Comfort Food Stop at the Reindeer Bar

Brrr, it's definitely cold out and a warm-up is needed. 

A stop by the Comfort Food Station is just what I needed  for a plate of  

Smoked Salmon Pasta in a Lemon Garlic Cream Sauce with Broccoli
Cook's Notes: This time of the year it's always good to have a recipe that's in your file just in case that special occasion arises. Several steps can be done ahead of time so assembly goes faster.
Cooking Tips: Use wild-caught salmon for the richest tasting. Remove salmon from the fridge 20 minutes before cooking to ensure even cooking. Dry fillets with paper towels before seasoning. Salt your pasta water to enhance the subtle pasta flavor. Avoid overcooking your pasta.
Recipe adapted from carlsbadcravings.com and makes 3 large servings or 4 smaller servings.Ingredients:

SALMON AND BROCCOLI

• 1 pound smoked salmon fillets or 1 pound chicken fillets
• 1/4 teaspoon each paprika, onion powder, pepper, garlic powder, cumin
• 1 tablespoon lemon juice
• 1 tablespoon butter cubed
• 3 cups broccoli florets
• 1- 1/2 tablespoons olive oil

PASTA

• 8 oz. fettuccine or angel hair pasta (I used angel hair pasta for this recipe)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 tablespoons flour
• 1-1/2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons dry white wine
• More Parmesan cheese as needed for garnish

Directions:
Preparation

• In a small bowl make salmon seasoning (spices) ahead and set aside.
• Cut broccoli into large florets and set aside.
• Remove salmon from the refrigerator. Pat dry on paper towels. Rub the seasoning onto salmon and cut it into large pieces. If using chicken follow the same directions but cut pieces small.
• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Assembly

• Cook pasta al dente in salted water according to package directions. Reserve 1 cup pasta water before draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
• Place seasoned salmon on parchment paper. Drizzle with lemon juice then top with butter.
• On the same baking sheet add broccoli and drizzle with 1 ½ tablespoons olive oil and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss to coat then spread into an even layer. Bake broccoli and salmon at 375 for 12-15 minutes, or until salmon is almost opaque throughout (internal temp of 125-135 degrees F) and flakes easily with a fork.
• Meanwhile, melt butter in olive oil in a large skillet over medium-low heat. Add garlic and sauté for 30 seconds. Sprinkle in flour and cook, while stirring, for 1 minute.
• Turn the heat down and slowly whisk in chicken broth, heavy cream, 1 cup of pasta water, and salt, stirring constantly until smooth. Increase the heat to medium-high and bring the sauce to a simmer. Simmer until thickened, stirring often, approximately 3-5 minutes. Reduce the heat to low and stir in the lemon juice, then add the Parmesan cheese until melted.
• Stir pasta and broccoli into the sauce until well combined. Flake salmon into large chunks and toss with pasta (it will break up more when tossing), adding additional reserved pasta water or heavy cream if needed to reach the desired consistency. Taste and season with additional salt, pepper, and/or lemon juice to taste. Add in 2 tablespoons dry white wine and mix well. Serve immediately.

I couldn't resist adding a slice of cranberry nut bread to pair with my meal. 

 https://sockfairies.blogspot.com/2017/10/cranberry-orange-nut-bread.html

You don't want to miss the next stop tomorrow THE GRINCH STATION. I have heard there are some new specials.