Smoked salmon and pasta are a classic culinary pairing – and our sampler brings home everyone's favorites. For quick, easy weeknight dinners, we've curated an irresistible trio that combines America's finest smoked salmon with ravioli, fettuccine and mac & cheese. Sustainably harvested by local fishermen, the wild sockeye salmon is lightly smoked using artisan techniques for a delicate, savory flavor. These signature entrees come to us from SeaBear, a Washington state company founded in 1957 by Anacortes fisherman Tom Savidge.
Smoked Salmon Ravioli: Classic Italian-style ravioli filled with creamy ricotta, savory parmesan and smoked salmon, highlighted by a touch of garlic. (1 lb.)
Smoked Salmon Alfredo: Fresh, handmade fettuccine in a creamy white sauce, accented by succulent pieces of smoked salmon. (2 lb. 6 oz.)
Smoked Salmon Mac & Cheese: Penne pasta and smoked salmon in a rich, velvety sauce, featuring mozzarella, parmesan, white cheddar and Monterey jack cheeses. (1 lb.)
