PASTA WITH RED SAUCE AND SALMON
When preparing salmon, I usually cut off the skinny edges and freeze them in a zip-lock bag. Then there's fish on hand to throw into a quick dish like this one.
Provided by lucy k.
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large pan over medium heat.
- Add onion; cook 3 minutes.
- Add garlic; cook an additional 2 minutes.
- Add next 6 ingredients; simmer 20 minutes, stirring occasionally (gently to avoid breaking apart salmon).
- Cook pasta while sauce is simmering.
- Add water if sauce becomes too thick.
- Add parsley and basil a couple of minutes before serving.
SALMON AND PASTA IN CREAMY RED SAUCE
Steps:
- Lightly Saute Shallots in Olive oil for until tender. Add in Crushed Tomato's, simmer on medium heat for approx 5 mins. Added in Red Wine, Garlic, Salt, Pepper to taste. Simmer again for 2 mins. Reduce heat to Medium low. Add Salmon and pouche on both sides until tender but not over cooked. Remove Salmon and place on platter and cover. Increase heat to medium high. Add in Balsamic Vinger and allow sauce to reduce by 1/3. Add in Heavy cream and allow to blend with sauce, should be a rosey red color. While Sauce is reducing cook pasta until bite tender. Once sauce is cooked, cut up Salmon into cubes and add abck into sauce. Add in Tarragon and Cheese and mix well. Add in a pinch of sugar to cut down on acid of tomato's and vinger. Blend in pasta and cheese. Add additional salt or pepper to taste and remove from heat. When plating, make sure to reserve some sauce to coat. Serve with crunchy frech loaf or italian bread and enjoy.
CREAMY SALMON PASTA
Indulge in this creamy salmon dish for two. It's comforting and filling, and ready in just 30 minutes. Serve with a green salad
Provided by Anna Glover
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
- While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
- Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
- Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.
Nutrition Facts : Calories 1140 calories, Fat 77 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.23 milligram of sodium
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