Creamy Salmon Pasta Salad Food

SALMON PASTA SALAD

Steps:

• 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.

SALMON PASTA SALAD

Steps:

• If using canned salmon, pick the salmon meat from the bones and skin and set aside. If using cooked fresh salmon, break into large, bite-sized pieces.
• The cooked pasta will be added to the dressing while it is still hot so make the dressing and prepare the vegetables before cooking the pasta.
• Make the dressing in a very large bowl by combining the mayonnaise, sour cream, mustard, vinegar, sugar, celery salt, pepper and garlic powder.
• Measure out and prepare the rest of the ingredients.
• Place a large pot of salted water on to boil and cook the pasta to al dente.
• Just before pouring the pasta into a colander, add the frozen peas to the water then immediately pour the pasta and peas to drain into the colander.
• Shake off as much water as possible and dab the pasta with paper towels to soak up any last drops.
• *Pour the hot pasta and peas into the large bowl that has the dressing and gentle toss to combine.
• Add the red bell pepper and the onions and toss again.
• Finally add the cooked salmon and gently fold to combine without breaking up the salmon too much.
• Pour the mixture onto a sheet tray in a single layer* and place in the refrigerator uncovered for a quick cool down.
• After an hour, remove the tray from the refrigerator and pour into a large serving bowl and refrigerate again until completely chilled, about 1-2 more hours.
• Serve as a cold entrée over a bed of lettuce or as a side dish with a grilled meat.

CREAMY SALMON PASTA RECIPE

Steps:

• Cook the pasta according to directions, drain, and set aside.
• Season the salmon filets with salt and pepper and set aside.
• Cook the salmon filets with 1 Tbsp of the oil over medium heat for about 4-6 minutes on each side (or until it feels firm to the touch and is fully cooked).
• While the salmon is cooking, whisk together the almond milk, garlic powder, and salt/pepper (to taste) in a mixing bowl until smooth.
• Heat the olive oil in a sauce pan over medium-high heat.
• Add in the almond flour and whisk to create a paste.
• Add in the almond milk mixture and whisk, bringing to a simmer.
• Continue to simmer and whisk continously for about 7-10 minutes as the sauce heats up, reduces, and thickens.
• Remove from heat and let the sauce sit for about 3 minutes.
• Add in the pasta and stir, coating it evenly in the creamy sauce.
• Cut the salmon into small pieces and lightly mix it into the pasta and sauce.
• Serve and enjoy!

CREAMY SALMON PASTA

Steps:

• Pat the salmon dry with paper towels. Drizzle over the olive oil and season with salt and pepper.
• Heat a nonstick frying pan over high heat. Add the salmon, skin-side down, and cook until the skin is crispy and golden (approximately 3-4 minutes). Carefully flip the fish over and cook for another minute or two on the other side until done to your preference. Remove from the pan and set aside.
• Add the butter to the pan then add the onion. Cook for a few minutes until softened and add the garlic. Cook for 30 seconds then pour in the cream. Add the dill and lemon then bring to a gently simmer.
• Simmer the cream sauce for 5-7 minutes until it coats the back of a spoon. Flake in the salmon and season with salt and pepper.
• Add the pasta and toss until the pasta is coated in the sauce. If necessary add a few tablespoons of pasta water.
• Taste and adjust seasoning then serve.

CREAMY SALMON PASTA SALAD

Steps:

• Melt butter in a medium pot over high heat. Add wine to the pot and allow half to cook off, 2 to 3 minutes.
• Cover the bottom of the pot with onion slices. Score the skin side of the salmon to prevent curling. Lay salmon on the onion slices, skin side up. Reduce heat to low and cook until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 10 to 12 minutes. Remove salmon from the pot and let cool.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Meanwhile, place mayonnaise, white wine vinegar, celery salt, paprika, and pepper in a medium bowl. Stir well. Remove 1/2 of the dressing and refrigerate until serving.
• Drain macaroni and add to the bowl of dressing; turn to coat. Add celery, carrot, red pepper, peas, and green onions. Turn to coat. Remove skin from the salmon and cut into rough chunks. Add to the macaroni and stir gently. Chill for at least 2 hours.
• Add remaining dressing to the salad and toss. Taste and adjust salt, if necessary.

CREAMY SEAFOOD PASTA SALAD

Steps:

• Cook pasta in boiling water according to package instructions or until firm to the bite. Rinse with cold water. Drain and place in serving bowl. In medium nonstick skillet sprayed with vegetable spray, sauté seafood just untill cooked, approximately 3 minutes. Set aside. Add red and green peppers, onions, carrots and green onions to pasta. Add seafood. Make the dressing: In small bowl combine yogurt, mayonnaise, dill, lemon juice, garlic and mustard. Pour over pasta. Toss and chill. TIPS: firm fish filets can be used with or instead of mxed seafood. Be careful not to over cook. Grilled fish instead of sautéed makes an excellent variation. Make ahead: Pasta salad and dressing can be prepared early in day. Do not toss untill ready to serve.

