Fox Hot Smoked Salmon with Dill over Gemelli
Servings: 2 servings
Ingredients
- 1 chunk Fox Hot Smoked Salmon about 1/3 of a lb or so
- 2 cups fresh baby spinach remove stems, rinse and coarsely chop
- 1/2 lb gemelli or similarly shaped pasta
- 1/4 tsp crushed red pepper flakes more or less to taste
- 2 tsp fresh dill finely chopped, if using dry use 1 tsp
- salt & pepper to taste
- 3/4 cup heavy cream or 1/2 and 1/2
- 1 tsp wondra fine flour (if using 1/2 and 1/2) to thicken if need
Instructions
- Cook the gemelli per instructions for al dente. Rinse with cold water to stop cooking and drain. Set aside.
- Coarsely chop the spinach.
- In a saute pan over medium heat melt butter. Once hot, add spinach. Cook until wilted. Remove pan from heat.
- Take your piece of salmon and using your hands break into chunks. They will break up more when you are stirring so keep this in mind. Set aside.
- Add cream or 1/2 and 1/2 to the warm pan, gently stir. Return to medium low heat. Add dill, crushed red pepper and salt & pepper to taste. If sauce is too thin, add a bit of Wondra to thicken.
- Add pasta to the pan. Toss to coat thoroughly. Once the pasta is heated gently add the salmon. Blend into the pasta. Serve immediately.