Elegant Smoked Salmon with Penne – A Valentine’s Favorite

Elegant Smoked Salmon with Penne (Photo Credit: Adroit Ideals)
Elegant Smoked Salmon with Penne (Photo Credit: Adroit Ideals)
Elegant Smoked Salmon with Penne (Photo Credit: Adroit Ideals)

Valentine’s Day is the most romantic day in the year. Some couples head out to dinner, and others prefer a nice quiet evening at home making dinner together. My elegant Smoked Salmon with Penne is an easy recipe that is sure to help keep the spark and romance in your relationship!

Happy Valentine's Day!
Happy Valentine’s Day! (Image Credit: About.com)

It’s wild how easy this recipe comes together. Smoked salmon, cooked penne, lemon zest and creme fraiche combine to create a lovely dish. Serve with a nice pink-hued champagne or sparkling wine such as Veuve Cliquot’s Vintage Rose 2004 Champagne. Offer a lightly tossed green salad to go along with the pasta. Finish with sweets such as chocolate-covered strawberries or chocolate cheesecake for dessert.

Veuve Cliquot Vintage Rose 2004 Champagne (Photo Credit: Adroit Ideals)
Veuve Cliquot Vintage Rose 2004 Champagne (Photo Credit: Adroit Ideals)

I use Whole Foods Market‘s smoked salmon. It’s a great product and the quality is always reliable. You can smoke your own salmon or use your favorite brand. I like to subsitute orange juice and zest for the lemon juice and zest for a different flavor. Tarragon and orange flavors go well together.

Whole Foods Wild Smoked Salmon (Photo Credit: Adroit Ideals)
Whole Foods Wild Smoked Salmon (Photo Credit: Adroit Ideals)

You can start with my elegant Smoked Salmon and Creme Fraiche on Endive Spears or Simple Smoked Salmon Appetizers.

Smoked Salmon with Creme Fraiche on Endive (Photo Credit: Adroit Ideals)
Smoked Salmon with Creme Fraiche on Endive (Photo Credit: Adroit Ideals)
Smoked Salmon Nibbles for a Party!  (Photo Credit: Adroit Ideals)
Smoked Salmon Nibbles for a Party! (Photo Credit: Adroit Ideals)

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From the kitchen of A Food Lover’s Delight….

Elegant Smoked Salmon with Penne

Ingredients:

8 oz. penne pasta
1 T olive oil
1 shallot, thinly sliced
1/8 c red onion, finely minced
1/2 c creme fraiche
1 T freshly squeezed lemon juice
Zest of half a lemon
4 oz. smoked salmon, chopped
Himalayan Pink Salt, to taste
Chopped fresh tarragon or chives

Method:

1. Cook penne pasta until al dente.
2. In another pan, heat olive oil.
3. Saute shallot and red onion in olive oil until just translucent, do not brown. Remove from heat and set aside.
4. Combine creme fraiche, lemon juice, and lemon zest in a small bowl.
5. Chop smoked salmon.
6. Drain pasta.
7. Add pasta to pan with shallot/onion mixture.
8. Stir in creme fraiche mixture and smoked salmon and toss to coat.
9. Season with salt.
10. Divide among two plates. Sprinkle tarragon (or chives) over the pasta.
11. Serve and enjoy!

Serves 2. Offer a light side salad of mixed greens with my Lemon Thyme Vinaigrette and a glass of chilled champagne or dry white wine.

Variations: For a heartier pasta, use whole wheat penne pasta. Substitute bow tie pasta for the penne. Substitute orange juice and zest for the lemon. Use a combo of sour cream or Greek yogurt and a bit more citrus juice if you can’t find creme fraiche. It’s possible to lighten this recipe by substituting a mixture of fat-free milk or lemon juice and fat-free sour cream for the creme fraiche. Try fresh dill instead of tarragon or chives as the herb.

Use bow tie pasta with the smoked salmon if you don't have penne!  (Photo Credit: Adroit Ideals)
Use bow tie pasta with the smoked salmon if you don’t have penne! (Photo Credit: Adroit Ideals)
Smoked Salmon Penne with Dill (Photo Credit: Adroit Ideals)
Smoked Salmon Penne with Dill (Photo Credit: Adroit Ideals)
A Kir Royale in front of a roaring fire at Cafe-Bar Artefact in Auberge Saint Antoine
A Kir Royale in front of a roaring fire at Cafe-Bar Artefact in Auberge Saint Antoine

(This recipe is adapted from a Whole Foods Market recipe: Smoked Salmon and Creme Fraiche Lemon Pasta.)

www.afoodloversdelight.com (Copyright Adroit Ideals 2013)

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