Linguine with Smoked Salmon Sauce

You could also use spaghetti as the pasta, but the flat surface of the linguine really helps hold on to the sauce.

Paraphrasing from a pizza commercial, better ingredients make better dishes. In that vein, fresh and local ingredients are your best bet for a delicious meal and help support those businesses. I got some very delicious smoked salmon from a vendor at the Waterfront Market at Ruston in Ruston, Washington. Adding that to a slightly thickened tomato sauce infused the sauce with a smokiness that was heavenly.

SOFTWARE

·         1 T. olive oil

·         1/2 yellow onion, diced

·         1 t. garlic, minced

·         14 oz. can pureed tomatoes

·         1 T. tomato paste

·         1 T. Italian seasoning, dried

·         2 T. orange juice

·         12 oz. smoked salmon, boneless, skinless, deboned, cut into bite sized pieces

·         8 oz. linguine

METHOD

1.       In a large skillet over medium heat, heat the oil until shimmering.

2.       Add the onions and saute for about 5 minutes or until soft.

3.       Add the garlic and cook for an additional 30 seconds to a 1 minute. Don’t let it burn.

4.       Add the tomatoes, paste, seasoning, and orange juice. Keep at a simmer and reduce down until slightly thickened.

5.       Gently stir in the salmon, cover and cook for about 8 minutes or until the fish flakes with a fork.

6.       Cook the linguine to package directions.

7.       Plate a serving of the pasta and top with the salmon sauce.

8.       Enjoy.

VARIANTS

If you can’t get smoked salmon, use regular salmon but change the tomatoes to fire roasted tomatoes to bring a bit of the smokiness to the dish. If salmon isn’t your thing, flounder works just as well. Use the fire-roasted tomatoes for this change as well.