Pasta With Salmon Sauce Denmark Recipes

LIGHT LEMON GARLIC PASTA WITH SALMON

Light Lemon Garlic Pasta with Salmon image

Get into summer full swing with this light lemon garlic pasta with salmon. Full of fresh, summer flavors!

Provided by The Cooking Jar

Time 30m

Number Of Ingredients 10

Ingredients

16 oz. rigatoni/pasta
1 teaspoon garlic, minced
2 tablespoons extra virgin olive oil
1/2 cup fresh basil leaves, finely chopped
Salt and pepper to taste
1 lb. salmon fillet
Zest of one lemon
2 tablespoons lemon juice
2 teaspoons capers
Parmesan cheese, shaved or grated

Steps:

Cook the pasta according to package directions.
Meanwhile, season salmon with salt and pepper to taste and bake at 350 degrees F for 15-20 minutes, depending on thickness.
Once the pasta is cooked, drain and toss with garlic, olive oil, basil and season with salt and pepper to taste.
Add lemon juice, zest and capers to the pasta and toss to mix.
Flake the salmon into bite-size pieces.
Gently toss salmon with the pasta.
Dish and serve hot topped with freshly grated or shaved Parmesan cheese.

Nutrition Facts : Calories 426 calories, Sugar 2.2 g, Sodium 493.8 mg, Fat 9.6 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 57.2 g, Fiber 2.6 g, Protein 27.2 g, Cholesterol 39.2 mg

SALMON ALFREDO PASTA

Salmon Alfredo Pasta image

A creamy Alfredo pasta tossed with flakes of hot smoked salmon (or plain cooked salmon). Make sure you follow the steps to toss the sauce and pasta with some of the pasta cooking water - it makes all the difference to create a luscious creamy sauce using only 1/2 cup of cream!

Provided by Nagi | RecipeTin Eats

Categories Dinner Pasta

Time 25m

Number Of Ingredients 10

Ingredients

8 oz / 250g dried fettuccine
3 tbsp / 50g unsalted butter
1 small shallot ((US) / eschallot (Australia), very finely minced (Note 1))
½ cup / 125 ml heavy cream ((Note 2))
¾ cup / 185 ml freshly grated Parmigiano Reggiano or parmesan ((Notes 3 and 4))
¼ teaspoon salt
Good grind of black pepper
6-7 oz / 180 - 200g hot smoked salmon fillet (, flaked (Note 5))
Fresh parsley ((optional))
Extra Parmigiano Reggiano

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.

Nutrition Facts : ServingSize 238 g, Calories 603 kcal

PASTA WITH SALMON SAUCE (DENMARK)

Pasta With Salmon Sauce (Denmark) image

My dear SIL has traveled the world and collected many wonderful recipes. Here is a simple recipe that was shared with her by a Danish cook.

Provided by Acerast

Categories Danish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb fettuccine
2 tablespoons flour
2 tablespoons butter
3 cups milk
4 ounces cream cheese
1 (7 1/2 ounce) can salmon, drained
2 tablespoons dill, fresh, chopped
1 dash salt
1 dash white pepper

Steps:

Cook pasta al dente, according to package instructions.
In a medium saucepan melt butter over medium heat.
Add flour, stirring until smooth.
Add milk slowly, stirring constantly until it is boiling.
Remove from heat and add cream cheese.
Return to medium heat, stirring until cheese is melted.
Stir in salmon and dill.
Add salt and pepper to taste.
Toss with fettuccine and serve.

Nutrition Facts : Calories 784.8, Fat 29.6, SaturatedFat 15.1, Cholesterol 192.3, Sodium 334.3, Carbohydrate 93.9, Fiber 3.9, Sugar 3.1, Protein 35.2

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