Fusilli With Smoked Salmon Recipes

SALMON ALFREDO PASTA

Steps:

• Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 6)
• Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 7)
• Add the shallots and sauté for 2 minutes or until tender.
• Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes.
• Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.
• TAKE OUT 1/2 cup of pasta water PLUS scoop out an extra mug (extra, just in case). Then drain the pasta in a colander.
• Transfer the pasta and 1/2 cup of reserved pasta water into the fry pan with the sauce. Add salmon. Return the fry pan to the stove over medium heat. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify (Note 6) for 1 1/2 - 2 minutes, until the sauce coats the pasta - there should be no sauce pooled at the bottom of the skillet. (Note 7)
• Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.

FUSILLI WITH SMOKED SALMON

Steps:

• Cook and drain pasta as directed on package. Melt butter in 10-inch skillet over medium-high heat. Cook carrots, zucchini and bell pepper, stirring occasionally, until crisp-tender. Keep warm.
• Meanwhile, in 2-quart saucepan, heat Alfredo sauce until hot. Stir in cheese and dill weed; cook over medium heat about 1 minute or until cheese is melted. Stir in salmon.
• In large serving bowl, toss Alfredo sauce with vegetables and pasta. Serve immediately.

CREAMY FUSILLI WITH SMOKED SALMON

Steps:

• Boil cooked pasta according to package directions. Drain and reserve 1/3 cup pasta water.
• In the hot pasta pot, toss fusilli, cream cheese, chives, red bell peppers, onions, and salmon until well coated. Add a bit of the pasta water, a little at a time to help make a smooth creamy sauce.
• Season to taste with salt and pepper.
• Serve and enjoy.

PASTA WITH SALMON & PEAS

Steps:

• Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
• Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
• Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
• Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.

SMOKED SALMON MAC AND CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Melt butter in a 2-quart saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually pour in milk and continue to whisk until sauce is smooth and creamy. Simmer until sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in 1 cup fontina cheese, garlic salt, and pepper; set aside.
• Bring 6 quarts of salted water to a boil in a large pot. Add fusilli and cook for about 5 minutes. Drain. Return pasta to the pot and pour in bechamel sauce. Mix with a wooden spoon until pasta is completely coated with sauce. Gently stir in flaked salmon.
• Pour mixture into the prepared baking dish. Smooth out the top and sprinkle with remaining fontina cheese and panko.
• Bake in the preheated oven until bubbling and golden brown on top, about 25 minutes.