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Creamy Smoked Salmon Pasta

For the salmon:
Start by slicking the skin of your fish with some oil, so it won't stick to the smoker rack. Know that even though this is hot smoking, you still do not want high temperatures. Start with a small fire and work your way up as you go. It is important to bring the temperature up gradually or you will get that white albumin "bleed" on the meat. Start the process between 140F and 150F for up to an hour, then finish at 175F for a final hour or two. NOTE: Smoking is preceived as an art, not always as a science. To keep temperatures mild, always put water in your drip pan to keep the temperature down. If your smoker is very hot, put ice in the tray.

For the pasta:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Melt butter in a large skillet over medium heat. Saute onion in butter until tender. Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms and cook over low heat for 4 minutes. Toss in smoked salmon and cook for 2 more minutes. Serve over pasta.

Salmon Information Link

  • 6 tablespoons butter
  • 1/2 onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 2 teaspoons garlic powder
  • 2 cups skim milk
  • 1/2 cup grated Romano cheese
  • 1 cup frozen green peas, thawed and drained
  • 1/2 cup canned mushrooms, drained
  • 10 ounces smoked salmon, chopped
  • 1 (16 ounce) package penne pasta

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