Pasta with Salmon, Gouda and Dill Blend

by Fuller's Fine Herbs . 0 Comments

This recipe developed while backpacking in Patagonia. With just a few ingredients and a small amount preparation, this super tasty, satisfying pasta dish is one you can make year round. You can substitute sharp, white Cheddar for the Gouda.


  • 1 6-8 ounce package of regular or gluten free, small pasta such as Spirali or Penne. I prefer a gluten free pasta made of quinoa and rice, or all quinoa which is the best
  • 2 packages, 3 ounce each, vacuum packed salmon, smoked salmon or albacore tuna (or use same amount of fresh poached salmon or albacore)
  • 5-6 ounces of Gouda cheese, cut into ½ inch chunks or grated (save some cheese for topping the pasta)
  • ½ small yellow onion minced
  • 3 cloves fresh garlic minced
  • 2 teaspoons Fuller’s Dill Blend
  • 1-2 tablespoon butter (or olive oil) we use butter…but, either is delicious
  • 1 teaspoon salt


  1. Bring 4-6 cups of water to boil. Add pasta and cook until tender. Drain and set aside. While pasta cooks, melt butter or oil in a sauté pan over medium heat. Add onions and sauté until translucent. Add garlic and Fuller’s Dill Blend about a minute before onions are done, and sauté another 1-2 minutes over low heat.
  2. Add the salmon or tuna to the onions, add a few pinches of salt. Add the salmon and onion mixture to the pasta, stir in grated cheese and stir to blend.
  3. Serve pasta hot or warm with extra grated cheese.

A green salad or fresh cut veggies (radish, cucumber, carrots and celery) makes this a complete meal. We enjoyed crisp slices of Asian or red Anjou pear for dessert. Makes 4 servings.

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