Full disclosure: I’m a pizza-bagel. That’s right. It’s a common thing here in the NY/NJ area: Jewish-Italian. Although I’m not very religious, my mother was born Jewish and my father was born Roman Catholic. Quite polar opposites, right? Jewish folks make the best bagels and Italians created and make the best pizza. If you’ve never tasted a bagel made with the water in New York, you haven’t lived. It’s like a big fluffy and tasty pillow. If you’re visiting NYC for the first time, stopping at a Brooklyn deli for a real bagel or having a slice at Grimaldi’s is just as important as walking through Times Square.
Since I’ve been posting up a lot of Italian-themed pasta recipes, I decided I should show loyalty to the “bagel” side of me. I’ve already posted up a pizza recipe, so let’s try a bagel and lox recipe without the bagel….
I remember having brunch as a little girl with my mother’s side of the family and always staring suspiciously at the platter of lox. I was never a fan of smoked salmon, but always a fan of the bagels and cream cheese (who doesn’t love a soft tube of carbs smeared with creaminess?) However, I was much more excited for dinner later that day with my father’s Italian side of the family, where sausage and peppers with rigatoni awaited me. Man, I love food.
So, for the first time last week, I ate smoked salmon (for this recipe). I figured that I’m a big girl now and I can handle it. Totally loved it! It was a little too fishy and salty just raw (like you’d have it on a bagel), but coated in this mustard-tarragon sauce, it’s so flavorful. A grainy Dijon mustard adds a gritty texture against the soft salmon and really makes a satisfying, light and healthy pasta salad.
Definitely a lower-carb brunch option than the bagel and a new way to enjoy smoked salmon.
Your favorite pizza bagel.
PS: Congratulations to the winner of the spiralizer giveaway. For those of you who did not luck out, there will be more opportunities soon, so stay tuned.
- 1 medium zucchini, Blade C
- 2-3oz smoked salmon, cut into 2" strips
- 3 tbsp cooked green peas
- For the mustard-tarragon dressing:
- 1 tbsp olive oil
- 1 tbsp minced shallots
- 6 tarragon leaves, sliced thinly
- 2 tbsp country/grain Dijon mustard
- 1 tbsp vegetable broth
- 1 tbsp nonfat plain Greek yogurt
- salt and pepper, to taste
- Place a large skillet over medium heat and add in the oil. Once the oil heats, add in the shallots. Cook for about 2 minutes or until the shallots soften.
- Add in the tarragon and vegetable broth. Cook until the broth reduces.
- Add in the dijon mustard, stir to combine and then add in the Greek yogurt. Stir until creamy, season with salt and pepper, and add in the zucchini noodles.
- Toss the noodles to combine and coat with the dressing. Add in the peas and smoked salmon, toss to combine and plate onto a dish. Enjoy!