Double salmon creamy penne (with gluten free option)

Double Salmon Creamy Penne

Double Salmon Creamy Penne

This recipe is not mine, however I’ve worked out an arrangement whereby I’ve been granted exclusive world wide publishing rights to it :) After a long exhausting day for me, my husband prepared this for our dinner. I wasn’t even particularly in the mood for salmon that day, but he said to trust him. It was a really tasty dish, especially the smoked salmon as it is one of my favorite things. It’s also gluten free!

Double salmon creamy penne (with gluten free option)
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 2+

Ingredients
  • 2 filets frozen wild Sockeye salmon (Costco sells 3lb bags of individually frozen wild salmon at a terrific price)
  • 4 slices (or approximately ⅓ cup) smoked salmon, cut into strips
  • 8 cups (cooked) Tru Roots ancient grain penne (available at Costco for a great price, substitute regular penne if you prefer)
  • 3 tablespoons fresh chives, chopped
  • 3 shallots, minced
  • 1 cup heavy cream
  • 1 teaspoon fresh lemon juice, plus extra for drizzling
  • ⅓ cup dry white wine
  • 1 tablespoon + 2 teaspoons butter
  • fresh ground Kirkland Himalayan pink salt
  • fresh ground Kirkland Tellicherry pepper
  • optional, but recommended: finely chopped Thai chili

Instructions
  1. Thaw the frozen salmon filets ahead of time and store in the fridge.
  2. Bring a large pot of water to a boil.
  3. Add the penne and cook according to the instructions (approximately 7-8 minutes for the ancient grains penne)
  4. While the penne is cooking (or to give yourself more time, a bit before the water starts boiling), in a medium or large fry pan over medium heat melt the 1 tablespoon of butter.
  5. Once the butter is melted, add the salmon filets, skin side down.
  6. Season the filets with salt and pepper and then saute the filets for about 3-4 minutes.
  7. Briefly turn the heat to high, flip the filets and saute for another 2 minutes or until they begin to lightly brown.
  8. Turn the heat back down to medium, flip the filets again and if necessary cook further until the flesh flakes off. Try not to overcook the filets.
  9. Remove the salmon from the pan onto a plate – remove the skin and very roughly break up the salmon filets into large chunks and lightly drizzle with lemon juice. Set aside.
  10. In a small sauce pan over medium heat , melt the 2 teaspoons of butter.
  11. Add the minced shallot, season with salt and pepper, and cook until soft, about 4-5 minutes.
  12. Add the wine and saute until the wine has evaporated.
  13. Add the heavy cream and heat until the cream starts to show it is close to boiling. Remove from heat or keep on very low/warm.
  14. Drain the pasta, reserving about ⅓ cup of the pasta water.
  15. Add the cream to the pasta pot and mix in the lemon juice, 2 tablespoons of the chopped chives and the cooked salmon chunks.
  16. Taste and adjust salt and pepper levels if necessary. Also if the pasta’s sauce is too thick, add a bit of water to thin it and thoroughly mix.
  17. Serve and top with the remaining chives, the smoked salmon strips and the Thai chili bits.

Double Salmon Creamy Penne

Double Salmon Creamy Penne