Pappardelle with Vegetables and Smoked Salmon and Surimi

Ingredients:

4oz Alaska Smokehouse Smoked Sockeye Salmon, drained, skin removed, and flaked

4oz fresh Surimi, cut into large chunks

1 zucchini, sliced 1/2 inch thick

1 yellow squash, sliced 1/2 inch thick

2 ears of corn on the cob

2 shallots, minced

6 cloves garlic, minced

1/4 cup fresh basil, chopped

1 lemon, zested and juiced (juice reserved)

1/2 cup shredded parmesan cheese

8oz pappardelle pasta

Extra virgin olive oil

Salt and Pepper to taste

4 tablespoons butter

Procedure:

Preheat a grill or grill pan over medium-high heat.

Coat the zucchini, squash, and corn with olive oil, then season with salt and pepper.

Grill until charred and tender, about 5-10 minutes, then cut the corn off the cob and set aside with the other vegetables.

In a large pot of salted water, cook the pasta to al dente according to package instructions. 

Reserve a cup of pasta water, then drain the pasta and set aside.

In a large sauté pan over medium heat, add 1 tablespoon olive oil and the 4 tablespoons of butter.

Once the butter is melted, add the shallots and garlic and sauté until fragrant, about 2 minutes.

Add in the smoked salmon and surimi and heat through, then add in the lemon juice and lemon zest.

Add in the grilled vegetables and the pasta and toss to coat.

If the sauce looks too thick, stir in 1 tablespoon of pasta water at a time until you reach the desired consistency of your sauce.

Cook about 90 seconds more, then divide into bowls and top with chopped basil and shredded parmesan cheese.

Serve warm.

Substitutions:

You can substitute any seafood you want for the surimi.  Cooked shellfish like clams, mussels, shrimp do well, as does fresh crab.  For fresh and frozen fish, you'll need to cook the fish first, around the time you prepare the vegetables.