Creamy Salmon Pasta

Ingredients

• 8 oz Superior Fresh salmon fillet, skinned and cut into 1 inch cubes

• 1/2 cup Superior Fresh Smoked Salmon Dip

• 2 cups Superior Fresh Baby Arugula, packed

• 1 tbsp. canola oil

• 2 tbsp. butter

• 2 cups heavy cream

• 1 cup fresh ripe tomato, seeded and coarsely chopped

• 1/2 cup dry white wine

• 1 shallot, minced

• 2 garlic cloves, minced

• 1 tbsp. chopped tarragon or chive, any mild fresh herb works well

• 1 tsp. crushed red chili

• 4 tbsp. fresh lemon juice

• 1 tsp. grated lemon zest

• 1/2 cup shaved Parmesan cheese

• 1 lb. spaghetti, linguine, or pasta of choice

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Preparation

1. Bring 4 quarts of salted water to a boil. Add pasta and cook until Al dente, usually 6-8 minutes depending on the type of pasta. Reserve 1 cup of pasta water for finishing the dish.

2. Season salmon cubes with salt and pepper.

3. Add canola oil to a hot pan and sear salmon until it is medium rare. Remove and set aside. It will continue to cook in the cream sauce later.

4. On medium to high heat add butter, shallots, chili’s, and garlic. Cook for 2 minutes, careful not to burn the butter. Add chopped tomatoes and cook for an additional 2 minutes. Add wine to de-glaze the pan.

5. Add heavy cream and herbs of choice, along with lemon juice. Cook for 2 minutes and add smoked salmon dip. Sauce will thicken quickly. Add some reserved pasta water to adjust consistency if sauce is too thick.

6. Stir in arugula, it will cook quickly. Add salmon cubes and gently fold to coat. Careful not to break up salmon cubes.

7. Strain pasta and add to saucepan. Gently fold to coat noodles adding a little pasta water to adjust consistency.

8. Plate into 2 or 4 portions and garish with salmon cubes, cheese, and lemon zest.

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