Salmon Pasta Recipe Biography
Source(google.com.pk)
Recipe 1: Creamy asparagus and salmon pasta
Ingredients:
375g dried bow-tie pasta
1 bunch asparagus, cut into 3cm pieces
1 cup light thickened cream
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
415g can Paramount red salmon, drained, skin and bones removed, flaked
Method:
1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender, adding asparagus for the last 3 minutes of cooking. Drain.
Step 2
2. Return pasta and asparagus to pan. Add cream, lemon rind, lemon juice, chives and salmon. Season with salt and pepper. Toss to combine. Serve.
Recipe 2: Creamy pasta with salmon
Ingredients:
450g/1 lb pasta, cooked according to packet instructions, drained
3 tbsp olive oil
1-2 garlic cloves, chopped
2 red onions, sliced
3 x 150g/5½oz fresh salmon fillets, skinned and cubed
300ml/10fl oz double cream
3 tbsp chopped fresh parsley
Preparation method:
1. Cook the pasta according to packet instructions in a pan of salted boiling water, then drain.
2. Meanwhile, heat the oil in a frying pan, add the garlic and red onion and fry for 3-4 minutes or until the onion has softened.
3. Add the salmon cubes and double cream and continue to cook over a gentle heat for five minutes, or until the salmon has cooked through.
4. Stir in the drained pasta and season, to taste, with salt and freshly ground black pepper. Stir in the parsley.
Recipe 3: Salmon Pasta Salad
Ingredients:
1 package (8 ounces) spiral pasta, cooked and drained
2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) pink salmon, drained, bones and skin removed
1-1/2 cups quartered cherry tomatoes
1 medium cucumber, quartered and sliced
1 small red onion, sliced
1/2 cup canola oil
1/3 cup fresh lemon or lime juice
1-1/2 teaspoons dill weed
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1 head lettuce, torn
Directions:
In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.
Recipe 4: Tuscan Salmon Pasta
Ingredients:
4 ounces uncooked linguine
1 salmon fillet (10 ounces), cut into 1-inch cubes
1 teaspoon minced fresh rosemary
5 tablespoons olive oil, divided
3/4 cup white kidney or cannellini beans, rinsed and drained
2 small plum tomatoes, chopped
6 garlic cloves, minced
Salt and pepper to taste
Directions:
1. Cook linguine according to package directions. Meanwhile, in a small skillet, saute salmon and rosemary in 2 tablespoons oil for 5 minutes or until salmon flakes easily with a fork. Add the beans, tomatoes, garlic, salt and pepper; heat through.
2. Drain linguine; and transfer to a large bowl. Add salmon mixture; toss gently. Drizzle with remaining oil.
Recipe 5: Lemony Salmon and Pasta
Ingredients:
1 whole garlic bulb
1 tablespoon water
3 tablespoons olive oil, divided
5 tablespoons Cajun seasoning
3 tablespoons honey
1 salmon fillets (2 pounds), cut into 2-inch pieces
3 plum tomatoes, quartered
1 medium sweet red pepper, cut into 1/4-inch strips
1 medium sweet yellow pepper, cut into 1/4-inch strips
1 large red onion, sliced
8 ounces uncooked penne pasta
1/3 cup butter, cubed
1/4 cup olive oil
3 tablespoons lemon juice
1 to 2 garlic cloves, minced
2 teaspoons grated lemon peel
1 tablespoon minced fresh parsley
1/2 teaspoon salt
Dash dried tarragon
Dash cayenne pepper
1/3 cup pitted ripe olives
1/4 cup sunflower kernels, toasted
Directions:
1. Cut top off garlic bulb, leaving root end intact. Place cut side up in a small ungreased baking dish; drizzle water around the garlic. Slowly drizzle 1 tablespoon oil into center of bulb. Cover and bake at 350° for 50-60 minutes or until garlic is very soft. Cool for 5 minutes. Squeeze softened garlic from skins; set aside.
2. Combine the Cajun seasoning, honey and remaining oil; spoon half over the salmon. In a bowl, combine tomatoes, peppers and onion; add remaining honey mixture and toss to coat. Place salmon and vegetables on a greased broiler pan. Broil 3-4 in. from the heat for 6-8 minutes or until fish flakes easily with a fork and vegetables are crisp-tender.
