My husband works at a seafood restaurant and last night he came home with about 2 lbs of smoked salmon that would have otherwise gone bad so they let him bring it home. I have never in my life cooked anything with salmon in it. I decided to find a recipe and came across this one and decided to go for it (to be honest, the picture had me hooked from the moment the page loaded). I have, literally, just finished my plate and I had to jump on here to say this is THE BEST dinner I've had in a long time. That includes everything I've ordered on a "restaurant night". The only change I made was that I used linguine instead of vermicelli (I'm not a huge fan of thin pasta). Thank you so much for this great recipe!! I will definitely be making this again (after all I still have about another pound of smoked salmon left) =D
Smoked Salmon Vermicelli
This elegant pasta has only a few ingredients, but together they make an incredibly satisfying supper. The dish requires nothing more than a big green salad as accompaniment. If you want to truly gild the lily, spoon fat pearls of salmon caviar or tiny, crunchy tobiko (flying-fish roe) onto each serving. Prep and Cook Time: about 20 minutes.
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- Calories: 536
- Calories from fat: 40%
- Protein: 28g
- Fat: 24g
- Saturated fat: 13g
- Carbohydrate: 63g
- Fiber: 2.5g
- Sodium: 811mg
- Cholesterol: 85mg
- 2 tablespoons unsalted butter
- 1 small onion, cut into half-moons
- 1 cup whipping cream
- Zest and juice of 1 lemon
- About 1/2 tsp. kosher salt
- About 1/2 tsp. freshly ground black pepper
- 1 pound vermicelli
- 8 ounces hot- or cold-smoked salmon, cut into pieces
- 1/2 cup finely chopped flat-leaf parsley
- 1. Bring a large pot of salted water to a boil. Meanwhile, in a large, high-sided frying pan over medium heat, melt butter. Add onion and cook, stirring, until onion is soft but not browned, about 3 minutes. Stir in cream, lemon zest and juice, 1/2 tsp. salt, and 1/2 tsp. pepper. Reduce heat to medium-low and cook until mixture has thickened slightly, 4 to 5 minutes.
- 2. Add pasta to water and cook according to package instructions. Drain, reserving 1 cup cooking water.
- 3. Add salmon to cream mixture and stir to combine. Pour pasta into frying pan with salmon-cream mixture and toss to coat, adding some of the cooking water as needed to moisten pasta. Add parsley and toss to combine. Season to taste with salt and pepper.
- Note: Nutritional analysis is per serving.
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