When my good friend Elaine gifted me a slab of moist, flaky hot-smoked salmon from Washington state for the holidays, I knew I wanted to highlight it in a simple yet special way.
I found the perfect vehicle in ” Crème Fraiche Pasta with Peas and Scallions.”
This easy pasta dish didn’t originally have smoked salmon in it. But it sure made for a delectable addition. What’s more, I think even canned salmon would work well in this dish.
This fabulous weeknight dish comes together easily in just about the time it takes to boil the pasta.
Three bunches — yes, bunches — of green onions get sliced, then caramelized and charred in a cast-iron pan. That may seem like a lot of green onions, but once wilted, they don’t amount to that much. Plus, once you taste the irresistible sweet onion-y flavor they add to the pasta, you’ll wish you had sauteed even more green onions.Read more