Salmon. Peas. Cream. Pasta.

I think I am getting a knack to tackle leftovers for lunch.

My dad smoked an excellent piece of sockeye and I was looking for something quick and delicious to whip up. I must say, this dish is one of my new favourites.

Linguine with Cream Sauce tossed in Smoked Salmon and Peas

Serves 6

Ingredients

• 3 tblsp olive oil
• 1 finely diced cooking onion
• 3 cloves minced garlic
• 1 bay leaf
• 1/2 cup white wine
• 1 filet of flaked smoked salmon (good canned salmon will do too)
• 1.5 cup frozen peas
• 1 cup whipping cream
• 1 cup milk
• 1 box dried linguine (or any other tossable pasta)
• 1 cup leftover pasta water
• 1/2 tsp grated nutmeg
• Zest and juice of 1 lemon
• Salt & pepper to taste

Garnishes

• Grated parmesan reggiano
• Chili pepper flakes
• Drizzle of EVOO (extra virgin olive oil)
• Julienned basil
• Julienned crispy salmon skin

1. In a large pot, bring water to a rapid boil and salt generously. Add pasta and cook until al dente (tender but with a little bit of bite). Save one cup of pasta water before you drain and set aside. Pasta water is a good way to loosen up a sauce if it’s too thick (restaurant trick).
2. Meanwhile, heat the olive oil in a large saucepan over medium heat.
3. Cook the onion until it is translucent but not browned. This will make sure it is sweet and not smoky.
4. Stir in the garlic and cook until fragrant. In general, try to add garlic after onion is almost done to avoid burning (burnt garlic will haunt your entire dish).
5. Throw in your bay leaf.
6. Turn the heat up and toss in your peas.
7. Pour in the white wine to deglaze the pan and reduce to half. Wine is always a nice addition to pasta sauces. It gives it the “oomph” and fragrance we love.
8. Add cream, milk, nutmeg, zest and smoked salmon. Nutmeg is a nice compliment to any cream sauce. Toss gently. Try not to break up the salmon too much.
9. Salt & pepper and check your flavour.
10. By this time, the pasta should be done. Toss in the drained pasta and 1 cup of its pasta water.
11. Turn off the heat and squeeze in the lemon juice.
12. Serve piping hot with garnishes.

Ooohh it was mmm mmm good. Some of the things are optional, just tweek and work it to your own liking. My dad’s version of smoked salmon is the flaky (not sliced kind) so it came intact with the skin. The skin is my favourite part and I couldn’t bare to waste it so I toasted it in the oven until it went crispy and julienned it for garnish. Dee. Vine.