This Smoked Salmon Aurora Pasta is a beautifully simple yet elegant dish that turns a few pantry staples into something restaurant-worthy. The “Aurora” name comes from the rosy hue of the cream sauce, tinted gently with tomato paste and enriched by the smoky depth of salmon. It’s quick to make, lush in texture, and flexible enough to adapt — perfect for an impromptu weeknight dinner or a cozy weekend indulgence. Add peas, mushrooms, or a splash of lemon for a fresh twist, or enjoy it as is — rich, silky, and deeply satisfying.
INGREDIENTS:
2 tablespoons grapeseed or olive oil
1 medium-large shallot, finely diced (about 2 tablespoons)
1/4 teaspoon dried thyme, or ½ teaspoon minced fresh thyme
1/4 cup dry white wine (such as Sauvignon Blanc, Verdelho, or Chardonnay)
6-8 ounces heavy whipping cream
1 3-ounce can smoked salmon (Aldersmoked Sockeye preferred), flaked with liquid reserved
1-2 tablespoons of tomato paste
Salt and freshly ground white pepper (or black pepper) to taste
8–12 ounces linguine, conchiglie, or lumache pasta
2 tablespoons salt (for pasta water)
METHOD:
Bring a large pot of water to a boil and add 2 tablespoons of salt. Add the pasta and cook according to package directions until al dente.
While the pasta cooks, heat oil in a large sauté pan over medium-high heat. When the oil shimmers, add the shallot and sauté for 2–3 minutes until translucent but not browned.
Stir in the thyme, then add the wine. Simmer until the wine reduces by about 75%, concentrating the flavor.
Pour in the cream and bring it to a gentle boil. Whisk in the tomato paste one tablespoon at a time, tasting after each addition — the sauce should be softly pink, not red.
Add the flaked smoked salmon and its reserved liquid to the sauce. Gently stir to combine, then reduce the heat to low and simmer until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes.
Drain the pasta, reserving 2–3 tablespoons of cooking water. Add the pasta to the sauce and toss gently to coat. If the sauce is too thick, stir in a little pasta water. If too thin, let it simmer briefly to thicken. Season to taste with salt and pepper.
Divide among plates and serve hot. Garnish with chives, a twist of black pepper, or a squeeze of fresh lemon juice if desired.
VARIATIONS:
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Add peas, corn, or sautéed mushrooms for extra texture.
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Replace part of the cream with vegetable stock for a lighter version.
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Stir in fresh diced tomato or blanched asparagus tips for color and brightness.
YIELD: Serves two as a main course, or four as a side or starter
SOURCE: Chef Andrew Cohen
