Pasta With Smoked Salmon And Sun Dried Tomatoes Recipes

SMOKED SALMON PASTA

Smoked Salmon Pasta image

This pasta originally came to be from the miscellaneous ingredients in my fridge, and depending on whom I'm cooking for, it changes a little each time I make it. The recipe makes enough for a party or for leftovers, which is a bonus because it's excellent the next day, whether you serve it cold or reheated. -Jackie Hennon, Boise, Idaho

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 pound uncooked spiral or penne pasta
2 tablespoons olive oil
2 large tomatoes, diced
2 cups water-packed artichoke hearts, drained and chopped
1-1/2 cups kalamata olives, pitted and halved
1 cup chopped oil-packed sun-dried tomatoes
3/4 cup chopped onion
8 ounces smoked salmon fillets
2 tablespoons sun-dried tomato pesto
2 teaspoons dried basil
3/4 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
1/4 cup crumbled feta cheese

Steps:

In a large saucepan, cook pasta according to package directions for al dente. Meanwhile, in a Dutch oven, heat olive oil over medium-low heat. Add next 5 ingredients. Break salmon into bite-sized pieces; add to tomato mixture. Stir in pesto, basil and red pepper flakes. Cook, stirring occasionally, until vegetables are crisp-tender, 8-10 minutes., Drain pasta. Add to salmon mixture; stir to combine. Top with cheeses.

Nutrition Facts : Calories 433 calories, Fat 16g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 924mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 4g fiber), Protein 17g protein.

PASTA WITH SMOKED SALMON AND SUN-DRIED TOMATOES

Pasta with Smoked Salmon and Sun-dried Tomatoes image

I came up with this recipe after someone gave me a 5-pound slab of smoked salmon for Christmas one year. I mean...what does one do with that much salmon besides slapping it on a shmeared bagel? I just started grabbing stuff from the fridge/pantry. This is the result. It's actually very decadent.

Provided by Torrey Moseley @Torrey

Categories Fish

Number Of Ingredients 11

Ingredients

1/2 pound(s) smoked salmon (or lox tidbits)
1 pint(s) heavy cream
3 tablespoon(s) butter
2 tablespoon(s) oyster sauce
1 teaspoon(s) garlic, chopped
1/2 cup(s) fresh parmesan cheese, grated
1/2 cup(s) white zinfandel wine (optional)
2 to 3 tablespoon(s) fresh parsley, chopped
4 to 6 - sun-dried tomato halves (about 1/2 cup)
- pasta of choice for 4 people
- ground pepper to taste

Steps:

Cut up salmon into small pieces. I usually do 1/2 inch x 2 inch strips. HINT: If you don't have 5 pounds of smoked salmon laying around, you can find "lox tidbits" at your local market. They're perfect for this dish as they are odds and ends cut off their big pieces of lox. You can also use those packages of pre-cooked glazed or peppered salmon if you like.
Cut up sun-dried tomatoes into thin strips (1/4 inch by 1 inch).
Cook, drain pasta. Fusili works well as it will grab and hold onto the sauce. I also like to make this with angel hair, linguine or regular spaghetti pasta.
In large, non-stick skillet, melt butter and add cream. Bring to boil, stir, cook until slightly thickened.
OPTIONAL STEP: Add the White Zinfandel wine now and continue cooking to reduce liquid until mixture slightly thickened like in previous step. NOTE** may completely skip this step and omit the wine if desired.
Add parmesan cheese, garlic, pepper and oyster sauce. Stir, and continue cooking until mixture is thickened to sauce consistency.
Reduce heat to low. Gently fold in salmon and sun-dried tomato pieces. Continue to cook on low for just a few minutes until salmon is heated.
Spoon salmon sauce over cooked pasta. Sprinkle with freshly chopped parsley. Toss lightly to coat pasta. Serve immediately

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