Zucchini, Hot Smoked Salmon and Dill Cream Sauce
Zucchini, Hot Smoked Salmon and Dill Cream Sauce
I’ve culled my 40 year old cookbook collection a few times in the last couple of years. Packing stuff into boxes has that affect on me. The classics I’ve kept, books of sentimental value, well thumbed favourites with splattered pages and others I believe will one day inspire me.
In times past we ate pasta a couple of times a week. They were the days of tight budgets and rushed meals. Most of the sauces I made then were tomato based. I look for more sophisticated flavours now, although I still harbour a deep love for simple well seasoned sugo made with ripe plump tomatoes.
A thin paperback, “Lorenza’s Pasta” by Lorenza de’ Medici is a remnant of those pasta dependent days. Twice it’s been short listed for the discard pile, but in the end I keep it because each time I open it I find an idea I like, a recipe that easily lends itself to adaptation, variation and embellishment. My version of her Pancetta and Broccoli sauce has become a favourite standby but today it was the recipe for salmon and zucchini sauce to serve with farfalle that grabbed my attention.
Using ingredients I had on hand, the original morphed into a delicious creamy dressing for some “Simply Wise” brand vacuum packed gluten free potato gnocchi, a surprisingly good product that’s a great time saving short cut, although I’ll never give up on homemade potato gnocchi.
This sauce is super quick to prepare. From beginning to end it only took the time needed to bring a large pot of water to the boil and for the gnocchi to cook. This is another recipe adapted from “Lorenza’s Pasta” that with enter my pantheon of quick and easy favourites.
Zucchini, Smoked Salmon and Dill Cream Sauce for Pasta
2 tablespoons olive oil
220g, 2 medium zucchinis, thinly sliced
1/2 cup cream
180g peppered hot smoked salmon, skinned and flaked
50g anchovy stuffed green olives, sliced
Generous grinding of black pepper
2 tablespoons roughly chopped dill
20g toasted pine nuts
Heat the oil in a large pan, then saute the zucchini slices until they start to wilt.
Reduce the heat a little, add the cream, salmon and olives.
Simmer for a few minutes to heat trough then add your cooked pasta and just enough cooking water to keep the sauce loose.
Stir through the pine nuts and dill, season if necessary.
Serve immediately.
Enough sauce for 500g gnocchi or 250g penne
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Reblogged this on Chef Ceaser.
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This one sounds divine, Sandra. Really good. Thannks for sharing.
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You’re welcome Liz
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Well, despite age, we are still in that pasta dependent age (out of choice). Broccoli and pancetta is one of my favourites as is shredded Savoy cabbage with caramelised onions. Culling cookbooks is sometimes necessary, but still a wrench.
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Hi Debi, I was thinking about you a few days ago, I hope everythings OK. I’ve missed you in the blogospherez
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I’ve missed you all, too. Just posted my pathetic excuse for ‘blog silence’. Yes, we are fine, but life got very busy and I could just keep up with the pace. It slows down now in summer. I got a kick out of reading some of the Australian posts with nice warming comfort food while all I can think of is ice cold water – lots of it – in this heat. Glad to be back in the blogosphere!
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Your sauce sounds so good and different…my husband would love this.
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The flavours worked really well together, it really was delicious
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Beautiful! And I own that cookbook!
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An oldie, but I still find it inspirational
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I just bought salmon today! The sauce sounds yummy….
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Smoked salmon, dill and zucchini: you could not keep me away 🙂 ! And in spite of the long book moratorium here went a’begging to my fave AbeBooks of second-hand tomes – not disappointed! The best world-wide to Down Under methinks and the book is en route as we speak from the UK at about $8 postage included – can’t wait!!
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You bought Lorenza’s Pasta? Inspirational!
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Why? If you made it so 🙂 !! ? And lets’ face it to anyone else – it didn’t cost a fortune for what sounded as such 🙂 !!!! Milady: by now I SO do trust you . . . And I’ll moider you if I do not like 😀 !!!!
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This is a handy recipe for ‘those’ nights. I am also fond of Lorenza dei Medici and would never chuck her out.
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It’s an interesting thing with Lorenza’s book, I’ve never made a recipe from it, but I’ve pinched lots of ideas and made them my own..
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We have had the Simply Wize a few times and its not too bad, it’s also something the kids will eat as well. And yes, it’s also great for work/school nights when in a rush. I profess to not having made any gluten free gnocchi before but just went and read your recipe and now am feeling quite inspired! This sauce looks tops.
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The sauce was tops a really good match with potato gnocchi. The GF recipe is delcious, light, tender and tastes deliciously of potato, for when you have time and energy. Give it a go Cheery….
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Will definitely have to try this, we have lots of zucchini right now.
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It was a lovely way to use zucchini, enjoy….
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I’m with you on the home-made vs ready made gnocci, although I agree the Simply Wize product isn’t bad, especially if you open the pack early. It’s gas flushed when packed and I find the flavour is affected a little if you don’t let it stand for a while. Love this sauce; we’ll definitely be giving it a go.
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Vacuum packing seems to leave a flavour on most things but fortunately it does disperse. The sauce was excellent, hope you like it too..How are you doing?
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Really pretty well! The pain gets less and my mobility more each day.
I’ve just booked my flights for the follow up in Brisbane on 19th July – the morning’s a rush, but lunch or afternoon tea are definitely an option as my flight home isn’t till 6pm-ish.
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Good news. I’ve set the 19th aside, lets decide closer to the date. Something to look forward to…
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