Yes, we used basil from our garden in today’s featured recipe, but this dish is not about basil; the star is smoked salmon. If you had told me a week ago–heck, a day ago–that I would be feasting on smoked salmon, my response would have been, “Ewww.”
I am not particularly fond of fish. Tuna fish mixed with Miracle Whip and onions has been the extent of my seafood consumption for most of my life. Sometimes I can eat shrimp, but other times it grosses me out. Especially when there are feet. Or frightening long antennae that touch me from the plate (see picture of Scary Prawn). I have been trying to eat more fish, though, because I know it is healthy. In the past year I have developed a taste for the fish sliders at Seeburger’s Cheeseburgers in Mount Clemens, and I have tried various fish tacos that I truly like. I can also eat fish and chips, as long as I have unlimited tartar sauce. I know that pretty much negates the healthiness of the fish, as does the deep-frying, but I’m taking baby steps.
I was not particularly interested when Bill decided to smoke some salmon in the smoker that his parents got him for Christmas. I have tried smoked salmon in the past and do not care for it unless it is disguised with mounds of cream cheese. But, this was the debut of the smoker, and Bill was really into it, so when the fish was done I bravely tried a piece. Surprise: it was tasty and not at all fishy! We have been enjoying it on bagels and crackers with the requisite cream cheese, and the recipe that we discovered last night for dinner was too delicious not to share. The link to the recipe is below.
We have clay soil, so we have not attempted cultivating our own asparagus patch. Therefore, the main veggie in this dish was store-bought. We didn’t actually measure any of the ingredients. We just eyeballed everything according to our taste, and also added some chopped sun-dried tomatoes. The result was an incredibly light, fresh dish that we ate as a complete meal. The briny, smokey taste of the salmon is perfect with the lemon and bow-tie pasta. And when you get a chunk of pistachio or sun-dried tomato, it is a happy little surprise. We had seconds, and then thirds, raving all the while. Being that Bill is not big on asparagus, and I previously shunned salmon, this dish was a surprising hit!
FARFALLE WITH ASPARAGUS AND SMOKED SALMON: http://allrecipes.com/recipe/farfalle-with-asparagus-and-smoked-salmon/detail.aspx