Ricotta Spätzle with Snow Peas & Salmon | Recipe

Waking up to a delivery of naturally-raised, sustainable fish from True North Salmon is like a dream come true. Deliciously inspired by the smells and sounds of summer, our Executive Sous Chef, Adam Starowicz, set out to create a seasonally sound dish that promises to satisfy. Elegant yet comforting, this dish is bound to leave you wanting more.

Ricotta Spätzle with Snow Peas & Salmon

2 Cups Flour

1 Cup Milk

1 Cup Ricotta

4 Eggs

1tbsp salt

¼ Cup Chervil, chopped

2 Cups Snow Peas

4 fillets of fresh Salmon

Getting Started:

Lightly salt a large pot of water and place a colander on top, with the heat on high. Add all but ½cup of the flour, reserve to add once everything is mixed. Beat with a spatula or metal spoon until well whipped. The batter should pull up with the spoon/spatula as you lift, creating soft peaks. If it’s runny, add the rest of the flour. Push the batter through the colander in 3 batches, the dumplings will float to the top, stir them once and then remove to a pan and toss with a little olive oil.

To finish the spätzle:

Get a non-stick pan hot over medium-high heat and add 2 cups of cleaned, sliced snow peas. Toss a few times and then add the spätzle with 3tbsp olive oil and 2 tbsp. butter. Toss a few more times and add ¼ cup chopped chervil. Add salt and pepper to taste.

To cook the salmon:

Make a dredge pan by placing 1/2c flour with 2 tbsp. salt and 1 tbsp. ground black pepper. Lay each fillet, with the side that used to have skin, into the flour, take out and place into a non-stick skillet with 1 tbsp. olive oil. The pan should be over medium-high heat. Cook until well browned. Flip and add 2 tbsp. room temp butter, 1 smashed clove of garlic and 3 sprigs of thyme (the thyme will pop). Baste the salmon with the butter, over medium-high heat, until desired doneness is reached. We recommend medium-rare, which requires around 90 seconds of cook time.

Serve the salmon over the spätzle and dig in.