Braden Family Cookbook

Chuck Braden

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PASTA BOWS WITH SMOKED SALMON & DILL C. B. stolen & revised from

Best-Ever Pasta

Serves 2 

½ cup sliced scallions
2 TBSP. Butter
3 TBSP. dry white wine or vermouth
1 cup heavy cream (whipping is O.K.)
Fresh grated nutmeg
4 oz smoked salmon (Broken into shreds about 1/4" by 1")
1 TBSP. chopped fresh dill (1/ TBSP. Dried)
juice of about 1/4 lemon
½ # farfalle (bow ties)
salt & fresh ground pepper
Flat leaf parsley (chopped), or green onion slices or something green to garnish . . .  you pick it!

Cook the pasta until just al dente following the instructions on the package.  Use good pasta - life is short!  Drain well and set aside.

Saute the scallions in the butter in a medium pan over medium heat in a medium kitchen on a medium day for about a minute.  Add wine or vermouth and reduce down to about 1 TBSP. Add cream, nutmeg to taste and enough salt and pepper so that it tastes O.K. Boil for about 2 -3 minutes so that it is slightly thickened.  Add the salmon and just enough lemon juice so that it tastes “bright.”

Add pasta and toss with the sauce.  Serve in bowls or large plates.  If you pre warm the bowl or plates, it adds a little nice “extra.”

Recommendations: Smoke your own salmon filets and use for this recipe.  Serve with a Pinot Gris or Chardonnay.  A crisp Pinot noir (preferably from Oregon) is also good matched with the salmon.  This is rich, don’t bother with bread, maybe a light tossed salad with minimal vinegar in the vinaigrette - use rice wine vinegar. 

A semi heavy fat gram recipe, but this should be your only fat or meats for the day - editorial - you can eat well, but need to do so in moderation.