I left out the bell peppers from this dish since we don’t really care for them, but they would add a pretty color. Usually during the summer we smoke some extra stuff so we can vacuum seal it and have it throughout the year from the freezer. When I smoke salmon I just drizzle on olive oil, then sprinkle sea salt and rosemary and smoke until fork tender.
Smoked Salmon Farfalle
(Adapted from My Cooking Spot)
1/2 lb Farfalle pasta
1 bunch asparagus, cut in 1 inch pieces
1 TBS butter or olive oil
1 large bell pepper, julienned
1 clove garlic, minced
1 1/2 cups heavy cream
3 oz smoked salmon, diced
Salt and pepper
Freshly shaved Parmesan and chopped parsley for garnish (optional)
Bring a heavily salted pot of water to a boil. While water is coming to a boil, set aside a bowl of ice water.
Blanch the asparagus by adding it to the boiling water for 30 seconds, then remove using a wire strainer or slotted spoon. Place asparagus in the ice water to stop the cooking.
Add the pasta to the boiling water and cook for about 8 minutes, or until just underdone.
While the pasta is cooking, heat the butter or olive oil in a large sauté pan over medium heat. Add the red bell pepper and sauté for 30 seconds. Add the garlic and sauté 30 seconds more.
Add the heavy cream and allow to reduce.
As soon as the pasta is just underdone, drain it and add it directly to the pan with the cream and bell peppers. Simmer until the pasta is al dente and the sauce has thickened.
Drain the ice water from the asparagus and add the asparagus to the pan to warm up.
Remove the pan from heat and stir in the smoked salmon. Season with salt and pepper to taste. Serve garnished with freshly shaved Parmesan cheese and chopped parsley.