Salmon and Cream

I'm not sure why, but when I was first introduced to a recipe involving salmon and cream, it seemed like an unlikely pairing. I have since discovered how wrong I am, so I'd like to share two recipes that are meant to be served with pasta.

Fresh Salmon and Cream (thanks to Grete who introduced me to this combination):

Saute some onion in a skillet until soft. Add some fresh salmon, breaking it into small pieces as you cook it. When the salmon is cooked through, add some half and half (or cream, if you'd rather). Cook it down a bit and then add a tablespoon or two of pesto. Simmer until the pesto integrates with the cream. Serve on any kind of pasta (I like it with rotelli).

Fettucini with Smoked Salmon (thanks to LaReesa for this recipe, which I made tonight).

12 oz. fresh fettucini, or 6 oz. dried

1 T. butter

2 shallots, finely chopped

4 oz. white mushrooms, thinly sliced

3/4 c. heavy whipping cream ( I used half and half and cooked a little longer)

3 oz. smoked salmon, coarsely chopped

salt and pepper

2 T. freshly grated Parmesan

chopped fresh parsley

Cook fettucini as per the instructions on the package. Meanwhile, heat medium skillet over medium high heat and add butter to coat pan. When butter stops sizzling, add shallots and mushrooms. Cook stirring continuously until mushrooms soften, about 3 minutes. Add cream and smoked salmon and stir until the liquid reduces by half, about 2 minutes. Turn off heat.

Toss noodles with sauce. Top with parmesan and parsley.

Leave a Reply

Your email address will not be published. Required fields are marked *