Broccoli Pasta With Salmon Food

ITALIAN BROCCOLI & SALMON BAKE

Steps:

• Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
• While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
• Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
• Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.

CREAMY SALMON LINGUINE

Steps:

• Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking., Meanwhile, in a large skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened, stirring constantly., Add salmon, salt and pepper; heat through. Drain linguine and broccoli; add to skillet. Stir in cheese, basil, capers and lemon zest.

GARLIC OIL SAUTEED PASTA WITH BROCCOLI

Steps:

• In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
• Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
• Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
• Cook's Note: Use pasta water if the pasta was made fresh.
• Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

BROCCOLI PASTA WITH SALMON

Steps:

• Wash and clean the broccoli, cut it into small flowers and cook it in boiling saltwater for 4 minutes.
• Set aside.
• Take it out and cook the pasta in the same water until al dente.
• Set aside.
• Cut the salmon into thin slices and then into bites (never into cubes).
• Whisk the eggs and add milk, a pinch of salt and the freshly grinded black pepper.
• Put the pasta in a nice salad bowl, pour the eggs over it, add the broccoli and at last the salmon and blend.
• Serve or store in fridge for up to 24 hours.

SALMON AND BROCCOLI PASTA WITH CREAMY DILL SAUCE

Steps:

• Bring a large saucepan of water to the boil (optionally add 1 teaspoon salt) and cook the pasta for the time indicated on the packet.
• Drain the pasta and keep warm.
• Cut the broccoli into florets and slice the mushrooms.
• Place the broccoli in a microwave safe dish, cover with plastic wrap and cook on high for 3 minutes or until the broccoli is just tender. Set aside.
• Saute the mushrooms in the extra butter until softened. Set aside.
• Pour one cup of milk into a large saucepan and add the butter, dill and parsley. Heat until the butter has melted.
• Add the fish (skin side down), cover with a lid and poach gently for about 6 minutes.
• Using a spatula, carefully turn the fish over and poach for a further 3 minutes until the salmon is cooked through and can be flaked with a fork.
• Remove the salmon from the pan (leave the poaching liquid in the pan) and carefully remove the skin. Discard the skin and break the salmon into flakes.
• Mix 1 tablespoon cornflour with the second cup of milk and add to the poaching liquid in the frying pan. Add salt to taste and stir over a low heat until the sauce has thickened.
• Add the pasta to the sauce and stir until well coated. Add in the broccoli and mushrooms then stir in the frozen peas.
• Stir over a low heat until piping hot and the peas have defrosted.
• Stir in the salmon and serve.

SALMON ALFREDO

Steps:

• Cook noodles according to package directions, adding broccoli for the last 3 minutes of cooking; drain and keep warm.
• Meanwhile, in a medium saucepan whisk together milk and flour; add chives and garlic. Cook and stir over medium heat until thickened and bubbly. Add salmon and lemon peel. Heat through.
• Place noodle mixture on a serving platter; spoon salmon mixture on top. Sprinkle with Parmesan cheese, and, if desired, freshly ground black pepper.

PASTA WITH SALMON, BROCCOLI RABE, AND GARLIC

Steps:

• Cook pasta in a large pot of generously salted boiling water until al dente; add broccoli rabe 2 minutes before pasta is done. Reserve 1 cup pasta water; drain pasta and broccoli rabe.
• Combine oil, garlic, and red-pepper flakes in pot over medium. Cook, stirring, until garlic is just softened, about 2 minutes. Add pasta, broccoli rabe, and cheese to pot; toss to coat. Add reserved pasta water, a little at a time, until sauce evenly coats pasta. Gently fold in salmon. Serve, with more cheese and red-pepper flakes and a drizzle of oil.

BAKED SALMON AND BROCCOLI

Steps:

• Add broccoli florets to a sheet pan, drizzle with olive oil and toss to coat. Spread broccoli to the outside of the pan to make room for the salmon.
• Add salmon fillet(s) to the center of the sheet pan, surronded by the broccoli. Evenly add lemon slices and butter to the top of the salmon. Salt & pepper the whole pan to taste.
• Transfer to a cold oven. Heat oven to 400ºF. Bake 20 minutes until salmon is fully cooked/flakes easily apart with a fork, serve immediately.

SALMON BROCCOLI PASTA

Steps:

• Boil water in a large pot (cook broccoli then use same water to cook pasta to save time). Pull the broccoli apart into small trees. Cook broccoli for about 5 minutes and take out and drain and run under cold water.
• Keep the pot of water on and boiling then add salt and cook pasta according to package directions; drain and drizzle a little olive oil to keep from clumping, set aside.
• Melt the butter and add the olive oil using low heat in a large sauce pan (or use the same pot to reduce dishes).
• Saute garlic and cook for about 4 minutes, add in half and half, a little salt, and cook just until half and half is heated up.
• Add the broccoli, salmon, and pasta, let that soak up the sauce.
• Next add the ricotta cheese and mix it inches Season with salt and pepper to taste.
• Add chives if desired.
• Sprinkle with parmesan cheese and serve.

CREAMY SALMON AND BROCCOLI PASTA

Steps:

• Cook your favorite pasta according the directions on the packaging. Set aside.
• Bring a big pot of water to a boil. Add salt. Wash and cut the broccoli into small florets. Cook the broccoli 8 to 10 minutes. Drain and set aside.
• In a hot pan, melt some butter, or olive oil if you prefer, and pan-sear the salmon for 6-7 minutes on each side. Add salt and pepper to it.
• Once fully cooked, you can crumble it. Set aside.
• Chop your garlic and onions. Set aside.
• In a hot pan, pour the olive oil, sauté the garlic and onions until translucent.
• Add in the cream and simmer for a minute or 2. Stir well.
• Add in the pasta, the broccoli, and the salmon. Toss well.
• Top your salmon pasta with black pepper if you wish and sprinkle with parmesan cheese.
• Serve and eat right away! Bon Appetit!

SALMON AND BROCCOLI PASTA

Steps:

• Pre-heat oven to 190C. Gently fry the onion and garlic in a splash of olive oil with the oregano until soft.
• Add the tomatoes and chili, season with black pepper and salt and simmer for up to half an hour until the sauce has reduced and tomatoes have broken down. You can mash up the tomatoes towards the end with a spoon.
• Halfway through the sauce cooking time, place the salmon fillets on a baking tray, drizzle with olive oil and season with black pepper and salt. Roast in the oven for 12 minutes.
• Cook the pasta according to the instructions and steam the broccoli for ten minutes.
• When the sauce is cooked add a splash of red wine vinegar and the cream and stir through. Break up the salmon into bite size chunks and stir into the pasta.
• Serve the salmon pasta over the tagliatelle and scatter the broccoli over top. Great with a good sprinkling of parmesan too.