Pasta with Smoked Salmon and Creamy Spinach Sauce

Ingredients:

2 4oz Alaska Smokehouse Smoked Salmon Fillets, drained

8oz of Pasta, linguine or fettucine preferred

For the Spinach Sauce:

1 onion, chopped

1 cup cream

3/4 cup milk

2 teaspoons cornstarch

1-1/2 teaspoons vegetable broth

3oz baby spinach, washed

2 teaspoons parmesan cheese

Olive oil for frying

Salt and Pepper to taste

Procedure:

Cook the pasta according to package instructions, then reserve a cup of pasta water and drain and set aside.

While the pasta is cooking, prepare the sauce by adding olive oil to a large saucepan and heating over medium heat.

Once hot, add the onion and sauté until translucent, then add any spices you may want to the onion (can add fresh or dried herbs like thyme or sage, spices like paprika or dried mustard, etc.), then deglaze the pan with vegetable stock and simmer for 1-2 minutes.

Mix the cornstarch with cold milk, then add the slurry to the sauce and simmer for another 2-3 minutes. 

Add in the baby spinach, then simmer on medium heat with the lid on for another 3-5 minutes, or until the spinach wilts.

While the sauce is simmering, preheat an oven to broil, then on a small, greased sheet pan, place the smoked salmon fillets.

Brush each fillet with a little olive oil, then broil for 1-2 minutes, or until warmed through.

Remove from oven and set aside.

Turn off the heat to the pan, then add in the cooked pasta and parmesan cheese and toss to combine, then heat through for 1-2 minutes.

Add in pasta water a tablespoon at a time if the sauce becomes too thick.

Divide pasta on two plates, then top each portion with a fillet of smoked salmon.

Serve immediately.