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.
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
This went together fast, and was very tasty. A good way to get some salmon in my family when I don't have it fresh. The lemon juice and rind was a good counterbalance to the smoky salmon. I didn't have Italian parsley, but I imagine it would make the dish even tastier. We sprinkled some red pepper flakes over each serving to taste, too.
This dish has become one of a dozen or so of my go-to meals for an easy weeknight dinner or an impressive dish for casual company. Incredibly simple but somehow special. Use Italian parsley instead of the deer-resistant curly stuff.
