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Home / Food and Wine Pairings / Smoked salmon pasta

Smoked salmon pasta

Judith Papesh, Contributor
Wine Pairings:  

While white wine is often paired with seafood pasta, and though an ingredient in this dish, we showcase the rich flavors of smoked salmon by choosing to pair it with Pinot Noir, salmon’s legendary food friend. Typically high in acid, Pinot Noir will cut through the creamy sauce and rich fat of the salmon. The wine’s earthy characters will balance the smoky elements of the salmon for a dynamic pairing.

The goal of Project M is to create elegant and beautiful wines, and those characters are prominent in the Filament Vineyard Pinot Noir. Boldly aromatic, this is a rich, savory wine that will complement but not obscure the flavors of the pasta.

Ingredients

  • 1 1/4 pounds pasta, preferably bow tie or bucatini
  • 1 medium red onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1 ½ tablespoons fresh lemon juice
  • 3/4 pound hot smoked salmon, flaked
  • 1/3 cup capers, drained
  • 2 tablespoons freshly chopped parsley, for garnish

Steps

1.

Cook the pasta according to the package directions until al dente. Drain, reserving 3/4 cup of pasta water.  Return the pasta to the pot.

2.

Heat the olive oil in a large skillet over medium heat. Add the onion and cook about 5 minutes until soft.  Add the garlic to the pan and cook another minute till fragrant.

3.

Add the white wine to the onions and garlic and cook reduced, about 5 minutes. Add the heavy cream and lemon juice and cook until thickened.

4.

Add the flaked salmon and capers to the sauce and cook about 2 minutes until salmon is warmed through, then toss the sauce and pasta together in the skillet, adding 1/3 to 1/2 cup of pasta water if sauce is too thick. Garnish with parsley to serve.

Chef Image

About Judith Papesh, Contributor

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