Farmer's Market Dinner: Smoked Salmon and Brussels Sprouts Pasta

The Medford Winter Farmer's Market is back in full swing! We don't go every week, but it's so nice to have the option to purchase local produce and wares during these bleaker months. My favorites this past week were the lamb chorizo from Stillman's at the Turkey Farm, the smoked salmon varieties from Matt's Amazing Smokehouse, a canister of loose leaf tea from Soluna Garden Farm, and hand-filled cannoli from Joni's Cannolis (she even lets you sample filling flavors)!

When it comes to shopping, I usually have a detailed meal plan. But at the farmer's market I like to wander. And I like to buy what tickles my fancy that afternoon. When we get home, it's like a delicious puzzle to figure out how on earth to put it all to use. While browsing for ideas, I found this Smoked Salmon Pasta from Cherry on my Sundae. What a great idea to toss flaky smoked salmon with warm, creamy pasta, and why not add thinly shaved brussels sprouts, also from the market? Finish it with a bright, lemon cream sauce and a sprinkle or Parmesan, and you've got yourself a mighty fine dinner.

Serves 2-3

Ingredients

8 oz linguine

2 Tb olive oil

1 small shallot, finely diced

2 garlic cloves, minced

12 oz brussels sprouts, trimmed of stems and outer leaves and thinly sliced

4-5 oz smoked salmon, cut into large chunks

1/3 cup dry white wine

1/3 cup heavy cream (plus a splash or two more if desired)

3/4 lemon, juiced

salt and pepper

1/3 cup Parmesan cheese

Directions

Bring a pot of salted water to a boil. Add the pasta to the water and cook according to package directions, until al dente.

Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, and let it heat up. Once the oil is "swirlable", toss the shallot and garlic in the pan, sauteing for 1-2 minutes, until they just begin to soften and brown a bit. 

Add the brussels sprouts, and cook for 2 more minutes, until the leaves begin to wilt.

Pour in the wine, scraping up any browned bits off of the bottom of the pan. After about 30 seconds, pour in the heavy cream and lemon juice, stirring to combine.  

Lower the heat to medium, and once the sauce has simmered for 1-2 minutes, gently stir in the chunks of smoked salmon. 

When done, drain the pasta, reserving about 1/4 cup of the water. Add the pasta and reserved water to the skillet, tossing gently to combine with the sauce, vegetables, and salmon. 

When the pasta is coated in the sauce, taste and adjust seasonings as desired with salt, pepper, and another splash of lemon or cream if needed. Stir in the Parmesan cheese.

Serve immediately, topped with a little more Parmesan if desired.