Easy Salmon Pasta Food

EASY SALMON PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package directions -- until al dente; drain well.
• Meanwhile, in a large skillet, bring cream to a boil; boil for 3 minutes or until reduced and slightly thickened.
• Stir in one can of salmon (red looks best), drained well and bones removed, the cheese and the drained pasta.
• Season with salt and pepper to taste and toss lightly.
• Turn on your hot water tap until water runs hot and warm the bowl you will serve pasta in; pat dry.
• Place pasta in the serving dish.
• Sprinkle with chopped green onion and serve with extra parmesan to sprinkle on top.

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.

EASY SMOKED SALMON PASTA

Steps:

• Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
• Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

CHEF JOHN'S SALMON

Steps:

• Season salmon fillets with kosher salt. Line a baking baking sheet with foil and brush lightly with vegetable oil.
• Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source.
• Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a loose paste.
• Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic paste until combined.
• Place salmon fillets skin side down on the baking sheet. Spoon herb spread over the top and sides of each fillet.
• Cook under the preheated broiler until fillets are well-browned, about 5 minutes. Turn the broiler off and turn the oven to 350 degrees F (175 degrees C).
• Bake until the internal temperature of the salmon is 130 degrees F (55 degrees C) and salmon flakes easily with a fork, about 3 to 4 minutes.