SALMON ALFREDO PASTA
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
Time 25m
Number Of Ingredients 10
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
WHOLE-WHEAT SPAGHETTI WITH LEMON, BASIL, AND SALMON
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
- Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
- Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.
BAKED LEMON-BUTTER SALMON WITH PASTA
This is a super simple meal that is largely hands off. The bright lemon pairs beautifully with the tender garlicky salmon on a bed of pasta. Garnish liberally with some Parmesan cheese if desired!
Provided by Rebekah Rose Hills
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 390 degrees F (200 degrees C).
- Lightly salt and pepper salmon fillet on both sides, and place in a 2-quart baking dish. Squeeze 1 lemon half over the salmon, then sprinkle with minced garlic and 1/2 of the butter pieces.
- Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 15 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- When salmon is cooked, break apart into large chunks (it will break apart a little further when you toss it with the pasta.)
- Add cooked pasta to the baking dish with the salmon. Drizzle pasta and salmon with olive oil, and add remaining butter pieces. Zest the remaining lemon half and add to the pasta, then squeeze juice from the zested lemon into the pasta as well. Add parsley, salt, and pepper.
- Toss everything gently until pasta is well coated in the pan juices and everything you have added in, and salmon is evenly distributed amongst the pasta. Taste and adjust seasonings if necessary. Add a touch more butter or oil if needed, if your pasta is too dry.
Nutrition Facts : Calories 534.8 calories, Carbohydrate 46.9 g, Cholesterol 92.7 mg, Fat 26.8 g, Fiber 4.4 g, Protein 30.6 g, SaturatedFat 9.6 g, Sodium 427.8 mg, Sugar 1.9 g
SALMON PASTA
This method of cooking salmon makes for such tasty fish that you might want to serve it on its own. Just follow the first two steps, and serve the fillet with a green vegetable.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Heat the broiler. Put fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add parsley, brown sugar, 3/4 teaspoon salt, and 1 teaspoon pepper to the bag, and shake to mix.
- Press the mixture onto the skinless side of the salmon. Broil salmon, skin side down, until it is no longer red in the center, about 8 minutes.
- Flake the fish with a fork. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions until al dente, about 13 minutes. Reserve about 1/2 cup cooking water, and drain pasta. Return it to the warm pot, add spinach, and toss.
- In a bowl, mix together sour cream, lemon juice to taste, 1/2 teaspoon salt, and 2 tablespoons pasta water.
- Put pasta on plates, top with salmon, and drizzle with the sour-cream mixture. Or simply toss pasta and spinach in the pot with the salmon and the sour-cream mixture, adding pasta water as needed, and serve.
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