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Entrée – Seafood
Smoked Salmon Radiatore

Smoked Salmon Radiatore This recipe was inspired by
Pat Edmonds of Alberta, Canada and
was featured on "You're the Chef" episode #405.
Buy this episode from WVIA.
Yield: four portions


1/2 lb. radiatore pasta (or your favorite fan-shaped fresh or dried pasta)

Sauce - Step 1
1 Tbsp. butter
1 Tbsp. extra virgin olive oil
1 each small Spanish onion, chopped
1 Tbsp. all-purpose flour
1 1/4 c. heavy cream or milk

Sauce - Step 2
1 lb. smoked or barbecued salmon
1/2 tsp. lemon pepper
1 Tbsp. fresh chives, chopped
1 Tbsp. fresh dill, chopped
to taste salt and ground pepper

to taste Parmesan cheese, grated
as needed fresh parsley, chopped

Pasta procedure:
Cook pasta as directed on the package. Immediately chill with cold water and reserve until you are ready to make the final dish.

Sauce - Step 1 procedure:
In a large sauté or saucepan, melt the olive oil and butter over medium high heat. Add the onion and sauté until it is tender. Reduce the heat to low and add the flour, stirring until the fat in the pan absorbs the flour. Slowly whisk in the cream until the mixture thickens and is smooth.

Sauce - Step 2 procedure:
Add the salmon. Cook until it is hot, stirring less frequently so that the salmon does not fall apart. Stir in the lemon pepper, chives, and dill. Add salt to taste.

Toppings procedure:
Gently fold in the pasta and serve immediately with Parmesan cheese and a sprinkle of parsley on top.