My friend Seiko whipped this up for dinner when she stayed at my place on vacation. It’s pretty simple: leftover salmon, crème fraîche (which makes an instant cream sauce), and pasta. Dill and capers add a bit of pop. If it’s summer, my recipe, “To Be Eaten Only in Season Tomato Salad” is lovely on the side.
Text excerpted from COOKING SOLO © 2016 by Klancy Miller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo: © 2016 Tara Donne.
Learn more about Klancy’s book and listen to the show to hear her describe this and other recipes.
Ingredients
- 4 cups water
- salt
- 2 ounces linguine fini
- 1/3 cup cooked, flaked salmon (About 1/3)
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill
- 1 tablespoon crème fraîche
- 1/2 teaspoon extra virgin olive oil
- 1/2 teaspoon rinsed and chopped capers (preferably salt-packed)
- Freshly groung black pepper
Servings: person
Instructions
- In a large pot, bring the water and a healthy pinch of salt to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, 6 to 8 minutes.
- While the pasta cooks, put the salmon in a small bowl and douse it with the lemon juice.
- Drain the pasta and transfer it to a medium bowl. Add the salmon, dill, crème fraîche, olive oil, capers, a pinch of salt, and a grind of pepper. Toss with tongs to combine well. Taste and adjust the seasoning, if desired. Serve warm.
