This made me very happy because it takes two things that I absolutely love and combines them into one dish. What more could you ask for in life?? We eat fish and seafood pasta quite often around here and I have shared with you my recipes for Frutti di Mare, Linguini with Clam Sauce, Macaroni and Tuna Salad. Malaysian Noodles with Sausage and Crab and Seafood Lasagna.
I had some wonderful smoked salmon in my refrigerator so I decided to use that for my pasta dish. I used brown rice pasta since I had that in my cupboard as it fit into the eating plan that I have been trying to maintain. But that, my friends, is where any resemblance to a FMD dish ends today! This recipe uses butter and heavy cream but every once in a while you need to splurge and this was my every once in a while. So I poured myself a glass of wine and enjoyed every last bite of this creamy and delicious dish.
This dish reminded me of Tuna Noodle Casserole but with Smoked Salmon. This is fine with me because I love Tuna Noodle Casserole. I hope you enjoy this dish and the others that are being brought to the table today. You will find those right below the recipe.
Pasta with Smoked Salmon
1 T. butter
6 oz. mushrooms
1/2 small onion, diced
salt and pepper to taste
1 t. lemon grass paste
1/3 c. heavy cream
6 oz. frozen peas
4 oz. smoked salmon, skin removed, flaked
1/2 lb. Brown Rice Pasta, cooked per package directions
Melt butter in skillet over med high heat. Add mushrooms and onions, season with salt and pepper and cook until onions are translucent and mushrooms have shrunk and are tender. Stir in the lemon grass. Lower the heat to medium and add the cream and peas. Cook until peas are defrosted, warmed through and the cream is reduced. Gently stir in the salmon. Toss with the cooked pasta adding a little of the cooking water, if needed, to thin the sauce. Print Recipe
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