Wednesday, March 14, 2012

Smoked Salmon with Cream Sauce and Pasta

Well as I promised from my Alaska post that I would be getting ideas from the foods I ate.  Tonight was no exception.  On our trip we went to a place north west of Fairbanks called Chena Hot Springs.  On their menu was a recipe very similar to what I made tonight.

Here is what you will need:
6 ounce package of smoked salmon, drained of any juices and chopped with a fork until you no longer have huge chunks of salmon (you want to be able to see that you have salmon in the pasta)
1/2 of a 16 ounce bag of pasta (I used a Fusilli pasta), cooked
1 red pepper, sliced thin and cooked but slightly crispy, drain of any water and pat dry
Parmesan Cheese, grated
Smoked Gouda, sliced into thin strips
Bechamel Sauce (recipe below)

Bechamel Sauce
2 tablespoons unsalted butter
3 tablespoons flour
2 cups hot milk
salt and freshly ground pepper
Melt the butter in a heavy saucepan, blend in flour with a wooden spoon, and cook over moderate heat, stirring, until butter and flour foam together for 2 minutes without turning more than a buttery yellow color.  Remove from heat, and when bubbling stops, vigorously whisk in all the hot milk at once.  Place back on heat and bring to a boil, whisking until thick.  Simmer, stirring for 2 minutes.  Season to taste.

Once the Bechamel Sauce is done, add a little bit of the sliced smoked gouda and some parmesan cheese. Stir until slightly melted.  Stir in smoked salmon.  Add sauce mixture to the pasta and toss until pasta is coated.  Stir in red peppers.   To serve top pasta with slices of smoked gouda and grated parmesan.

Suggestion:  When you go to make this cook your pasta first, drain, place in a bowl and toss with some olive oil (this will prevent the pasta from sticking together).  Slice and cook the peppers.  Have salmon and cheese ready to go.  It will not take very long at all to make the Bechamel Sauce.

The meal was served with romaine lettuce and Caesar dressing.
1/4 cup lemon juice
1/4 teaspoon coarse black pepper
1 teaspoon Dijon mustard
1 to 2 teaspoons sugar
2 pressed garlic cloves
1/4 cup Romano or Parmesan cheese
1 cup vegetable oil or extra virgin olive oil
Mix together. 
Add just enough dressing to coat romaine lettuce but not too much.  Sprinkle each salad with fresh grated Parmesan cheese and fresh ground pepper.

No comments:

Post a Comment