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