CREAMY SALMON PASTA

Steps:

• You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
• While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
• Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
• Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.

ONE-PAN CREAMY SALMON PASTA

Steps:

• Heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil
• Cut a 15 oz piece of fresh salmon into 2 fillets, season with sea salt & black pepper
• After heating the olive oil for 2 minutes, add in the fillets of salmon, skin side up, using a spatula push down on the fillets for 30 seconds, after 3 minutes flip to cook the other side, after a total cooking time of 6 minutes remove the salmon fillets from the pan, set aside and cover with foil paper
• Using the same pan with the same heat, add in 1/2 onion finely diced and 4 cloves garlic roughly minced, mix with the olive oil, after 2 minutes add in a generous 1/2 tsp sweet smoked paprika and quickly mix together, then add in a 15 oz can diced tomatoes, 2 tbsp finely chopped parsley and season with sea salt & black pepper, mix together, then add in 2 cups cold water and bring to a boil, then add in 2 cups uncooked penne pasta and mix around so the pasta is evenly distributed
• Meanwhile, flake the reserved salmon and remove the skin
• After 9 to 10 minutes and most of water has been absorbed by the pasta but there is still some water left, add in 2 cups chopped bagged spinach and the salmon, cover the pan with a lid and lower the heat to a low-medium, simmer for 4 minutes, then turn off the heat and remove the lid
• After letting the pasta cool off for about 1 minute, add in 1/2 cup greek yogurt at room temperature, season the yogurt with black pepper and mix everything together until well combined, sprinkle with freshly chopped parsley and serve at once, enjoy!

PASTA SALAD WITH SALMON AND CREAMY CILANTRO DRESSING

Steps:

• Bring a large pot of water to a boil, and salt the water generously. Cook the pasta according to package directions, drain, and rinse with cool water.
• Meanwhile, in a food processor or blender, combine the cilantro leaves, shallots, and Dijon. Puree, add the mayonnaise and yogurt, if using, cream, salt, pepper, and cayenne and puree. Taste and adjust seasonings.
• In a large bowl, combine the pasta, cilantro sauce, and salmon pieces, and toss gently to combine well. Garnish with additional cilantro leaves, if desired, and serve.

CREAMY SALMON AND PASTA SALAD

Steps:

• In a large stock pot boil pasta in water.
• After 7 minutes add the green beans, asparagus and broccoli.
• Drain and plunge into ice water to stop the cooking process.
• Drain well.
• In a large bowl combine the mayonnaise, dijonnaise, lemon juice, dill, salt and pepper and whisk well.
• Add the salmon, pasta and cooked veggies along with the sweet bell pepper.
• Toss gently and serve.

CREAMY ASPARAGUS & SALMON PASTA

Steps:

• Bring a large pot of water to boil and cook the bow tie pasta according to package directions until al denté.
• When noodles are done cooking, use a slotted spoon to transfer the pasta to a colander, reserving the pasta cooking water in the pot. Reheat the pot of water over medium heat and add the chopped asparagus spears, cooking until they turn bright green, about 1-2 minutes, then transfer to the same colander as the pasta. You want the asparagus to still have a snap to but not taste raw.
• While the pasta and asparagus are cooking, pour the cream into a 12-inch skillet and bring to a boil, then reduce to simmer and cook until reduced by half and the cream easily coats the back of a spoon.
• Add the lemon zest, Parmesan cheese, fresh dill and cooked salmon to the cream and stir until the Parmesan is melted into the cream and the salmon is warmed through. Season with kosher salt and freshly ground pepper.
• Add the cooked bow tie pasta to the skillet and toss to coat. Add more salt and pepper if desired, and top with more Parmesan cheese and dill if desired. Serve immediately.

SMOKED SALMON PASTA SALAD RECIPE

Steps:

• Cook the pasta in well salted water for 2 minutes longer than the packet suggests. Once cooked, drain and quickly cool the pasta under cold. running water.
• Mix the mayonnaise and sour cream together in a small bowl, season with salt and pepper.
• Pour the dressing over the pasta and stir gently to coat the pasta.
• Add the chopped celery, gherkins, dill and chives to the pasta and then fold together to combine all the ingredients.
• Add the smoked salmon pieces and stir well.
• Grate in 1 tbsp of lemon zest (save the lemon for a G&T later)
• Garnish with extra dill and chives and serve, or refrigerate for upto 24 hours.

CREAMY SALMON AND SNOW PEA PASTA SALAD

Steps:

• Boil the pasta adding the snow peas to the water two mins before end of cooking time. Cool under running water then drain.
• Steam salmon for 7 minutes or microwave on high for 2-3 minutes until the flesh flakes easily.
• Peel away any skin, break into large flakes and allow to cool.
• Mix the lemon zest, juice and creme fraiche together and season to taste. If you need to, loosen the mixture with a little water to make it the consistency of heavy cream.
• Toss the pasta, peas and arugula into the dressing, flake in the salmon, then gently turn in the bowl a few times.
• Serve.

