The other thing that hunting means is holding down the fort, which is especially insane this time of year with my work at its height of craziness. That’s why this recipe was perfect for one of my “hunter’s widow nights”. I came up with Farfalle with Smoked Salmon Lemon Cream Sauce a few years ago and have made it several times since, because it is healthy, fresh, and super easy. Suprisingly? The boys loved it!
1/4-1/2lb smoked salmon*, chopped
Zest of 1 lemon (plus juice of 1/2)
1 cup ff half and half
3-4 cups baby spinach (plus extra)
1/4 cup Parmesan
Seasoning (I used 1/4 tsp Country French Vinagarette by Penzey’s)
Salt and pepper
Here’s What You Do:
Make pasta according to box instructions al dente and set aside. Warm the salmon over medium along with the lemon zest, and seasoning. Add the cream and warm through (about 5 minutes, being careful that it doesn’t boil). Stir in the spinach, and the parmesan and heat until the sauce is reduced a bit. Add in the lemon juice and the pasta and toss together. Add salt and pepper to taste.Be sure to add enough salt since you didn’t it during cooking and it will really bring out the flavors. I added extra spinach and a squeeze of lemon to the top of mine as well.
* The smoked salmon is typically refrigerated next to the fresh seafood. I used cracked pepper, but cajun or any other flavors would work too.
Because the salmon was a bit spicy, I picked out most of it for the portions I made for my kids. I also cut their spinach into little pieces and tossed theirs with an extra “shot” of parmesan. My three year old said, “Thanks mom, this is really good!” Music to my ears….