Healthy Take: Smoked Salmon Pasta

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I am fortunate to have a family who can give me wonderful nibbles to take home at dinners from time to time. That’s what my dad did on Tuesday night with a hunk of delicious smoked salmon after I played trains with my little brothers for hours. But after a couple days of bagels and lox, I needed to diverge and do something else with my fish. That’s when this came to mind.

Smoked salmon can go in place of other smokey meats very well; bacon, smoked ham, etc. It holds up fabulously in dishes that you wouldn’t particularly think to try out. My dad has a great creamy smoked salmon pasta at his cafe (Smoked Salmon Fettuccine with Asparagus & Tomato in a Garlic Cream Sauce) that is out of this world. Just look at the picture below:

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And while I like to believe my butt can handle that much cream on a daily basis, it can’t. But if you play around with the right things, and use good ingredients, you can create something just as tasty with less guilt. Let’s get to it.

1 lb smoked salmon
1/4 white onion, petite diced
2 green onions, chopped
4 cloves garlic, minced
8 oz of quinoa pasta*
1 cup fat free half and half
1 cup Parmesan cheese
salt and pepper
olive oil
a few sprigs of basil, ripped (optional)

*Note: Ancient Harvest brand is my absolute favorite. You can use other pasta substitute, like brown rice, but quinoa holds up the best.

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To begin, dice up your onion, green onion, and garlic.

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Add around 2tbs of olive oil to a sauce pan on medium heat. Once hot, toss in your vegetables.

*I forgot to turn on my stove light for the first set of photos…. silly me. Pardon the darkness!*

Turn a pot of water on and cook your pasta al dente per the directions on the package. It should take about 6 minutes.

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Rough chop your smoked salmon. Add to the vegetables.

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Cook only for a few minutes, to get everything working together, but not browned. Once together, add the half and half. Keep on medium heat and reduce the sauce.

Sprinkle with salt and pepper. Go lightly on the salt, as you are adding cheese near the end. This dish can take the pepper, so crank it out!

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Once the pasta is finished, drain it. If the sauce has thickened, add the pasta to the salmon and vegetable sauce.

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Stir all together and turn off the heat. Add the Parmesan cheese and fold everything together.

Will the pasta be creamy? Yes. Will the pasta be rich? Yes. Will you feel as guilty? No. Don’t get me wrong; eat everything you want just do it in moderation. Simple substitutions like this can give you a dish just as tasty but not as bad for you.

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If you have basil, rip a few leaves apart and sprinkle on top of your pasta. Voila!

Want to pin it? Use the step by step image below!

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