Salmon With Penne Pasta Alfredo 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.

CHEESY PASTA ALFREDO WITH SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Heat Alfredo sauce in a medium saucepan over medium heat.
• Place salmon in a baking dish. Mix the lemon juice and vinegar in a small bowl, and pour over the salmon. Season with basil and parsley.
• Bake salmon 15 minutes in the preheated oven, until easily flaked with a fork. Remove from heat, and break into bite sized pieces.
• Bring a large pot of lightly salted water to a boil. Add rotini, and cook 8 to 10 minutes or until al dente. Drain, and place in a large bowl.
• Gently toss the salmon, pasta, and Alfredo sauce together in the large bowl. Serve with the Parmesan cheese.

ALFREDO PASTA WITH SALMON

Steps:

• Preheat the oven to 200 degrees C/ 390 degrees Fahrenheit.
• Wrap the salmon fillet in kitchen foil and bake for 15 minutes until cooked through.
• Meantime, cook the spaghetti according to the packet instructions.
• Retain one quarter of cup of the cooking water, and drain the rest.
• In pan, add the double cream and garlic and bring to a boil.
• Toss the spaghetti to coat, add the cooked water, parmesan, and season with salt and pepper.
• Remove the salmon from the oven and use a fork to flake it, then add it to the spaghetti together with the lemon juice and mix everything well.
• Transfer to a plate and garnish with chopped dill.
• Serve immediately.

SMOKED SALMON ALFREDO SAUCE

Steps:

• Saute onion in the butter in a pan until clear. Add the salmon and saute at medium to low heat for approximately 2 more minutes. Very gradually, start to add the cream. Stir constantly until thickened. Sauce should be very thick once you have added all the cream. Top with tomato and parsley; season with pepper.

SALMON WITH PENNE PASTA ALFREDO

Steps:

• Garlic Butter (steps 1 - 6):.
• Completely soften 1/2 cup of butter (1 stick).
• Melt butter and olive oil in a small saucepan.
• Sauté minced garlic approximately three minutes until just cooked.
• Combine garlic/butter mixture with the rest of the garlic butter ingredients.
• Refrigerate while salmon in prepared, so that butter is somewhat soft but still holds its shape.
• Fettuccine Sauce: (steps 7 - 10):.
• Melt butter in saucepan and add cream and egg yolk, well beaten.
• Heat, stirring until well thickened.
• Add Parmesan cheese, parsley, salt, and pepper.
• Main recipe: (steps 11 - 19):.
• Preheat oven to 350 degrees F.
• Bake salmon until done (allow approx 20 minutes). Alternatively, salmon may be grilled if you prefer.
• Boil penne pasta per package instructions or to desired doneness.
• Add washed spinach to the pasta during the last minute of cooking.
• Pour Alfredo sauce over drained pasta and spinach, toss to coat.
• Top pasta with diced tomatoes.
• Top each serving with a salmon fillet.
• Top each salmon fillet with a dollop of garlic butter.

GARLICKY PESTO SALMON WITH PENNE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water; set aside.
• Meanwhile, cut salmon into small pieces.
• Melt butter in a nonstick pan over medium heat. Add salmon and stir a few times. Add asparagus tips, artichoke hearts, green onions, garlic, salt, and pepper. Saute until salmon is almost cooked, garlic is golden, and asparagus is tender, about 5 minutes.
• Add cream and bring to a boil. Stir in pesto. Boil until sauce is reduced by at least 1/4 to 1/2. Add penne and toss thoroughly to coat.
• Sprinkle with Parmesan cheese and parsley and serve hot.

SALMON AND BROCCOLI ALFREDO WITH PASTA

Steps:

• In a large stockpot, cook noodles as directed on package.
• While noodles are cooking, flake and drain salmon.
• Yes, this is necessary!
• I was new to canned salmon, and so I didn't believe the instructions, but I soon discovered that salmon truly does come in huge, icky lumps.
• When noodles are 2 to 4 minutes away from being done, add the broccoli to the water.
• This will probably stop the water from boiling, so those 2 to 4 minutes might end up closer to 8 to 10 minutes instead!
• This happened to me, but, amazingly, even with 8 extra minutes of cooking time the broccoli did not become mush.
• Drain pasta and broccoli, reserving about a cup of the cooking water.
• Return noodles and broccoli to pot.
• Add Alfredo and seasonings to taste (I recommend lots of black pepper and--even better--Trader Joe's Sun-Dried Tomato Seasoning Splash, which is sold, not surprisingly, at Trader Joe's-- about 8 teaspoons of it).
• If the sauce is too thick, and it likely will be, dribble in the reserved cooking water slowly until the consistency is right.
• And you're done.
• Woo hoo.
• You just opened some cans, and a jar, and a box, and a package, and now you have yummy pasta.
• Enjoy.