Smoked Salmon Vermicelli

Serves 6

2 tbs. unsalted butter
1 small onion, cut into half-moons
1 cup whipping cream
Zest and juice of 1 lemon
About 1/2 tsp. kosher salt
About 1/2 tsp. freshly ground black pepper
1 pound vermicelli
8 ounces hot- or cold-smoked salmon, cut into pieces
1/2 cup finely chopped flat-leaf parsley

1. Bring a large pot of salted water to a boil. Meanwhile, in a large, high-sided frying pan over medium heat, melt butter. Add onion and cook, stirring, until onion is soft but not browned, about 3 minutes. Stir in cream, lemon zest and juice, 1/2 tsp. salt, and 1/2 tsp. pepper. Reduce heat to medium-low and cook until mixture has thickened slightly, 4 to 5 minutes.

2. Add pasta to water and cook according to package instructions. Drain, reserving 1 cup cooking water.

3. Add salmon to cream mixture and stir to combine. Pour pasta into frying pan with salmon-cream mixture and toss to coat, adding some of the cooking water as needed to moisten pasta. Add parsley and toss to combine. Season to taste with salt and pepper.


CALORIES 536(40% from fat); FAT 24g (sat 13g); PROTEIN 28g; CHOLESTEROL 85mg; SODIUM 811mg; FIBER 2.5g; CARBOHYDRATE 63g

Recipe from Sunset Magazine