Upstream Pasta
Smoked salmon tossed in a tangy, creamy, Dijon mustard vinaigrette with garlic and green onions, served over a bed of egg noodles makes for a dish that's swimming in goodness. Your family will never know you whipped it up in under 30 minutes.
Ingredients
- 4 cup(s) broad egg noodles or shell noodles
- 1 tablespoon(s) butter or oil
- 2 tablespoon(s) shallots, finely chopped or 1 clove garlic, crushed, finely chopped
- 8 ounce(s) smoked salmon
- 4 whole green onions
- 1 cup(s) sour cream
- 3 teaspoon(s) Dijon mustard
- 1 dash(es) white pepper, to taste
Instructions
- Cook the pasta.
- Drain but do not rinse.
- Meanwhile, heat the butter in a large frying pan.
- Add the shallots and saute for about 5 minutes.
- Meanwhile, cut the salmon into thin bite-size pieces and slice the green onions; set aside.
- Then, whisk the sour cream, Dijon and pepper into the sauteed shallots.
- Remove from the heat and immediately stir into the drained cooked pasta.
- Add the salmon and green onions and toss.
- Serve hot or as a cold pasta salad.
Nutrition
Calories: 1957.76kcalCarbohydrates: 177.49gProtein: 83.51gFat: 98.28gSaturated Fat: 42.44gCholesterol: 475.73mgSodium: 1488.68mgFiber: 9.9gSugar: 14.17g
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