Smoked Salmon Pasta

Pike Place Market
Web definitions
  1. Pike Place Market is a public market overlooking the Elliott Bay waterfront in Seattle, Washington, United States. The Market opened August 17, 1907, and is one of the oldest continuously operated public farmers’ markets in the United States. …

So last weekend we were up in Seattle visiting good friends and we started up a bit of a new tradition. We headed over to the Pike Place Market to pick up fresh ingredients for a meal. It was fun to wander around and being inspired for different meals. We went into this one planning it around smoked salmon. Anyway, we headed back to the flat and I whipped us up a what was presumably a good meal (the 1lb of pasta and .5lb salmon dish disappeared!)

 

Salmon Pasta

 

 

What I used:

  • Linguine
  • Basil
  • Beschamel sauce
  • Shallot and garlic
  • Smoked Salmon
  • Parmesan

 

What I did:

  1. Saute the diced shallot and garlic, remove from pan
  2. Make the beschamel
  3. Add sliced fresh basil, a couple squirts of lemon juice, salt and pepper, garlic powder, and the salmon broken up. Stir together.
  4. Add sauce into the pasta, add parmesan
  5. Serve with fresh basil.

 

Anyway, it turned out great, and was super simple to whip up. Could just as easily be made with chicken. Let me know how it goes if you try to replicate it Lindsay!

Bon Appetit!

 

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2 thoughts on “Smoked Salmon Pasta

  1. Tabitha says:

    I hate salmon. I don’t know why. I just do. Can you create a recipe that makes me hate salmon less?

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