Savory hot smoked sockeye flakes add a layer of umami glory to an otherwise simple cream preparation. Usually, we see peas as a compliment to salmon in pasta recipes, but we had zucchinis in the fridge — and we loved them in this method! — so that's how this flavor profile came to be.
Pasta with Creamy Zucchini Hot Smoked Sockeye Sauce
August 12th, 2021A Decadent Method with an Easy Approach
Print Recipe
Pasta with Creamy Zucchini Hot Smoked Sockeye Sauce
By Wild Alaskan Company
Prep time
20 minutes
Cook Time
20 minutes
Total time
40 minutes
Yield
4
Ingredients
- Approximately half a package (or more!) hot smoked sockeye salmon, flaked
- 4 oz. hot smoked sockeye salmon, flaked
- 1 shallot, diced
- 1 large clove garlic, chopped
- 3-4 zucchinis cut into small cubes
- 1 small carton heavy whipping cream
- 3 hearty dollops ricotta cheese
- 1 cup parmesan cheese
- 1 teaspoon tarragon (or other herbs you like)
- 1 box of pasta (we like a textured, curly-edged pasta)
- salt and pepper to taste
- toasted pine nuts (optional)
Instructions
1. In a medium saucepan, bring water to boil for pasta, and cook accordingly to box instructions.
2. Heat skillet over medium-low flame and sauté shallots until soft.
3. Add garlic and cook for a moments until fragrant.
4. Add zucchini and stir, and add tarragon, salt and pepper. Cook for a bit until zucchini starts to soften. Adjust seasoning as necessary.
5. Add carton of cream and stir, along with ricotta cheese, and some of the parmesan cheese. Add flaked salmon to sauce and stir until it all starts to look pinkish in hue. Bring flame to low while pasta cooks.
6. When pasta is cooked, drain (saving a bit of the pasta water to add back to it), and combine with sauce and a bit of the pasta water you just saved.
7. Plate pasta into bowls and garnish with more parmesan cheese, more flaked salmon (and toasted pine nuts, if you like).
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
