Need some great ways to use fresh dill?
This Dillicious Smoked Salmon Pasta Sauce uses just six ingredients and 30 minutes to create this creamy comfort food. Smoked salmon, fresh dill and cream make a light sauce that welcomes all the lightness of spring into a pasta dish!
During his college days, my husband used to work in the kitchen at The Speckled Trout Cafe in Blowing Rock, NC. Maybe it was his southern charm that won me over, maybe it was his fine recreation of this dish – thirteen years later both the dish and our marriage are going strong!
Fresh dill is sprouting all over my garden – some of it will be utilized for dishes like this, some will be left to flower to attract beneficial insects and to save seeds. The flowers are so pretty. I’ll be sure to post some photos to my instagram feed when it blooms.
As a dill fan, a sprig can go into any meal at any time of the day – toss a bit into scrambled eggs, create a lemon-dill chicken salad sandwich or add it to a veggie and rice bowl like this one. Dill goes anywhere…I’ve seen it in popsicles! (here)
This recipe is quick comfort food with the goodness of fresh herbs. I’m consistently armed and ready with a package of smoked salmon in the fridge specifically for this recipe alone. When I’ve got an extra hour or so, I make my own pasta – it’s so much lighter and softer, it puts store-bought pasta to shame, but there’s not always time for that sort of commitment. Either way, you’ll enjoy this dish.
I have made it with dried drill in a pinch. It’s still yummy, but it loses some of that soft, light flavor that fresh herbs bring to a dish.
- 1 whole shallot, finely diced
- 3 large cloves garlic, minced
- 2 Tbs. olive oil
- 1.5 -2 cups heavy cream
- ¼ cup fresh dill, chopped, more to taste (dried dill can be substituted - adjust amount to about 1 Tbs dried)
- 1 to 1.5 cups grated parmesan
- 1 - 4oz package smoked wild sockeye salmon, cut into bite sized pieces
- salt and pepper to taste
- 1 lb pasta, fresh or dry
- Heat a pan over medium-high heat.
- Add olive oil. When the oil warms, add shallot and garlic and saute for 2-3 minutes until fragrant.
- Add cream. Bring to a low boil stirring occasionally.
- Sprinkle in parmesan, smoked salmon and season with salt and pepper. Lower the heat a bit and stir continuously until sauce begins to thicken, about 5-7 minutes.
- Stir in dill and adjust salt and pepper to taste.
- Cook pasta according to package directions.
- Combine with sauce and sprinkle the top of each dish with additional dill and parmesan, if desired.