3. Meanwhile, cook pasta according to package directions. In a saucepan, combine the first nine sauce ingredients; cook and stir until butter is melted. Drain the pasta. In a large serving bowl, gently toss pasta, lemon sauce, softened garlic, salmon and vegetables. Sprinkle with olives and sunflower kernels.
Recipe 6: Dilled Salmon Pasta Salad
Ingredients:
1-1/2 cups tricolored spiral pasta
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
2 tablespoons chopped onion
2 tablespoons minced fresh dill or 2 teaspoons dill weed
1 cup fully cooked salmon chunks or 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
Mixed salad greens
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the next six ingredients.
2. Drain and rinse pasta in cold water; add to sour cream mixture. Stir in salmon. Cover and refrigerate. Serve over salad greens.
Recipe 7: Creamy Smoked Salmon Pasta
Ingredients:
6 tablespoons butter
1/2 onion, finely chopped
2 tablespoons plain flour
2 teaspoons garlic granules
500ml skimmed milk
60g grated Pecorino Romano cheese
150g frozen garden peas, thawed and drained
1 small tin mushrooms, drained
300g smoked salmon, chopped
1 (500g) packet penne pasta
Method:
1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Melt butter in a large frying pan over medium heat. Saute onion in butter until tender.
3. Stir flour and garlic granules into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms, and cook over low heat for 4 minutes.
4. Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.
Recipe 8: Smoked Salmon Pasta with Whisky Reduction
Ingredients:
450g dry penne pasta
1 tablespoon olive oil
1 medium onion, finely chopped
475ml fish stock
475ml white wine
3 tablespoons Scotch whisky
225g smoked salmon, chopped
475ml double cream
freshly ground black pepper to taste
40g Parmesan cheese, grated for topping
1 bunch Italian flat leaf parsley, chopped
Method:
1. Bring a large saucepan of lightly salted water to the boil. Place penne pasta in the saucepan, cook 8 to 10 minutes, until al dente and drain.
2. Heat the olive oil in a frying pan over medium heat and cook the onion until tender. Pour in the fish stock and white wine and cook until reduced by 1/2.
3. Remove the frying pan from heat and pour in the Scotch whisky. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the frying pan to medium heat, and mix in the salmon. Stir in the cream and bring the mixture to the boil. Continue to cook and stir until thickened.
4. In a large bowl, toss the cooked penne pasta with the salmon mixture. Season with pepper and top with Parmesan cheese and parsley to serve.
Recipe 9: Alysia's Creamy Salmon Pasta
Ingredients:
6 tablespoons butter, divided
1 tub double cream
4 salmon fillets
4 portions quick cook spaghetti pasta
salt and ground black pepper to taste
Method:
1. Melt 2 tablespoons of butter in a frying pan, then turn the heat to high. (Whilst the butter melts, place a large pan of water on high heat and wait for it to boil.)
2. Now put the salmon fillets (skin side down) into the hot pan and cook for 3 minutes, then turn the fillets over and cook for a further 2 minutes. Next, turn the heat down to medium whilst shredding the salmon fillets.
3. Once shredded, push the salmon to one side of the pan and season with sprinklings of salt and ground black pepper. In the empty half of the pan melt the remaining 4 tablespoons of butter (still on medium heat). Once melted, push the shredded salmon into the melted butter.
4. The pan of water should now be boiling, add salt to season and then the correct amount of spaghetti as per guidelines on packet and leave for 5 minutes (this only applies to quick cook 5 minute pasta).
5. Add 3/4 of the tub of double cream to the salmon in butter and stir until evenly mixed (i.e. until the sauce is one colour, not streaked with cream and butter). More cream may be added to thin the sauce if required.
6. Leave the salmon in the sauce for 4 minutes on low heat (simmer). Then drain the pasta and serve onto plates. Serve the salmon and sauce centrally and presto.
Salmon Pasta Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pasta Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pasta Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pasta Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pasta Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pasta Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pasta Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pasta Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pasta Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pasta Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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