This is a nice summer recipe. You can use fresh salmon that you roast or poach, or canned. Tuna is also good here, as is shrimp, if you can find non-farmed shrimp. Cooked chicken pairs well, too. If you don’t want to use any fish or chicken, you could omit them and substitute Parmesan or Romano cheese. Other greens to use: spinach, tat soi, mizuna, mustard greens.
12 oz fresh salmon; or 2 small cans or 1 large can of salmon, drained
1 lb linguine or fettucine, or soba noodles
1 c buttermilk, plus extra if needed
1 T extra-virgin olive oil
1 T (fresh) lemon juice
1 t lemon zest, (so great here), or more lemon juice
2 T minced fresh herb
salt and pepper, to taste
3 – 4 c arugula or other comparable greens
1. If using fresh salmon, cook according to your preference–roast, poach or grill. Let cool, remove skin, if you like, and cut into bit-size pieces. If using canned, drain, reserving liquid, and flake. Set aside.
2. Meanwhile, bring a pot of salted water to the boil and cook noodles as per package instructions. Drain, reserving a cup of cooking water. For soba noodles, you may need to rinse with cold water.
3. Before noodles are done, combine, in a serving bowl, the buttermilk, olive oil, lemon juice, lemon zest, fresh herb, salt, pepper, and arugula. Add noodles and stir and toss to combine. Add additional liquid, such as the canned salmon liquid or pasta water or even more buttermilk to get a creamy consistency.
4. If not serving immediately, refrigerate, then bring out 15 minutes or so before serving.