Smoked Salmon Pasta

My husband had a few days off last week and used his time fishing to fill our freezer and smoker with salmon.  Years of trial and error have yielded me what I consider the perfect method for making smoked candied salmon.  

Method:

  • Cut the salmon into 4 inch pieces, leaving the skin on. 
  •  Mix 2 kg demererra sugar with 1 cup of course salt.  
  • Layer the sugar and salmon in a plastic container, ensure the salmon is completely covered.
  • Refrigerate the container for 12-24 hours (stir a couple of times during this process).
  • Remove pieces from brine, scrape off excess (no need to rinse).
  • Lay pieces on smoker racks.  Leave these out until they become tacky.  To speed the process we use a fan to aid the drying process (I have also used a hairdryer in a pinch)
  • Place the racks in your smoker.  Smoking time will depend on your smoker.  We have an electric Bradley and this batch took 5 hours (no heat).  We like to use the Bradley Pacific Blend wood pucks for smoking fish.


  • Once the salmon is done, remove the racks and glaze fish with maple syrup. 
  •  Leave it out until tacky again.  What we won’t eat within a week gets vacuumed sealed and popped into the freezer. 

My husband makes the most delicious, decadent smoked salmon pasta.  His version uses heavy cream and butter, so I thought I would try and lighten it up and remove the dairy.  

Ingredients:

  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 2 cloves minced garlic
  • 2 tbsp flour
  • 1.5 – 2 cups nut milk (I used cashew)
  • 2 tbsp vegan parmesan* or 1 tbsp nutritional yeast
  • 1/2 tsp salt (more to taste) 
  • 1/4 tsp pepper (more to taste)
  • 1 cup peas
  • 1 cup smoked salmon
  • linguini (4 servings)

Directions:

Begin to cook your pasta while you are making the sauce.

Heat olive oil, on medium, in a large sauté pan with tall sides.  Sauté onion and garlic until looked (3-5 minutes).  Add flour to the pan and stir while cooking for 1 minute.  Wisk in 1.5 cups of milk and bring to a soft boil.  Continue wisking untold sauce thickens.  Add more milk if necessary. Stir in nutritional yeast, salt and pepper.  Transfer sauce to a blender or food processor and blend until smooth.  

Add the sauce back into your pan and check for seasoning.  Toss the cooked pasta with the sauce, add peas and salmon.  Continue gently stirring and tossing until everything is coated with sauce and warmed through.


I make the vegan Parmesan recipe from the Minimalist Baker website.  This is easy to make and is perfect on pasta, pizza and salads.

This was a quick, easy delicious dinner!

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