Tonight’s dinner is a dish I tweaked for my daughters. In 2000, we visited a Seattle Italian restaurant  and my oldest daughter ordered this dish. Unfortunately, the dish just did not make the grade – it was overpowered by smoked salmon.  But I loved the concept, so I created my own recipe. After a few trials, I thought I had a solid winner and surprised my daughters with it during one of their visits. Of course, as you can imagine, they were not amused… but I asked them to trust me. They did and a favorite was born!  This recipe became one of their most requested meals. I have made this recipe for myself, for friends, and for guests ever since. And now I want to share it with you!

Smoked Salmon Farfalle with Broccoli

Ingredients:

• 3-4 oz smoked salmon
• 1 lemon, juiced and zested (about 1/3 cup of juice with pulp and 1 1/2 – 2 tbsp zest)
• 2 cups of broccoli flowerets (bite size)
• 2 tsp capers
• 1 small shallot, diced
• 1 1/2 tsp garlic, minced
• 3/4 cup white wine
• 2 tbsp butter
• 1 1/2 cups farfalle
• 2 tsp olive oil
• white pepper to taste

Preparation:

This recipe is quick to make and is really about the timing. It can be prepared in the time it takes to cook the farfalle (11 minutes or so) once the initial prep is done. The catch is to have the farfalle finish just before or right at the time you add the broccoli.

In a large pot, boil water for the farfalle. Salt it very lightly as this dish will get its salt from the smoked salmon.  Once the farfalle is cooking, heat a large skillet over medium heat and add the olive oil. As the oil spreads and shimmers, add the shallot and soften until translucent, but do not brown. Add the garlic and once fragrant, add the wine and lemon juice. Reduce the wine and lemon juice to concentrate the flavors, adding the broccoli just before the reduction is complete.

Cover the broccoli and wine/lemon juice mix for 1 minute to steam the broccoli to a bright green and reduce the heat to low/medium low.

Drain the farfalle when done and add to the skillet with the broccoli and sauce. Add the butter in 1 tsp amounts throughout the dish and toss to melt and incorporate. Crumble the smoked salmon over the dish and toss to mix. Lastly, add the capers and lemon zest, toss one last time to coat and mix then serve.