Pasta with Smoked Salmon in a Creamy Curry Sauce

A few days ago, my parents showed up at my door with a package of smoked salmon. A friend visiting from British Columbia had brought them 20 lbs of smoked salmon, so they wanted to share. And me…well I’m always willing to accept any type of food gifts, especially smoked fish!

There’s a local restaurant in town that does a fettuccine dish with smoked salmon in a curry sauce. I wanted to replicate the dish, but also use up some veggies I had on hand. So, voila!

Just like I did with the last linguine dish I made, I used milk and flour to make a creamy sauce. I usually do this for 1) the calories and 2) I never have cream on hand. That being said, the milk/flour combo tends to make it a little less saucy. So if you prefer, you can sub them out with cream, and I will blissfully enjoy the decadence with you in spirit.

I used a sweet onion because it’s what I had on hand, and I was already planning on adding green onions, so I didn’t want to overwhelm the dish. However, if you love onions, a regular yellow or white onion would be just as delicious. Just don’t breathe on me after, mmmkay?

I used spaghettini in my dish, but again…pasta is versatile. Most pasta dishes can be substituted with pretty much whatever type of pasta you have on hand. So have fun and switch it up with whatever you want.

Print Recipe

Pasta with Smoked Salmon in a Creamy Curry Sauce

Course: Main Dish

Servings: 4 servings

Author: The Gourmet Housewife

Ingredients

• 375 g pasta spaghettini, fettucine or linguine
• 1 tbsp butter
• 2 cloves garlic minced
• 2 cups chicken broth
• 1 1/2 cups milk
• 1/4 cup flour
• 2 tsp curry powder
• 1 tbsp olive oil
• 1/2 small sweet onion such as Vidalia or Spanish, sliced
• 4 cups packed spinach coarsely chopped
• 1 cup cherry tomatoes quartered
• 1/4 cup sliced green onions approximately 2
• 8 oz smoked salmon chopped
• freshly ground salt and pepper to taste

Instructions

• Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain.
• In a small saucepan, melt butter over medium heat. Add garlic and sauté until fragrant and soft. Add flour and curry powder and cook for one minute.
• Gradually whisk in milk to ensure no lumps. Add broth and bring to a boil. Reduce heat to a simmer and cook until thickened. Keep warm.
• Meanwhile, in a large skillet, heat olive oil over medium high heat. Add onion and cook until translucent and soft, about 5 minutes. Add spinach, tomatoes and green onions and cook until spinach is just wilted, 2-3 minutes. Add salmon and stir until heated through. Season to taste with salt and pepper.
• To serve: Combine pasta with cooked vegetables. Pour sauce over and toss.