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Author Notes: This recipe is quick comfort food dressed with fresh dill. I’m consistently armed and ready with a package of smoked salmon in the fridge specifically for this recipe alone. When I’ve got an extra hour or so, I make my own pasta – it’s so much lighter and softer, it puts store-bought pasta to shame, but there’s not always time for that sort of commitment. Either way, you’ll enjoy this dish. —Oat&Sesame
shallot, finely diced
large garlic cloves, minced
tablespoons olive oil
cups heavy cream
cup fresh dill, chopped, more to taste (dried dill can be substituted - adjust amount to about 1 Tbs dried)
cups grated parmesan 1 - 4oz package smoked wild sockeye salmon, cut into bite sized pieces salt and pepper to taste 1 lb pasta, fresh or dry
4oz package smoked wild sockeye salmon, cut into bite sized pieces
salt and pepper to taste
pound pasta, fresh or dry
- Heat a pan over medium-high heat.
- Add olive oil. When the oil warms, add shallot and garlic and saute for 2-3 minutes until fragrant.
- Add cream. Bring to a low boil stirring occasionally. Sprinkle in parmesan, smoked salmon and season with salt and pepper. Lower the heat a bit and stir continuously until sauce begins to thicken, about 5-7 minutes.
- Stir in dill and adjust salt and pepper to taste.
- Cook pasta according to package directions.
- Combine with sauce and sprinkle the top of each dish with additional dill and Parmesan, if desired.
- This recipe was entered in the contest for Your Best Recipe with Salmon