Wild BC Salmon Pasta Alfredo
With these cold fall evenings, a warm bowl of pasta is the perfect weeknight comfort food. This recipe is a celebration of a few things that shouldn’t be together, but sinfully are - cheese and Wild BC Salmon! Doesn’t happen all that often, but man alive, this is money! Go big or go small with the Smoked Local BC Salmon. Just don’t say you wont want seconds…
½ cup Unsalted Butter
6-8 cloves of Garlic – Rough Chop
¼ cup Flour
1 cup Whipping Cream
½ cup Grated Parmigiano ( or Parmesan )
1 cup Wild BC Smoked Salmon
1-2 tsp Parsley
1 cup Dry Pasta ( like a Trofie or Penne )
Put on a pot of water for your pasta and salt it. Using a deep pan, or sauce pot on low to medium heat, melt your butter. Once butter is melted, add the garlic and saute for couple minutes till fragrant.
Slowly add flour to your butter to create a garlic roux, mixing with a whisk. Let it come together and make sure all the flour is mixed in well.
Add half your cream and stir till incorporated. Drop your pasta into the water and cook for the appropriate time. Add second half of the cream and stir in well.
Add your grated cheese and half to ¾ of the Smoked BC Salmon into the sauce. Mix in well. Drain your pasta and reserve about 1 cup of pasta water. You can use the water to help thin out the sauce for the consistency you like!
Add sauce to your cooked pasta and dish up, plating with a few more pieces of the Smoked BC Salmon and Parsley. Pour a glass of white wine and ENJOY!
Recipe and photo by Cory Walby, www.saturdaynighttestkitchen.com