Creamy Salmon Pasta

One of my favorite places to have brunch in Oklahoma City is Packard’s in Midtown. Everything on the menu (from the Bloody Mary to the Crunch-Berry French Toast) is amazing.

Normally I don’t have an appetizer at brunch, but at Packard’s I always start with the Chilled Smoked Salmon. It comes with the most smoky chilled salmon, the creamiest dill cream cheese, red onions, cornichons, capers, toast…hence the ingredients of this Creamy Salmon Pasta.

I wanted to make something similar to the Chilled Smoked Salmon, but for dinner and pasta sounded great. After doing a little research, I put the following ingredients together and came up with this creation. Enjoy!

Instructions:

Bring a large pot of water to boil; cook pasta according to directions until al dente.  Drain, reserving ½ cup of pasta water.  Return pasta to pot.

In a separate large skillet, at medium heat, add oil and onion.  Cook onion until soft.

Add garlic and cook until fragrant. 

Add wine and cook until completely reduced.

Add heavy cream and lemon juice and cook until thickened.

Season with salt and pepper (to taste).

Add salmon, caper and dill.  Stir until salmon is warmed through.

Toss sauce and pasta together.  Add ¼ cup of pasta water if sauce is too thick.

Garnish with more dill.

Serve.

Ingredients:

• 1/2 pound spaghetti

• 2 tablespoons olive oil

• 1/2 red onion, chopped

• 2 cloves garlic, minced

• 1/4 cup white wine

• 3/4 cup heavy cream

• Juice of 1/2 lemon

• Salt

• Pepper

• 1/2 pound cooked salmon, cut into bite sized pieces

• 1/4 cup capers, drained

• 2 tablespoons fresh chopped dill

---