Smoked salmon pasta
Silky ribbons of smoked salmon in a lemony cream cheese sauce with peas and dill, ready in the time it takes to boil the pasta.
- 20 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $3.97 a serving
- 610 calories
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 2 servings.
- 6 oz linguine
- ½ cup frozen peas
- 1 tbsp butter
- 1 clove garlic, minced
- 3 oz cream cheese, cubed
- ½ lemon, zested and juiced
- 4 oz smoked salmon, torn into strips
- 1 tbsp fresh dill, chopped
From your pantry
- 2 tsp salt
- ¼ tsp black pepper
Each serving has about 610 calories, 26 g protein, 72 g carbs and 24 g fat, and costs about $3.97 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No frozen peas? Frozen mixed vegetables work.
- No butter? Ghee works.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
Bring a large pot of water with the salt.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cook the linguine until , adding the peas for the last minute. Scoop out 1 cup of the , then .
Al dente. Al dente is Italian for “to the tooth”: pasta cooked until tender but with a slight firm bite in the center. It holds up in sauce and keeps softening a little after you drain it.
How you’ll know: Bite a piece a minute before the package time: tender, with a slight firm bite in the middle and no crunch.
Reserve pasta water. It means scooping out a cup of the starchy cooking water before you drain the pasta. A splash helps the sauce cling and turn silky, and it’s the step everyone forgets.
How you’ll know: A mug of cloudy water is sitting by the stove before the pasta goes into the colander.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
High heatTimer: 10 min
In the same pot, the butter over low heat and in the garlic for 30 seconds, .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Low heatTimer: 30 sec
Add the cream cheese and ½ cup of the and until smooth and creamy.
Reserve pasta water. It means scooping out a cup of the starchy cooking water before you drain the pasta. A splash helps the sauce cling and turn silky, and it’s the step everyone forgets.
How you’ll know: A mug of cloudy water is sitting by the stove before the pasta goes into the colander.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Low heat
Add the pasta, peas, lemon and juice and until the sauce coats every strand, adding more if it’s thick.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Reserve pasta water. It means scooping out a cup of the starchy cooking water before you drain the pasta. A splash helps the sauce cling and turn silky, and it’s the step everyone forgets.
How you’ll know: A mug of cloudy water is sitting by the stove before the pasta goes into the colander.
Low heat
Take the pot off the heat, gently the smoked salmon, dill and pepper, and serve right away.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Dolly’s tip: Add the salmon off the heat. The warm pasta softens it without cooking it into dry flakes.Food safety: If you’re pregnant, heat deli meat, hot dogs, salami, pepperoni and smoked salmon until steaming hot, 165°F, just before eating, or leave them out. Eaten cold, they carry a small risk of listeria.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
