Easy Grilled Salmon Pasta Food

EASY GRILLED SALMON PASTA

Steps:

• Bring a large pot of lightly salted water to a boil; cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer linguine to a serving bowl.
• Heat butter and olive oil in a saucepan over medium-low heat until bubbling; cook and stir onion and yellow bell pepper in the bubbling butter mixture until softened, 5 to 10 minutes. Stir cream cheese into onion mixture until melted. Add salmon and milk; simmer until cooked through, about 3 minutes.
• Pour salmon sauce over linguine and toss to coat; garnish with dill and lemon slices.

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.

SALMON PASTA WITH GARLIC CREAM SAUCE

Steps:

• Cook the pasta in a large pot of salted boiling water according to package instructions. Drain.
• While the pasta boils, prepare the sauce. Toss the salmon in flour.
• Melt butter in a large skillet or Dutch oven over medium-high heat. Add salmon and saute for 1 minute. Add garlic, onion, mushrooms, salt and pepper. Cook until garlic is golden and mushrooms are tender, about 5 minutes. Stir in white wine, scraping the browned bits from the bottom of the skillet as you stir.
• Reduce the heat to medium-low and simmer until the sauce is reduced by half. Add cream and reduce to a medium consistency. Stir in frozen peas and cook for 1-2 more minutes, or until heated through. Remove from heat.
• Add cooked pasta to the skillet and toss to coat. Taste and season with additional salt and pepper, if necessary. Garnish with fresh parsley and serve.

LIGHT LEMON GARLIC PASTA WITH SALMON

Steps:

• Cook the pasta according to package directions.
• Meanwhile, season salmon with salt and pepper to taste and bake at 350 degrees F for 15-20 minutes, depending on thickness.
• Once the pasta is cooked, drain and toss with garlic, olive oil, basil and season with salt and pepper to taste.
• Add lemon juice, zest and capers to the pasta and toss to mix.
• Flake the salmon into bite-size pieces.
• Gently toss salmon with the pasta.
• Dish and serve hot topped with freshly grated or shaved Parmesan cheese.

LEMON PEPPER SALMON - EASY GRILLED SALMON RECIPE

Steps:

• Heat the grill to high heat (450-500°F). Brush the grates well and wipe grate with oiled paper towels until grate is black and glossy, 5 to 10 times, re-dipping towels in oil between applications.
• Combine olive oil with lemon juice, lemon pepper seasoning, and salt if using.
• Brush the salmon with half of the lemon pepper sauce and place it skin side up on the hot grill. Sear until surface is firm and grill marks have formed. Once you place the fillet on the grill, don't move it until it's ready to flip.
• When the fish is about 70% done, about 6 minutes, it should release along the charred grill marks more easily without sticking. Slide a thin spatula, preferably a fish spatula, between the fish and the grill to gently release any parts that might be sticking, and gently roll over to cook on the other side. Baste with the remaining Lemon Pepper sauce.
• Cook until the fish reaches the desired temperature (see Notes) or until it flakes with a fork.

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.

SIMPLE GRILLED SALMON

Steps:

• Prepare the grill. If you have a gas grill, turn it to high heat. If you have a charcoal grill, set it up for partial direct high heat.
• When the grill is hot, clean the grates and wipe with cooking oil to prevent the fish from sticking.
• Prepare the salmon by drizzling olive oil on each filet.
• Add the salt, pepper and garlic. Squeeze lemon over each filet.
• Start with the skin side up (flesh side down) and sear on direct high heat for 1-2 minutes.
• Use a spatula to turn the fish and place over indirect medium heat for 5-7 minutes.
• Cook until the fish reaches 145 degrees F in the thickest part of the filet. The salmon should be opaque and flake easily with a fork.

PESTO GRILLED SALMON & PASTA

Steps:

• Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water and drain.
• Soak wooden skewers, at least 1 hour. Preheat a grill or grill pan to medium high heat. Clean and oil the grates with the olive oil, if necessary.
• Trim the ends of 2 lemons and thinly slice. Add the salmon cubes and lemon slices folded in half by alternating onto skewers (make 5-6 skewers). Brush both sides of skewered salmon with half the pesto.
• Carefully place salmon skewers onto the grill. Grill until salmon is cooked through and opaque, 4 minutes per side.
• Return drained pasta to the same pot over low heat and add butter, Parmesan, remaining pesto (about ½ cup), and juice of remaining lemon. Season to taste with salt and black pepper. Add in reserved pasta water gradually until the sauce is glossy.
• Garnish with fresh basil and chili flakes and top with the salmon skewers. Serve immediately.