Smoked Salmon Pasta – GFCFSF

October 21, 2013


Smoked Salmon Pasta - GFCFSF

2 tablespoons olive oil
2 shallots, minced (about 1/4 cup)
2 cloves garlic, minced
1 lemon – all of the zest, and 1 tablespoon of the juice
2 tablespoons fresh dill, chopped
8-12 ounces smoked salmon (ideally you want wild-caught Alaskan Salmon)
1 cup Cashew Cream or MimicCreme
12 oz GF pasta cooked in salted water
1 cup cut asparagus or frozen peas or zucchini, cubed
Salt and pepper, to taste

Heat oil on medium heat. Add shallots and stir. Cook for 2 minutes, then add garlic, lemon zest and lemon juice, stir. Cook for 1 minute, then add cream and dill. Stir well and bring to a light boil.

Meanwhile, cook pasta in salted boiling water until “al dente". During the last 2 minutes, put the zucchini or asparagus into the boiling pot to quickly cook them lightly.

Drain the pasta and veggies, pour into the pan with the sauce. Mix well to coat all pieces evenly.

Remove skin and any pinbones from salmon and carefully break into pieces. Gently fold salmon into the pasta and sauce. Add salt and pepper to taste. Garnish with more fresh dill or chives.

Serves 4

Smoked Salmon Pasta – GFCFSF
Smoked Salmon Pasta – GFCFSF