Alaskan Salmon ·
Alaskan Seafood ·
Gourmet Food ·
Salmon Pasta ·
Smoked Salmon ·
Smoked Salmon Pasta ·
Wild Caught Salmon ·
Wild Caught Seafood ·
Smoked Salmon Pasta
Ingredients:
- 16 ounces pasta
- 2 cloves garlic, minced
- 1 teaspoon tarragon, crushed
- 4 teaspoons butter
- 2 Tablespoons Dijon mustard
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Chopped parsley, for garnish
- 8 oz. Alaska Smokehouse Smoked Salmon
Procedure:
- Open smoked salmon pouch and flake and set aside.
- Cook pasta according to package instructions; reserve 1 cup pasta water, and drain.
- In a 4-quart saucepan, cook garlic and tarragon in butter over medium-low heat for about 1 minute.
- Stir in mustard; add heavy cream.
- Cook over medium heat, stirring constantly, until heated through.
- If sauce is too thick, add pasta water a little bit at a time to thin it out to desired consistency.
- Add Alaska smoked salmon, pasta and cheese; toss to coat pasta.
- Garnish with parsley.