Smoked Salmon Pasta with Scotch

Smoked Salmon Pasta with Scotch

23
EMMYJAY1 2

"Delicate smoked salmon in a creamy reduction sauce spiked with Scotch -- full of flavor!"
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Ingredients

45 m servings 580 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 519 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
  2. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Pour in the fish stock and white wine, and cook until reduced by 1/2.
  3. Remove the skillet from heat, and pour in the Scotch whiskey. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the skillet to medium heat, and mix in the salmon. Stir in the cream, and bring the mixture to a boil. Continue to cook and stir until thickened.
  4. In a large bowl, toss the cooked penne pasta with the salmon mixture. Season with pepper, and top with Parmesan cheese and parsley to serve.

Reviews

23
  1. 31 Ratings

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Most helpful positive review

Am lost for words to describe quite how good this was. Let's just say that 2 adults behaved like kids and actually licked the plates so as not to miss any. One small thing - couldn't get the sau...

Most helpful critical review

sorry folks this was very blah. If i'm eating heavy cream then the recipe better by out of this world. I would not waiste my time or fat grams on this.

Am lost for words to describe quite how good this was. Let's just say that 2 adults behaved like kids and actually licked the plates so as not to miss any. One small thing - couldn't get the sau...

This is VERY good! I substituted clam juice,bourbon, and fresh ravioli. RESTAURANT QUALITY! Will make over and over

Wonderful flavours in this recipe - definitely restaurant quality. Suitable for those dinner occassions when you want to make an impression without having to do too much perparation or spend a l...

Absolutely excellent. I substituted chicken stock for the fish stock and left out the Scotch and it was still amazing. You can almost have this on the table in the time it takes to boil water ...

Scotch and heavy cream. Separately, they are two of my favorite liquids. Together, they are the most amazing cream sauce my tongue has ever met. Thank you, Emma Jay. Thank you.

This was fabulous. Impressed the pants off my dinner guests. I'm definitely keeping this recipe.

Lovely delicate sauce. I would not add any thickeners. Can be used with random amounts of left over jarred salmon.

Yummy. We added a bell pepper and turkey bacon.

I tried substituting half and half the first time, but it made the sauce a bit runny as I expected. Wonderful taste especially when I followed the recipe. My only problem was getting the whisky ...