HOT SMOKED SALMON & DILL SPAGHETTI
A healthy pasta dish with hot smoked salmon and dill - just five ingredients needed and ready in 30 mins
Provided by Mary Cadogan
Categories Supper
Time 30m
Number Of Ingredients 5
Steps:
- First prepare the salmon. Flake the salmon into mouthful-sized chunks in a bowl. Bring a large pan of generously salted water to the boil.
- Cook the pasta. Feed the spaghetti into the pan, give it a stir, then cook at a rolling boil, stirring occasionally to keep the strands separate, until the pasta is just tender but with a bite. Check the cooking time on the pack, as it does vary. When the pasta is almost done, throw in the peas.
- Finish the dish: remove any tough stalks from the dill, then chop the fronds fairly roughly. Reserve about 4 tablespoons of the pasta water, then drain the pasta and peas and return them to the pan with the reserved water. Set over a very low heat, then toss in the salmon, dill, crème fraîche, salt and plenty of freshly ground black pepper. Toss everything together lightly and heat through briefly, then serve.
Nutrition Facts : Calories 470 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 77 grams carbohydrates, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.85 milligram of sodium
HOT SMOKED SALMON
Steps:
- The night before serving, combine the granulated sugar, brown sugar, 2 tablespoons salt, the peppercorns, and lemon zest in a small bowl. Place the salmon fillets skin-side down on a large flat ceramic or glass dish. Spread the mixture evenly on top of the salmon. Cover the dish with plastic wrap and refrigerate.
- At least 1 1/2 hours before you plan to cook the salmon, soak the wood chips in water.
- Thirty minutes before you¿re ready to cook, heat the charcoal. Place a double layer of coals on one side of the grill, light them, and allow them to burn until the coals are gray on the outside. (I use a charcoal chimney to light the coals.) Sprinkle half the soaked wood chips on the hot coals (you will see lots of smoke). On the other side of the grill, place the foil pan and pour in 1 cup water. Place the cooking grate over the coals and the pan.
- Scrape most of the sugar mixture off the salmon and sprinkle with 1 teaspoon of salt. Place the salmon skin-side down on the side of the grill directly over the foil pan. Put the lid on the grill, making sure the top and bottom vents are open. Smoke the salmon for 10 minutes. Add the remaining wood chips directly on the coals and cook for 5 to 10 more minutes, depending on the thickness of the salmon, until it's firm to the touch and barely cooked. Don't overcook the salmon or it will be dry!
- Transfer the salmon to a clean platter and immediately cover tightly with aluminum foil. Allow to rest for 10 minutes. Remove and discard the skin, if desired, and serve hot, at room temperature, or cold with the Fresh Dill Sauce.
- Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.
SPAGHETTI WITH SMOKED SALMON
Our son makes magnificent smoked salmon, this is one of the ways to enjoy it!! (try smoking it yourself, see "Don's smoked salmon" recipe #33989) from Cooking for Diabetics
Provided by Derf2440
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick frypan.
- Add the finely sliced mushrooms and fry them over gentle heat for 4 to 5 minutes, until they are softened but not coloured.
- Pour the white wine into the pan.
- Increase the heat and boil rapidly for about 5 minutes, until the wine has reduced considerably.
- Stir in the herbs and soy cream or fromage frais.
- Fold in the salmon and reheat gently, but do not let the sauce boil or it will curdle.
- Stir in pepper and lemon juice to taste.
- Cover the pan and keep the sauce warm.
- Cook the pasta in a large saucepan of lightly salted boiling water until just tender.
- Drain, rinse thoroughly in boiling water and drain again.
- Turn into a warmed serving dish and toss gently with the salmon sauce before serving, garnished with chives.
SMOKED SALMON PASTA AND DILL
Tossed in a creamy sauce and fresh dill, our Smoked Salmon Pasta and Dill is a sumptuous entrée. Try our delicious Smoked Salmon Pasta and Dill tonight.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Place cream cheese and milk in medium saucepan; cook on low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
- Add cucumbers, salmon and dill; mix well. Cook 5 min. or until heated through, stirring occasionally.
- Toss with the hot tortellini.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 420 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 5 g, Protein 18 g
ANGEL HAIR PASTA WITH SMOKED SALMON AND DILL
Make and share this Angel Hair Pasta With Smoked Salmon and Dill recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain well; return to same pot.
- Combine cream, milk, dill, onions, capers and lemon peel in heavy small saucepan.
- Bring to boil over medium-high heat. Add sauce to pasta; toss to coat.
- Add salmon and toss to combine. Season win salt and pepper and serve.
Nutrition Facts : Calories 638.3, Fat 28.2, SaturatedFat 15.9, Cholesterol 103.9, Sodium 721.9, Carbohydrate 69.8, Fiber 3.4, Sugar 1.9, Protein 25.8
SMOKED SALMON FETTUCCINE WITH HEALTHY DILL ALFREDO SAUCE
"Healthy alfredo sauce" is probably an oxymoron, but this is the way I always make a creamy sauce for pasta. It's obviously not an authentic alfredo, but we like it. I created this dish to use up some smoked salmon, and we totally enjoyed it. While I think you can adjust most of the ingredients here to your taste, I wouldn't mess with the smoked salmon or the capers, since they really are the dominant flavors.
Provided by Vino Girl
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Boil and prepare fettuccine as directed on package instructions; drain and set aside.
- (Before draining, reserve about 1/4 cup of pasta cooking water, which you can use later to thin the sauce or moisten the vegetables as you cook them, if necessary).
- Place cottage cheese, 1 Tbsp parmesan cheese,flour, black pepper, lemon juice, garlic, and dill weed in a food processor bowl and pulse until smooth; set aside.
- In a large nonstick pan or wok, heat oil over medium heat and saute green pepper and onion for about 3 minutes.
- Turn heat down to low or low-medium and allow the pan to cool enough that the next ingredients won't burn.
- Add tomatoes, capers, salmon, and sauce to the pan; stir and cook for 1-2 minutes or until heated through.
- Add pasta and parsley and continue to cook on low for 1-2 minutes.
- Remove from heat and serve, topping individual servings with pepper, lemon pepper, and parmesan to taste.
PASTA WITH SMOKED SALMON, CREAM, AND DILL
Make and share this Pasta With Smoked Salmon, Cream, and Dill recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling, salted water until tender but still firm to bite, stirring occasionally.
- Drain, reserving 1/4 cup cooking liquid.
- Meanwhile, melt butter in heavy large skillet over medium heat.
- Add salmon and cook until fish turns light pink, stirring frequently, about 2 minutes.
- Stir in cream and tomato paste.
- Cook until sauce is heated through, about 2 minutes, Stir in 2 teaspoons dill and cayenne pepper.
- Mix Pasta into sauce, adding pasta liquid by tablespoons as needed to moisten.
- Divide pasta among 4 shallow bowls.
- Sprinkle with remaining 1 teaspoon dill and serve.
Nutrition Facts : Calories 652.2, Fat 38.3, SaturatedFat 21.9, Cholesterol 135.4, Sodium 807.5, Carbohydrate 50, Fiber 2.1, Sugar 1.4, Protein 26.4
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