Smokey, creamy goodness. This recipe was created by Poppy to utilize the fresh produce found at the Farmer's Markets in the spring. She even included the names of the local farms the ingredients were sourced from.
1 Sena Sea Smoked Copper River Sockeye Salmon portion (6 oz)
1/2 pound of dry penne pasta
1/2 tbsp salt
1/4 cup Organic Labneh, middle eastern yoghurt cheese (Sammish Bay Cheese)
1/4 cup shredded parmesan
1 bunch of chive flowers (Nash’s Organic Farms)
1/2 bag of Spicy Salad mix (River Run Farm)
extra virgin olive oil to taste
salt and pepper to taste
Bring 1/2 gallon of water with the salt to a rolling boil. Add the pasta, and cook until soft. (You want it softer than al dente as this is a cold salad, so will firm up in the fridge). Drain.
While pasta is still hot, stir in the labneh and parmesan.
Finely chop the chives and tear apart the flowers. Shred the Copper River sockeye. Fold into the pasta.
Coarsely chop the spicy salad mix, and fold into the pasta. Drizzle olive oil. Season to taste.
Recipe created by Poppy Powell
Sena Wheeler holds degrees in nutrition and food science in addition to being a Mom, foodie, and third generation fisherman's wife. Visit her at SenaSea.com where she blogs about family, fish and food.