Gluten Free Pasta With Smoked Salmon And Tarragon Cream Sauce Recipes

GLUTEN-FREE PASTA WITH SMOKED SALMON AND TARRAGON CREAM SAUCE

Steps:

• Put a large pot of salted water on to boil.
• In skillet over medium high heat, melt the butter.
• Add onions, red pepper flakes (if using), garlic and anchovies.
• Saute for 1 to 2 minutes, breaking up anchovies with back of a spoon.
• Add the smoked salmon and saute for 2 minutes.
• Add the cream, tarragon, salt and pepper. Be careful not to over-salt, as the smoked salmon is quite salty by itself.
• Simmer for 2 minutes.
• Reduce heat.
• Puree just 1/2 of the sauce in a blender or food processor, being careful of hot splatter.
• Return to skillet with the rest of sauce.
• Meanwhile, the water has come to a boil.
• Add Notta Pasta.
• Boil 4 minutes, stirring occasionally, until tender but still firm (al dente).
• Watch cooking time carefully and check for texture.
• Drain and quickly rinse.
• Add to the sauce and toss.
• Serve with grated parmesan and garnish with chopped parsley.
• Enjoy!

BOW-TIES WITH SALMON AND TARRAGON MUSTARD SAUCE

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, heat oil in 10-inch skillet over medium heat. Cook onion, tarragon and parsley in oil about 5 minutes, stirring frequently, until onion is tender. Stir in wine. Cook uncovered about 4 minutes or until wine has evaporated. Stir in whipping cream and mustard. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until sauce is slightly thickened.
• Add pasta, salmon and 1/4 cup of the cheese to sauce in skillet; toss gently until pasta is evenly coated. Sprinkle with remaining 1/4 cup cheese.

HOT-SMOKED SALMON WITH TARRAGON CRèME FRAîCHE

Steps:

• Pat salmon dry, then generously coat skin and wire rack with nonstick spray. Place salmon, skin side down, on rack and set inside a rimmed baking sheet; season salmon flesh well with salt. Chill, uncovered, 3 hours.
• Whisk shallot, crème fraîche, tarragon, and lemon zest in a small bowl to combine; taste and season with salt. Cover and chill.
• Crumple 2 large sheets of heavy-duty foil to form two 4"-diameter balls. Heat skillet over medium-high, 6 minutes. Spread 2 cups wood chips in center of skillet and let char until partially blackened and smoking, about 5 minutes. Sprinkle coriander seeds, peppercorns, dill seeds, and celery seeds over chips. Carefully set rack with salmon in skillet over chips. Set foil balls on either side of fillet and push 3 skewers vertically into fillet along the bloodline about 1" deep and 3" apart. Loosely cover skillet with foil, using foil balls and skewers as support so there is space for smoke to circulate around the fish.
• Reduce heat to medium and smoke salmon 8 minutes, then reduce heat to lowest setting and cook until an instant-read thermometer inserted into the thickest part of fillet registers 120°F, 10-15 minutes. Transfer rack with salmon back to baking sheet and let cool 30 minutes.
• Serve salmon at room temperature with tarragon crème fraîche, bagels, capers, avocados, cucumbers, watercress, and scallions alongside.