Smoked Salmon Scampi
Last weekend I went grocery shopping at Mariano's (my favorite grocery store). I picked up something new...a treat for Kevin and myself to try. It was Hickory Smoked Salmon. I wasn't quite sure what I would do with it; maybe we would just have it as a snack or appetizer one night. But I knew it would delicious no matter what.
Thursday came around and we had yet to try the smoked salmon. I didn't want it to go to waste, so I created my own little concoction. I've made Shrimp Scampi a few times before and figured I'd just swap out the shrimp for the the smoked salmon. It was a hit and definitely will be a recipe I'll keep on hand for easy week night meals.
Recipe
1 - 1.5 lbs of smoked salmon; cut into pieces (something like this is what I used)
3 - 4 tbsp unsalted butter
1 - 2 minced garlic
1/2 shallot - finely chopped
1 lemon - zested and juiced
1 tbsp dry sherry
1 tbsp white wine vinegar
1 tbsp dried parsley (or fresh if it's on hand)
1/8 tsp onion powder
1/8 tsp garlic powder
Salt and Pepper to taste
1/2 lb Noodles
Boil and cook the noodles as the directions state on the box.
Add the butter to a large, medium temperature saucepan. Once the butter has melted, add the onion and garlic and stir together. Once the onion has become soft and somewhat colored, add in the lemon zest and juice of that one lemon. Also add the sherry and vinegar and let cook for a few minutes to combine the flavors. Then add the parsley, onion and garlic powder. Season with the salt and pepper. Continue to stir for a minute or two. Add in the smoked salmon combine so the salmon is coated with the sauce and becomes hot.
Once the noodles are done cooking; put it on the place and top with the smoked salmon and sauce. Top with a little Parmesan cheese and enjoy!
***Note/Confession - I always have a jar of Trader Joe's Crushed Garlic on hand. I don't even buy the fresh garlic anymore. This stuff tastes great and a little goes a long way so it lasts a long time!! Plus, then I don't get smelly garlic fingers for days and days.
