Dilled 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.

DILLED SALMON PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the next six ingredients. , Drain and rinse pasta in cold water; add to sour cream mixture. Stir in salmon. Cover and refrigerate. Serve over salad greens.

SALMON PASTA SALAD WITH DILL

Steps:

• Bring a large pot of lightly salted water to a boil. Cook cavatappi pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, run under cold water, drain again, and allow to cool.
• Whisk sour cream, mayonnaise, Parmesan cheese, dill, white wine vinegar, sugar, pepper, salt, garlic powder, and lemon zest together.
• Mix pasta and celery together in a large mixing bowl. Pour in dressing mixture and toss to coat. Gently stir in salmon pieces. Chill for at least 4 hours before serving.

SALMON DILL PASTA SALAD

Steps:

• Cook pasta according to directions on package.
• Combine next 6 ingredients.
• Drain and rinse past in cold water.
• Mix the pasta and sour cream mixture.
• Add salmon and toss gently.
• Refrigerate until ready to 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.

SMOKED SALMON, DILL AND CUCUMBER PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and chill by running it under cold tap water or, if you have time, putting it in a covered bowl in the refrigerator.
• Combine the yogurt, mayo, dill, salt, pepper, brown sugar, lemon juice and tabasco until well-blended (I use a kitchen mixer for this).
• Toss the dressing with the green onions, cucumber, salmon and pasta, (I use a mixer for this, too) and serve immediately.

LEMON DILL SALMON PASTA

Steps:

• Boil a salted pot of water for your pasta. Cook it al dente according to package directions. I suggest starting the sauce once the water's boiling.
• Season the salmon with salt & pepper and coat it in the flour.
• Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the salmon and cook it for 2 minutes/side, then take the fish out of the pan and set it aside.
• Add the chicken broth, lemon juice, and garlic to the pan. Let it bubble for about 30 seconds. Reduce the heat to medium.
• Add the cream, dill, and salmon back into the pan. Break the fish up with your spoon into bite-size pieces. Cook it for a few more minutes until it's cooked through and the sauce has reduced and thickened a bit.
• Drain the pasta and add it to the skillet. Toss it & serve immediately with parsley and parmesan cheese if desired.

LEMONY DILL SALMON PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
• Combine oil, shallots, lemon juice, capers, dill, lemon zest, garlic, salt, and pepper in a large bowl. Stir to combine. Add in the flaked salmon. Mix to incorporate.
• Drain cooked pasta and add to the salmon mixture. Toss to combine. Refrigerate before serving, at least 30 minutes. Top with freshly grated Parmesan cheese.

PASTA SALAD WITH SALMON AND DILL

Steps:

• Cook and drain fettuccine as directed on package. Rinse with cold water; drain.
• Cut carrots and zucchini lengthwise into thin slices, using vegetable peeler.
• Toss all ingredients. Serve immediately or refrigerate 1 to 2 hours or until chilled.

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.