- Farm Store/CSA
This dish cooks quite quickly so it is best to have all the ingredients ready to add to the pan before beginning to cook. You can combine onion, fennel & pepper together but keep the chard & tomato separate as these will go in at slightly different times. The smoke, oil & salt of smoked salmon all work together to balance the astringency of Swiss Chard and work wonderfully as a pasta dish with summer tomato and bell pepper. Styles and brands of smoked salmon vary greatly, so 10 ounces should be enough to flavor the dish, but up to a pound can be used. If the chard flavor is too pronounced for your liking, a sprinkle of smoked salt could help balance things out as well.
10 or more ounces Smoked Salmon
1 Pound Spaghetti or other long noodle
2 small Peppers, Bell or other variety, sliced thinly
½ large Candy Onion, sliced thinly
1 medium Fennel, sliced thinly
2 large Heirloom Tomatoes, about 10 ounces each
1 bunch Swiss Chard
1 Cup Heavy Cream
¼ Cup Olive oil
1 – 2 teaspoons Sea Salt
Parmesan Cheese for grating
Freshly ground Black Pepper
Cook spaghetti according to package directions, rinse with cold water and then toss with 2 Tablespoons olive oil. Remove stems from chard and reserve for another use. Slice chard leaves into ¼ – ½ inch wide strips and set aside. Chop tomatoes into large dice and set aside. Heat a large sauté pan over medium-high and pour in 2 Tablespoons olive oil. When oil is hot, add onion, fennel & peppers and cook until slightly golden at the edges and translucent, about 3 minutes. Add chopped tomatoes and stir gently. Crumble salmon on top of tomatoes to begin heating through. After a minute, gently stir mixture evenly and then add sliced chard leaves. Allow chard to wilt for a minute and then begin to stir all ingredients together. When chard has wilted into the sauce, pour in cream and cook for a further minute or so. Add pasta to the sauce and season with salt starting with just one teaspoon. Divide pasta among 4 bowls and then spoon over remaining ingredients and sauce, then top with grated parmesan cheese and freshly grated pepper.