Creamy Smoked Salmon Pappardelle
This easy weeknight meal is ready in minutes and combines the winning pair of creamy alfredo sauce with the subtle smokiness of our wild Alaskan smoked salmon. The addition of smoked salmon elevates this simple dish and adds healthy protein.
- 8oz jar of Sena Sea smoked salmon
- 1 Tbs of juice from salmon jar
- ½ Cup fresh parsley
- 8oz pappardelle noodles
- 1 Cup alfredo sauce
- Black pepper
- Olive oil
- Lemon wedge
Cook the pappardelle noodles in lightly salted water until al dente. Drain the noodles, rinse with cool water to stop cooking and toss with olive oil.
Set the noodles aside and heat 1 Cup of your favorite alfredo sauce in a medium saucepan over medium high heat.
Open the smoked salmon jar and drain out 1 Tbs of the oils and juice into the sauce, stirring evenly. Add black pepper to taste.
Chop the fresh parsley and add to the saucepan, retaining about a tablespoon for garnish.
Once the sauce begins to bubble reduce heat and stir in the pappardelle noodles.
Using your hands, break pieces of the smoked salmon into the pasta and stir. You can save several larger pieces of the fish for plating.
Once the pasta is well mixed remove completely from heat. To serve, plate pasta and garnish with remaining parsley, a squeeze of lemon juice and large pieces of smoked salmon if desired.