A Little Zing: Creamy Lemon Spaghetti with Salmon

This dish is a little bit comfort food and a little bit for-adults-only. It’s creamy and rich but also unmistakably bright and fresh. It’s a good one to have in your back pocket for a quick weeknight dinner, especially come winter when we aren’t drowning in gorgeous produce.

I know, we’re supposed to be eating raw tomatoes out of hand, ’tis the season to be all-zucchini-all-the-time, (if you’re drowning in zukes, try this or this.) But sometimes you can’t argue with a craving.

This pasta is a spin on spaghetti al limone, zippy with lemon juice and zest, calmed with a scoop of creme fraiche (I love the Ronnybrook stuff), and elevated a bit with a few ribbons of moist, thinly-sliced smoked salmon. The salmon shouldn’t cook; just toss it in with the hot pasta to warm through. You could add some capers for a true near-bagel experience.

Creamy Lemon Spaghetti with Salmon
serves 2

About 1/2 lb dried spaghetti
2 shallots
2 tablespoons olive oil
Zest and juice from one and a half lemons
4 ounces sliced smoked salmon / lox
4 to 5 tablespoons creme fraiche

chives to garnish

Bring water for the pasta to a boil, and salt well. Slice the shallots into rings. Prepare the lemon zest and juice and set aside. Slice salmon into inch-size pieces. Cook the pasta to al dente according to package directions. While the pasta cooks, saute the shallots in a large dutch oven over low heat until translucent. Add lemon juice and zest, then turn the heat off. When pasta is ready, drain and add to shallot mixture. Add salmon pieces and creme fraiche, toss to coat evenly. Add a generous amount of pepper and salt to taste, garnish with snipped chives. Serve immediately.

In pasta, salmon

Email This Post Email This Post | Bookmark or Share | | Print This Post Print This Post