Salmon Pasta with Cathy Pegau

If today's post doesn't put you in the Christmas spirit, I don't know what will. We are headed for ALASKA!

Please welcome Cathy Pegau from the great snowy lands of the north. She is featuring a very Alaskan food that all of us should have in our pantry.

When Maria asked for an Alaskan recipe, my first offer of moose roast or stuffed moose heart was met with a bit of hesitation (not easy in an email, but Maria is an amazing writer of these as well). Not everyone, she reminded me, had moose on hand. Fair enough. So what recipe would have easily found ingredients yet an Alaskan flair?

Smoked salmon!

Living where we do, we eat a lot of salmon. A lot. It’s our main protein source, which is great for our Omega-3 fatty acid levels, but requires some imagination when it comes to varying recipes.

Salmon pasta is one of our favorites. It is, perhaps, the easiest and fastest homemade pasta dish this side of opening a jar of marinara sauce. And it definitely tastes better. We make it when we’ve forgotten to take something out of the freezer, or when DH calls on hot dog and baked beans night to tell me he’s bringing a few folks home for dinner. It’s great for those busy holiday nights when you’ve been out shopping, or if you’re looking for a dish to bring to a party.

While I realize not everyone has a couple of shelves of jarred smoked salmon in their pantry as well as pounds of it in the freezer, I’m sure it’s an ingredient most everyone can find in their nearest grocery store. Granted, I’m partial to our home smoked variety, but commercial works quite well.

Smoked Salmon Pasta

8 ounces smoked salmon

2 cloves garlic, minced

Enough extra virgin olive oil to cover salmon, approx. ½ to 1 cup

1-2 tsp. dried basil

1-2 tsp. dried oregano

1-2 tsp. dried parsley

A couple dashes of hot sauce, if desired

Salt and pepper to taste

1/3 cup Parmesan or Parm/Romano grated cheese PLUS some for sprinkling on top

¼ cup Italian style bread crumbs

Box of pasta of your choice (enough to serve 4)

While water is heating for pasta, put salmon, garlic, olive oil, herbs, hot sauce, salt and pepper in a small saucepan. Break up large chunks of salmon. Heat on medium to medium-low, stirring occasionally. Taste, adjust seasoning. You can add a bit more oil if you prefer a looser consistency, or some white wine. Once it starts to bubble, lower the heat or turn it off altogether. Cook pasta as directed. Drain. Toss pasta with Parmesan and bread crumbs. Toss again with salmon mixture. Sprinkle on more cheese. Serve with crusty bread and green salad.

The salmon mix is also great on crackers.

Let me know if you give this a try. And be sure to tell your dinner companions you got the recipe from a real Alaskan. Only you and I need to know I’m an Alaskan by way of New York ; ) 

What’s your favorite fast, easy and delish dish?

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Cathy Pegau is the author of Rulebreaker, a science fiction romance out from Carina Press. Buy it here: Carina  Amazon  B&N 

Cathy is also giving away Rulebreaker and a can of Alaskan salmon (if postal regulations allow) to one commenter. So comment away, then pop over to her blog and follow her there.

NOTE: For other DIY Christmas posts, go here. All contests for the DIY posts end 12-22-11, so you can comment on any previous post.