This is one of those spur of the moment recipes that garners accolades. You know what I mean. You check the cupboard and refrigerator, find out what ‘s available and create something magnificent. In this case it was pappardelle pasta and, yes, canned salmon. I know, here we go again, canned salmon. That’s right, the one that comes in tins. My wife, Holly and I, are partisans of wild caught Alaskan salmon. We usually get it fresh but, if we can find it in the canned variety, we scarf it up and buy as many as we possible. It comes in handy for a rainy day.

Now, the pasta we had this time was pappardelle, the ribbon-shaped pasta common in Italy’s Tuscany region. I like pappardelle because, as I term it, it’s a “manly-man” pasta. It’s thick, like fettuccini, or bucatini. Not a girly-man small pasta like angel hair or thin spaghetti. Holly disagrees. She prefers the fine pastas and pigs like me prefer the other stuff.  I answer that I am not a pig. I’m a piglet. Be it as it may, the salmon recipe can go with any pasta you have on hand, not just pappardelle; or any grain, be it rice or other. This dish is quick, has minimal ingredients, and it hits the spot. With some good Chianti and a crusty loaf, you have a feast.



1 package pappardelle (it could be 12 or 16 oz. pack depending on where you get it)
3 tablespoons olive oil
1 medium onion, peeled and slice into thin rings
1 clove garlic, peeled and minced
1 (14¾ oz.) can pink salmon, preferably wild caught
2 tablespoons Dijon mustard
1 tablespoon melted butter


  1. Cook pappardelle as per package instructions.
  2.  While pasta is cooking, heat oil in a pan or skillet over medium-high heat. Add onion and cook for 1-2 minutes. Add salmon and garlic, cook 2 minutes. Stir in mustard and cook about 3 minutes more.
  3.  By this time, pasta should be cooked to your preference. Drain and remove to a serving dish. Top with salmon. Drizzle with melted butter and serve.
    Yield: 4 or more servings.