Salmon Pasta Recipes Biography
Source(google.com.pk)
Recipe 1: 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 2: Salmon and broccoli pasta salad
Ingredients:
225g farfalle pasta
2 heads broccoli, separated into florets
2 carrots, peeled and chopped
250ml olive oil
2 teaspoons soy sauce
3 tablespoons red wine vinegar
2 cloves garlic, pressed
3 tablespoons fresh lemon juice
salt and pepper to taste
300g tinned salmon, drained
Method:
1. Bring a large pot of lightly salted water to the boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. Bring a separate large pot of water to the boil. Add the broccoli and carrots, and cook in the boiling water until tender, 2 to 3 minutes; drain.
3. Combine the olive oil, soy sauce, red wine vinegar, garlic, lemon juice, salt and pepper in a sealable container; seal. Shake vigorously to make the dressing.
4. Toss together the drained pasta, drained vegetables, salmon and dressing in a large bowl. Store in fridge up to 4 days.
Recipe 3: Smoked Salmon Pasta Salad
Ingredients:
225g pasta bows (farfalle)
2 tablespoons extra-virgin olive oil
225g cucumber, sliced
225g smoked salmon, chopped
1 large tomato, sliced
1 small red pepper, julienned
salt and freshly ground black pepper to taste
55g Monterey Jack cheese, divided
125ml blue cheese salad dressing
Method:
1. Bring a large pot of lightly salted water to the boil and add pasta. Cook until al dente, 8 to 10 minutes. Drain and rinse under cold water. Transfer to a serving bowl and gently toss with the olive oil until all the pasta is coated. Cover and chill at least 30 minutes.
2. Arrange the cucumber slices around the edges of the pasta. Top pasta with smoked salmon, tomato and red pepper. Season with salt and pepper. Top with cheese and salad dressing to serve.
Recipe 4: Pasta salad with smoked salmon
Ingredients:
315g fusilli pasta
1 small carrot, grated
1 small onion, chopped
1/4 cucumber, diced
2 sticks celery, diced
225g smoked salmon, cut into 1.75cm pieces
5 tablespoons mayonnaise
2 teaspoons lemon juice
1 pinch salt
1 pinch ground black pepper
1 pinch cayenne pepper (optional)
Method:
1. Fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Stir in the fusilli; return to the boil. Cook the pasta uncovered, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well and rinse with cold water. Transfer cooled pasta to a large bowl.
2. Toss the carrot, onion, cucumber, celery and salmon with the pasta; mix well.
3. Combine the mayonnaise, lemon juice, salt, pepper and cayenne pepper in a small bowl; mix well. Pour sauce over pasta mixture. Mix well to coat evenly.
Recipe 5: Smoked salmon and egg pasta salad
Ingredients:
150g pasta
3 hard-boiled eggs, sliced
150g smoked salmon, chopped
1 onion, halved and sliced into thin rounds
2 tablespoons olive oil
2 tablespoons wine or apple vinegar
1 tablespoon prepared sweet mustard
salt and pepper to taste
Method:
1. Cook pasta al dente. Drain, and rinse in cold water.
2. Toss pasta, sliced onion and salmon in a bowl. Add eggs and season with salt and pepper.
3. Combine vinegar with oil and mustard; whisk well with a fork. Drizzle the dressing over the pasta salad.
Recipe 6: Smoked Salmon and Prawn Pasta Salad
Ingredients:
225 g tri-coloured pasta assortment
3 tablespoons curry powder
350g fresh prawns
115g smoked salmon, chopped
200g frozen green peas, thawed
1 tablespoon chopped fresh tarragon
1 teaspoon lemon juice
3 tablespoons olive oil
salt to taste
ground black pepper to taste
Method:
1. Fill a large saucepan with salted water and bring to the boil. Add the curry powder, let it dissolve, then add the pasta. When the pasta is cooked but still firm, drain and cool with running water. Drain again thoroughly and place in a large salad bowl.
2. Fill a large pot with salted water and bring to the boil. Boil the prawns until they turn pink and curl slightly, 2-3 minutes. Drain, place under cold running water and drain again. Peel and devein the prawns and set aside.
3. Add the prawns, smoked salmon and green peas to the pasta.
4. In a small bowl stir together the tarragon, lemon juice, salt and pepper. Add the oil and stir vigorously until blended.
5. Pour dressing over pasta dish. Toss well and serve.
Recipe 7: Smoked salmon with pasta bows
ngredients:
250 g (8½ oz) farfalle (pasta bows)
100 g (3½ oz) shelled fresh or frozen peas
150 g (5½ oz) watercress
1 garlic clove
4 sprigs of parsley
2 sprigs of fresh tarragon
5 spring onions, chopped
4 tbsp plain low-fat yogurt
2 tbsp mayonnaise
½ red onion, chopped
2 tbsp capers, rinsed
¼ cucumber, diced
1 tbsp sunflower oil
1 tbsp white wine vinegar, or to taste
125 g (4½ oz) smoked salmon, cut into thin strips
salt and pepper
Method:
1. Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente, adding the peas 2–3 minutes before the end of the cooking time. Drain in a sieve and rinse well with cold water, then drain again.
2. While the pasta and peas are cooking, put 50 g (1 3/4 oz) of the watercress in a food processor or blender and process until finely chopped. Add the peeled garlic clove, parsley, tarragon and half of the spring onions, and process to a fine purée. Add the yogurt and mayonnaise, and process briefly to combine. Stir in the remaining spring onions, and season with salt and pepper to taste.
3. Add the dressing to the cooked pasta and peas, and mix well together. Divide among 4 plates. Toss the remaining watercress with the red onion, capers, cucumber, oil and vinegar, and spoon over the pasta salad. Arrange the pieces of smoked salmon on top and serve.
Salmon Pasta Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pasta Recipes Salmon Recipes
Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pasta Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pasta Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pasta Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pasta Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pasta Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pasta Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pasta Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pasta Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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