Recipe: hot smoked salmon and asparagus pasta
Jeremy and I want to thank you all for the touching comments, emails, messages, and other notes on Kaweah’s passing. We are in awe of your love for our dear pup and grateful for your kindness and well wishes. Thank you so very much. xo
The past week has been a bit of a blur as we try to resume life without Kaweah. Everywhere we turned we expected to see that cute little face staring back at us (presumably wondering if we had beef or cheese or apples to offer). And when I didn’t find Kaweah, I just sat down and sobbed. Or I stood and sobbed. I sobbed as I folded her freshly laundered towels and beddings. I sobbed as I put away her dog bowls. I did a lot of sobbing. It was hard being in the house without her – so we packed up and headed southwest. Kaweah’s absence is still felt, but it’s slightly less pronounced here in Crested Butte. Just slightly.
kaweah’s last sunset
my last photo of kaweah on the way to the vet
tags, leashes, and collars by the front door
I still miss hearing her soft snoring in the middle of the night, or watching her little legs chase bunnies in her dreams, or the funny way she would sniff sniff sniff EVERYTHING in the yard until it culminated in a giant sneeze. Getting outside has helped tremendously. Most of you know that the mountains are my therapy sessions. It’s incredibly beautiful right now too.
i spotted a gorgeous bull moose on my trail run last week
brilliant stormy sunset over paradise divide
wildflowers dot the hillslopes of the crested butte high country
While trail running alone, I can lose myself in thought for hours and think about Kaweah without crying. Occasionally, one of her nicknames will push from my lungs into the mountain air and I’ll smile at the memory of her goofy shenanigans. Cooking helps too. I went through one day of depression eating before I bounced back to a normal meal pattern. Prepping vegetables has been especially meditative. My mom told me keeping busy will help, and she’s right. I shot this pasta recipe a few weeks ago, with Kaweah at my side to catch any stray pieces of salmon. Blogging will help me find my way back to normal.
hot smoked salmon, salt, pepper, garlic, olive oil, white wine, fettuccine, cream, parmesan, butter, asparagus
drizzle olive oil over the asparagus
season with salt and pepper and grill (or roast)
slice asparagus into bite-size pieces
This dish was cobbled together this past spring to use up leftover hot smoked salmon and grilled asparagus. I know, who has leftover hot smoked salmon? It was so easy to make and Jeremy loved it so much, it just made sense to share it here. And of course, you can tweak the amounts or replace ingredients to your liking.
prepped and ready to cook
pasta cooked al dente
sauté garlic in melted butter
add white wine and reduce by a third
The cream in the sauce lends that extra bit of decadence. When I make this pasta for the two of us, I will make half of the sauce without cream (for me, because dairy messes with my tummy) and the other half with cream (for Jeremy). Do whatever suits your fancy, it’s fantastic either way.
add cream to the reduced wine
toss the pasta with the sauce
add the salmon and asparagus
toss with half of the parmesan
Sprinkle a little Parmesan and freshly ground black pepper and serve the pasta right away for the best flavor and textures. If you plan to reheat the pasta, it helps to heat it over low heat in a saucepan with a little added cream or butter. It’s pretty easy to prepare most of the ingredients ahead of time for quick assembly, and the dish itself will certainly garner a few oohs and ahhs.
accompanied with a nice chardonnay
a nice balance of flavors
dinner is served
Hot Smoked Salmon and Asparagus Pasta
1 lb. uncooked fettuccine or other pasta
2 lbs. asparagus, woody ends broken off
2 tbsps olive oil
1/2 tsp salt
1/2 tsp black pepper, freshly ground
4 tbsps unsalted butter
6 cloves garlic, minced
1 cup dry white wine (I used La Crema Sonoma Coast Chardonnay)
1 cup heavy cream
salt and pepper to taste
8-12 oz. hot smoked salmon, skinned and broken into bite-size pieces
1 cup Parmesan cheese, grated
Cook the pasta al dente. While the pasta boils, toss the asparagus spears with olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Grill the asparagus spears, flipping once, about 3-4 minutes a side (depending on thickness of asparagus). Or, if you don’t have a grill, roast the asparagus in a baking dish in the oven at 425°F for 15-20 minutes (depending on thickness of asparagus). When the asparagus is done, remove from heat and cut spears into 2-inch pieces. Set aside.
In a large sauté pan or stock pot, melt the butter over high heat. Add the garlic and sauté until fragrant. Pour in the white wine and let simmer until the volume reduces by 1/3 of the volume (more or less). This takes about 5 minutes. Stir the cream into the reduced wine sauce and season with salt and pepper. Add the pasta and coat with the sauce. Turn off the heat. Gently mix in the asparagus and salmon. Toss the pasta with half of the Parmesan cheese. Serve the remaining Parmesan on the side. Serves 4-6.
more goodness from the use real butter archives
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