With our long-anticipated spring finally here, it’s time to pack away those wintery comfort foods and start enjoying lighter spring fare.
Smoked salmon is a staple in my household right now, especially for lox and bagels (or Savoury Waffles Eggs Benedict). So I was excited to make this pasta recipe from the 2017 Milk Calendar, which uses smoked salmon and fresh spring vegetables – asparagus, green beans and snap peas.
You can find the thinly sliced smoked salmon (or “lox” as it is sometimes labelled) in the frozen section of the grocery store with other frozen fish. Smoked salmon can be a little pricey, however if you can shop at Costco, it is much more affordable.
Because of my personal taste preferences, next time I would double the veggies and halve the pasta, however my fiancé loved the dish just as it was. If you want to pump up the vegetable content even more, try using veggie noodles instead!
For a change, try making this dish with zucchini noodles (or “zoodles”) or spaghetti squash instead of the linguine.
For zoodles, use a spiralizer or a mandolin to cut the zucchini into noodles. Put the zoodles into a colander, sprinkle with salt, and let them sit for half an hour. Then rinse and pat dry. This will help the noodles not be as watery when you add them to the sauce.
For spaghetti squash, cook the squash as usual (the microwave or oven are my preferred methods) and scrape strands of squash out of shell.
To incorporate the squash noodles, cook the asparagus, green beans, snap peas and edamame in boiling water for a few minutes, then drain. Follow steps 2 and 3 of the recipe. Add the zucchini noodles or spaghetti squash in at the same time as the salmon and mint and serve.
The flavours from the mint and the lemon really pop, making this a meal that I will enjoy a few more times this summer. I hope you like this dish as much as I do!