\nThis post contains affiliate links. If you click on a link and make a purchase, I may get a commission.<\/em><\/p>\n<\/blockquote>\n\n\n\nInstead of slicing a big filet, I use 3 oz of Smoked Wild Alaskan Salmon Pieces and Trims from Trader Joe's.<\/p>\n\n\n\n
I follow Jamie\u2019s cooking method except the timing for adding Ricotta cheese which was added along with pesto sauce before turning off the heat.<\/p>\n\n\n\n
Miki's Cooking Method<\/h6>\n\n\n\n\n- Saut\u00e9 smoked salmon pieces in olive oil with baby spinach, chopped green onion or dried onion chips, a pinch of lemon zest, pepper, and salt. <\/li>\n\n\n\n
- Set what\u2019s in the pan aside on a plate once they\u2019re heated. <\/li>\n\n\n\n
- Cook capellini only for 2 minutes by adding enough boiling water to cover them and a pinch of salt in the same pan used for saut\u00e9ing the smoked salmon.<\/li>\n\n\n\n
- When capellini is 80% cooked and the water is mostly gone from the pan, add ricotta cheese and pesto sauce along with the saut\u00e9d salmon mix and heat for about 30 seconds. <\/li>\n\n\n\n
- Turn off the heat, squeeze on some lemon juice, and serve. Add capers or basil leaf to taste.<\/li>\n<\/ol>\n\n\n\n
This is one of my favorite dishes to cook for my friends for lunch or light supper.<\/p>","protected":false},"excerpt":{"rendered":"
Although I prefer a low-carb diet, I love pasta, especially angel hair. I often make my scrumptious pasta dishes by modifying Jamie Oliver’s great pasta recipes. It is a recipe I saw on Jamie’s One-Pan Wonders on Amazon, and have been making it ever since. About Jamie\u2019s One-Pan Wonders In this show, the British celebrity chef Jamie Oliver shares tips and hacks for making simple, delicious meals in one pan and reducing the amount of dishes. (You need a Britbox subscription to see this show on Amazon Prime.) Here\u2019s the original recipe for this dish on his website. Jamie\u2019s Smoked Salmon Pasta Recipe Original Ingredients Smoked Salmon Pasta \u00e0 la […]<\/p>\n","protected":false},"author":5,"featured_media":2615,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"class_list":["post-376","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.mikikosmado.com\/ja\/wp-json\/wp\/v2\/posts\/376","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mikikosmado.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mikikosmado.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mikikosmado.com\/ja\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mikikosmado.com\/ja\/wp-json\/wp\/v2\/comments?post=376"}],"version-history":[{"count":0,"href":"https:\/\/www.mikikosmado.com\/ja\/wp-json\/wp\/v2\/posts\/376\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mikikosmado.com\/ja\/wp-json\/wp\/v2\/media\/2615"}],"wp:attachment":[{"href":"https:\/\/www.mikikosmado.com\/ja\/wp-json\/wp\/v2\/media?parent=376"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mikikosmado.com\/ja\/wp-json\/wp\/v2\/categories?post=376"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mikikosmado.com\/ja\/wp-json\/wp\/v2\/tags?post=376"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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