Review: Smoked Salmon Linguine

[valchemist]

I recently made the Smoked Salmon Linguine from October 1995. It was a
really tasty dish and it was very simple to make too. The sauce had fresh
tomatoes, garlic, onions, redpepper flakes, white wine, and a bit of
pesto. A few ounces of smoked salmon were added in the final minute of
cooking. It was a very flavorful sauce which coated the pasta nicely.
This recipe is wonderful. It is very easy to prepare and it makes use of simple ingredients. The spicy pesto tomato sauce coated the linguine really well and the flavors complimented the smoked salmon nicely. I will definitely make this recipe again.

[Julia1Pin]

valchemist -

Can you please post the recipe? My father just drove down for the weekend, and he brought about a pound of homemade smoked salmon (he is amazing, and so is his smoked salmon - much better than the stuff in the store).

I love lox on bagels, but we can't eat that much of it plain.

[This message has been edited by Julia1Pin (edited 06-13-2001).]

[Jen]

Would you mind posting the recipe and nutritional info? That sounds delicious and perfect for summer!

Thanks,
Jen

[valchemist]

Here it is. I made more than just 2 servings, but I didn't scale it up exactly. I kind of fiddled with it a bit. And I used fresh pesto that I made over the weekend instead of bottled pesto. Well, I might as well just post the notes I made to myself in my MasterCook (you will see those at the bottom of the recipe).


* Exported from MasterCook *

Smoked Salmon Linguine

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cooking Light 1995 Fish And Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1/2 cup finely chopped onion
1/8 teaspoon crushed red pepper
2 cloves garlic -- minced
3/4 cup tomato -- peeled, seeded, and chopped
1/2 cup dry white wine
1 tablespoon bottled basil pesto sauce
1 tablespoon minced fresh parsley
3 ounces smoked salmon -- cut into 1/2" pieces
2 cups hot cooked linguine, or 4 ounces uncooked
Basil or parsley sprigs (optional)

Heat oil in a large nonstick skillet over medium-high heat. Add the onion, pepper, and garlic; sauté 5 minutes. Stir in tomato, wine, and pesto sauce; cook 10 minutes or until slightly reduced. Add minced parsley and salmon; cook 1 minute or until thoroughly heated. Remove from heat; add linguine, and toss well.

(serving size: 1-1/4 cups)

Source:
"Cooking Light, October 1995, page 135"
Copyright:
"© Cooking Light"
Ratings : Difficulty 2 Taste 9

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 400 Calories; 11g Fat (27.7% calories from fat); 17g Protein; 48g Carbohydrate; 4g Dietary Fiber; 12mg Cholesterol; 398mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Garnish with herb sprigs, if desired.

NOTES :
I basically doubled this recipe, but I used 4 oz of smoked salmon instead of 6oz. And I also used well over 8 oz of pasta - more like 12 oz. I could have used a whole pound, because Don usually likes less sauce and I don't like too much salmon in the dish anyway. I used one small onion (a bit too much), one very large tomato, 2 tbsp fresh (not bottled) pesto, a little less than 1 cup of wine, 4 cloves garlic, and more than 1/4 tsp of red pepper flakes (that made the dish quite spicy). This recipe is wonderful. It is very easy to prepare and it makes use of simple ingredients. The spicy pesto tomato sauce coated the linguine really well and the flavors complimented the smoked salmon nicely. I will definitely make this recipe again.

[Jen]

Thanks valchemist!!

[Marsha]

This sounds great - did you use cold-smoked salmon or hot-smoked salmon? Thanks!

[valchemist]

you're welcome. http://www.cookinglight.com/bbs/smile.gif

This is the first time I have ever tried smoked salmon, so I didn't know what I was doing. I went over to the seafood department and saw a vacuum packed 4 oz package of "pastrami style" smoked salmon. I don't know if it was cold smoked or hot smoked...I don't know what that means!

Any smoked salmon experts want to chime in here? I am planning to make the smoked salmon and mascarpone pizzas one of these days and I wonder if there is another kind of salmon I should be using.

The pastrami style seemed fine to me...but again, it was my first experience with smoked salmon, so I don't know what it should be like.

[This message has been edited by valchemist (edited 06-14-2001).]

[emilycat]

Valerie,

That's definitely the kind you want for the pizza; it's otherwise known as lox, and it is, in fact, cold-smoked. Hot-smoked salmon flakes, and is generally found in a fillet form. It sounds as if you bought the right kind for your recipe, too; you can't really "cut" hot-smoked salmon.
BTW, thanks for the recipe; it looks wonderful! http://www.cookinglight.com/bbs/smile.gif

[valchemist]

Thanks, emily. I bought the smoked salmon to use for the pizzas but then I found this recipe and I decided to make it instead.

Now that I know I like smoked salmon (I already knew DH likes it), I will definitely be making those pizzas soon!

[Julia1Pin]

Thanks Valchemist!

My father came down for a visit yesterday and brought cold smoked salmon that he had cured himself.

Then he took half of it, and put it on our grill, on indirect heat for almost 2 hours, making it hot smoked. It was a little too salty for me, but my DH ate almost the whole half salmon.

I do think that hot smoked salmon would work for this recipe as well (but not for pizza). In fact, the extra saltiness of the salmon we have might do really well in this recipe (the heat of the linguine, and the other ingrediants will mellow it out).

Maybe I'll try it tonight, if I'm not thoroughly exhausted by taking my niece and nephew to Disney's California Adventure!! (I get to take a half day off work for this, as I am the only one in the family that can get them in for free (I work for Disney)).

[Wendy w]

Thanks Valchemist! It looks great, BF will thank you as he loves smoked salmon! Be sure to try the pizza soon, it is wonderful!

[BethH]

Just so you guys know, I used hot smoked flaky salmon on the pizza and it was awesome! Now I can't wait to try it with the intended cold smoked-mmmm. I had no idea I had bought the wrong stuff.

Anyway, I think the pizza will work with either! http://www.cookinglight.com/bbs/smile.gif

[aggie94]

I love this board! You learn something new everyday. Lox = cold-smoked salmon? Who knew?! (Ok, so call me a food moron!) I had no idea! Nor did I know that there were two kinds of smoked salmon. I've only ever had the flaky, hot-smoked kind, which I think would be great in this linguine. Now I can't wait to try both these smoked salmon recipes, but I'm starting to feel some of Julie's recipe overload! (this will be the first month that I am NOT eagerly awaiting the new CL, because I still have tons of recipes to make from June!)

[donleyk]

I have to agree. I am always amazed at what I have learned here.

I have wanted to try smoked salmon but have been afraid to. Now am I just gonna DO IT!

Thanks everyone for your comments!

[valchemist]

okay, I am glad I am not the only one who just learned a lot about smoked salmon.

I will try the pizza the "correct" way first (with lox http://www.cookinglight.com/bbs/smile.gif ) and then maybe I will try it the other way.

you're welcome (to those who thanked me) and thank you (to those who supplied useful info)!

[Julia1Pin]

Made this recipe on Saturday, and it was a great! way to get rid of the leftover Salmon.

Substitutions:
Used the whole bag of pasta
Basil instead of parsley
2 tbl. pesto
Probably more like 5 oz. of "hot" smoked salmon
4 cloves of garlic.

My dad and DH both really enjoyed the meal. Very "Italian".