I’m feelin’ it, Toronto.
This weather reminds me of when we lived in Philly! When my in-laws were visiting once, the humidity was so intense at 11 o’clock at night we couldn’t even sit outside. Ah, the summer of frizzy hair.
Speaking of my lovely in-laws – this recipe is inspired by my sister in law Joanna! Joanna made this Summer Smoked Salmon Pasta for us when we were visiting almost 10 years ago.
Ten years…a long time ago and back before I even knew how to boil water. Cereal for dinner was my specialty…I could pour a mean bowl of cheerios, still can.
When I tried making this for myself the first (and second, third) time, I called her for instructions every single time. I didn’t have the confidence to just trust my taste. When you make this, sample as you go along and adjust the seasoning to your liking.
That’s why this recipe is a great place to start if you’re a little timid in the kitchen – it’s foolproof.
So here’s the thing. I’m convinced this is the perfect summer dish. It’s not only simple, but so delicious and versatile! You can make it a day in advance or on the morning of the day you plan on enjoying it – it takes no time at all. Just pop it in the fridge and serve it chilled. You can bring it to a picnic, make it for an elegant dinner, or have it for lunch. And BONUS – it only involves cooking pasta and prepping 4 other ingredients. That’s it! I’m assuming you have a little more experience than I did at the start of my culinary career and can boil water…..so……
A quick extra drizzle of olive oil, some fresh cracked pepper and grating of parm goes overtop of this dish once you’ve plated it. And don’t forget the wine. I like a nice pinot grigio with this. And of course a crusty baguette.
2. While water is heating, chop up your parsley, juice your lemons, grate the cheese, and dice the salmon into about 1 inch pieces.
3. When pasta is cooked and rinsed, toss it with the lemon juice, olive oil and salt. Taste for seasoning - you may want to add more lemon juice, olive oil, or salt depending on your taste. Add in the parsley, cheese, and salmon and toss. Taste again and adjust. Serve immediately at room temperature or refrigerate and enjoy chilled.
4. Divide among 6 plates and top with a quick swirl of olive oil and a grating of parmesan cheese.
* 2 fillets hot smoked salmon
* 1 bunch curly or Italian parsley, chopped (about 1 Cup)
* 1 Cup Parmesan cheese, grated, plus more for serving
* 2 lemons, juiced
* 1/2 Cup Good quality extra virgin olive oil
* 1 tsp sea salt