One of our favorite things for breakfast is Bagels and Lox. We adore smoked salmon in the Realistic Eats household. So much so that last year when we took a cruise they had smoked salmon out for every breakfast so that's what we ate for 7 days at sea. No word of a lie.
I have had this recipe bookmarked in my reader since December and we finally made it a few weeks ago and it did not disappoint one bit. I did make some adjustments to the recipe based on our taste, so I'll post those here - but a big hearty shout out and thank you to Cook Eat Love for this delicious recipe that I was able to play around with.
The link above is the recipe as Cook Eat Love made it, this is how I made it to adjust for our tastes. We can't wait to make this again.
Smoked Salmon Pasta
2 Tbs butter
1 small onion (or 4 shallots)
2 garlic cloves (minced)
6 oz. of chopped smoked salmon
1 can petite diced tomato drained well
1 cup low fat milk
1 Tbs fresh tyme or 1/2 tsp dried
Salt and pepper to taste
1/4 cup parmesean cheese
1 box cooked penne pasta (but you can use anything!!)
3 T chopped capers
1 small onion (or 4 shallots)
2 garlic cloves (minced)
6 oz. of chopped smoked salmon
1 can petite diced tomato drained well
1 cup low fat milk
1 Tbs fresh tyme or 1/2 tsp dried
Salt and pepper to taste
1/4 cup parmesean cheese
1 box cooked penne pasta (but you can use anything!!)
3 T chopped capers
Sauté onion in the butter until just soft. Add garlic sauté for another min or two. Add the tomatoes and warm for a couple of minutes. Reduced the heat and add the milk and your seasonings and slowly bring up to a low simmer - this is to help prevent the milk from curdling. I also did warm the milk in the microwave first on low so it was room temp. Reduce to low. Stir gently about 5 min until it thickens a bit. Toss in your cooked pasta, the chopped smoked salmon and the capers and the cheese. ENJOY! .
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