Print Options:

Chilled Smoked Salmon Spaghetti with Capers and Avocado





Yields
4 Servings

Wine-Style-Chilled-Smoked-Salmon-Spaghetti




Copyright © 2021 by Erin Scott. Reprinted with permission from "Wine Style: Discover the Wines You Will Love Through 50 Simple Recipes" by Kate Leahy, copyright © 2021. Published by Ten Speed Press, an imprint of Penguin Random House.
 6 tbsp extra virgin olive oil
 2 tbsp capers, drained and chopped
 4 green onions, white and green parts, thinly sliced crosswise
 2 tsp soy sauce or tamari
 2 tsp rice vinegar
 2 tsp fresh lemon juice, plus 1 lemon wedge
 2 tsp honey
 3 to 6 oz. sliced cold-smoked salmon
 1 avocado
 kosher salt
 12 oz spaghetti
 herb sprigs (such as dill, parsley, or chervil) for garnish
1

In a medium skillet over medium-high heat, warm the oil until it shimmers. Add the capers and green onions and cook, stirring occasionally, until the onions start to soften, no more than 1 minute. Pour the contents of the pan into a small heatproof bowl and let sit for a few minutes. Stir in the soy sauce, vinegar, lemon juice, and honey. Set the vinaigrette aside.

2

Cut the salmon into ½-inch slices, trimming away any gray or brown bits. Cut the avocado in half lengthwise, remove the pit, and dice the flesh. Squeeze the lemon wedge over the pieces to prevent browning.

3

Bring a large pot of salted water to a boil over high heat and have a large bowl of ice water ready. Add the spaghetti to the pot and cook according to the package instructions until slightly past al dente. Drain the spaghetti and plunge it into the ice water, using your hands to mix the strands and ensure they get evenly chilled. Drain again and press to squeeze out any excess water.

4

Put the spaghetti in a serving bowl and stir in the vinaigrette to evenly coat. Gently mix in the avocado and lay the salmon on top. Sprinkle herb sprigs over the top and serve.

Nutrition Facts

Servings 0