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 PASTA IN LEMON GARLIC CREAM SAUCE

Steps:

• Preheat oven to 400 degrees F. Cook pasta in salted water according to package directions until al dente. Reserve 1 cup pasta water before draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
• Add salmon to a piece of foil skin side down and fold foil up around salmon to create a boat (don't cover); place on a baking sheet. Rub salmon with seasonings, drizzle with lemon juice then top with butter.
• Line the remaining pan with foil (optional for easy cleanup). Add broccoli and drizzle with 1 ½ tablespoons olive oil and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss to coat then spread into an even layer. Bake broccoli and salmon at 400 degrees F for 12-15 minutes or until salmon is almost opaque throughout (internal temp of 125-135 degrees F) and easily flakes with a fork.
• Meanwhile, melt butter in olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Sprinkle in flour and cook, while stirring for 1 minute.
• Turn heat to low and slowly whisk in chicken broth, heavy cream, pesto, and salt stirring constantly until smooth. Increase heat to medium high and bring the sauce to a simmer. Simmer until thickened, stirring often, approximately 3-5 minutes. Reduce heat to low and stir in lemon juice followed by Parmesan cheese until melted.
• Stir pasta and broccoli into the sauce until well combined. Flake salmon into large chunks and toss with pasta (it will break up more when tossing), adding additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or lemon juice to taste.

CREAMY SALMON PASTA

Steps:

• Cook the pasta according to package directions, just until done to al-dente. Drain, drizzle with a tiny bit of oil and season with salt and pepper; Toss well then set aside.
• Season the salmon with salt and Italian seasoning on both sides.
• Heat the oil in a large non-stick skillet over medium heat.
• Add salmon and cook for 3-5 minutes, then gently flip and cook for 3-4 minutes more, or until flaky. Set aside on a plate.
• To the same preheated skillet add garlic and sun-dried tomatoes. Cook for a minute then stir in the flour. Pour the milk little by little, stirring continuously until a smooth sauce forms.
• Add the spinach and stir until wilted. Season with salt and pepper to your taste.
• Add cooked pasta to the sauce and cook for a couple of minutes more, just until heated through.
• Meanwhile, flake the salmon with a fork and once the pasta is hot, stir it in and take off the heat.
• Garnish with freshly chopped parsley and freshly ground pepper if desired.
• Serve immediately and enjoy!

CREAMY SALMON PASTA

Steps:

• Cook the pasta in a saucepan on the hob according to the package instructions.
• Heat the oil or butter in a frying pan and add the onion and garlic. Cook for 2-3 minutes until softened but not browned.
• Cut the salmon into small pieces (I find it easier to do this with scissors) and then add to the pan along with the frozen peas and the stock cube.
• Remove 100ml of the water from the pasta and add that to the pan. Stir until the stock cube has dissolved.
• Cook this on low for about 5 minutes, turning the salmon pieces once.
• Remove from the heat and then stir in the cream.
• When the pasta has cooked, drain well and then add to the pan with the salmon. Mix well and then serve immediately.

CREAMY PASTA WITH SALMON

Steps:

• Cook the pasta according to packet instructions in a pan of salted boiling water, then drain.
• 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.
• Add the salmon cubes and double cream and continue to cook over a gentle heat for 5 minutes, or until the salmon has cooked through.
• Stir in the drained pasta and season with salt and pepper. Sprinkle over the parsley and serve.

CREAMY SALMON PASTA

Steps:

• 1. Cook the pasta according to the directions, in slightly salted water. 2. While the pasta is cooking, chop the onion finely and chop the red pepper and the salmon into medium chunks. 3. Soften the veg in a large frying pan on a medium heat along with the garlic. Then add the salmon chunks. 4. Immediately after adding the salmon, pour in the vegetable stock. 5. Leave to simmer for 4 minutes to allow the salmon to poach. 6. Pour the frozen peas into the boiling pasta water to cook for the remaining time with the pasta. 7. Take the frying pan off the heat and add the yoghurt. Stir through. 8. Drain the pasta and peas and then return them to the saucepan. 9. Add the contents of the frying pan to the pasta and stir through, making sure the pasta is well coated. 10. Serve with a side salad.

CREAMY SALMON PASTA

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Put the salmon fillets skin-side down on a baking-paper-lined tray, season well and put into the oven for 12-15 minutes or until cooked through.
• Meanwhile, cook the pasta following pack instructions until al dente, then drain, reserving some of the pasta water.
• In a small bowl, mix together the parmesan, crème fraîche, lemon zest and juice, black pepper, three-quarters of the parsley and some seasoning.
• Tip the pasta back into the pan with the sauce from the bowl and toss to combine, adding a splash of pasta water to create a sauce.
• Divide between two bowls, flake over the salmon and top with the remaining parsley.