recipe. What wine will you serve it with?

[June]

I'm partial or Oregon Pinot Noir or a Sauvignon Blanc but I'm not fussy when it comes to wine. Unless we're entertaining, it would be whatever we happen to have on hand (likely a sauvignon or pinot gris). Glad you like the recipe!