Pasta With Salmon And Leeks Food

SALMON AND LEEK PASTA

Steps:

• Preheat the oven to 300C / 400F. Pat the salmon dry with kitchen towel and then drizzle half the olive oil over both sides and season well - rub the oil and seasoning into the fillet. Place the salmon on a baking tray and place in the oven for 12 minutes. It's done when it flakes easily with a fork.
• Bring a heavily salted pan of water to the boil and then boil the pasta according to the packet instructions.
• While the salmon and pasta are cooking heat the rest of the oil in a frying pan/skillet over medium heat. Add the leek and cook for around 6 minutes until softened. If it starts to go brown at the edges the reduce the heat a little.
• Add the garlic to the pan and cook for a further minute. Then add the cream, capers and lemon juice and season and bring to a simmer. Let it lightly bubble for 3-4 minutes to reduce. Add a couple of tablespoons of the pasta water per person before stirring in the parsley.
• When the pasta is cooked drain and add to the pan with the cream sauce. Flake the salmon and add to the pan along with the rocket and stir everything together. Serve immediately.

CREAMY SALMON AND LEEK PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to the pot.
• Melt butter in a saucepan over medium heat. Cook and stir leek in butter until slightly softened, 6 to 7 minutes; season with salt. Pour white wine and lemon juice over the leeks, and bring to a boil while scraping any browned bits of food from the bottom of the pan with a wooden spoon. Simmer until most of the liquid evaporates, about 5 minutes.
• Stir creme fraiche, mustard, and 1 pinch cayenne pepper into the leek mixture. Reduce heat to low and let cook until warmed, about 5 minutes. Add salmon to sauce; cook and stir until salmon starts to flake and is no longer pink in the center, 2 to 3 minutes. Remove pan from heat and stir in cilantro. Pour sauce over spaghetti; toss to coat. Garnish with a pinch of cayenne pepper.

SALMON AND LEEK PASTA

Steps:

• Heat large pot of water to boil pasta.
• Meanwhile, melt 4 tablespoons of buttre in large skillet; add leeks.
• Cook over low heat until tender but not brown, 7 minutes.
• Add wine; stir and cook 1 minutes.
• Add mushrooms, clam juice and milk, heat to a boil.
• Add thyme, salt and pepper to taste.
• Gently stir in salmon.
• Cook, stirring, until salmon is almost cooked through, 3 minutes.
• Remove from heat; stir in parsley.
• Cook pasta according to directions; drain.
• Place in serving bolw.
• Toss with remaining 2 tablespoons of butter.
• Pour sauce over pasta; gently toss.
• Adjust seasonings.

CREAMY SALMON, LEEK & POTATO TRAYBAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
• Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
• Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

FETTUCCINE WITH SMOKED SALMON, GOAT CHEESE, LEEKS AND ZUCCHINI

Steps:

• Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Add sliced leeks and sauté until golden and tender, about 10 minutes. Add sliced zucchini and sauté until beginning to soften, about 3 minutes. Add 1 cup half and half and crumbled goat cheese and stir until goat cheese melts. Remove sauce from heat. Season sauce with salt and generous amount of pepper.
• Meanwhile, cook fettuccine in large pot of rapidly boiling salted water until pasta is just tender.
• Drain fettuccine and return to pot. Add sauce to fettuccine and toss until thoroughly coated. Transfer fettuccine to large bowl. Top pasta with smoked salmon and serve immediately.

FETTUCCINE WITH SMOKED SALMON, GOAT CHEESE, LEEKS AND ZUCCHINI

Steps:

• Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Add sliced leeks and sauté until golden and tender, about 10 minutes. Add sliced zucchini and sauté until beginning to soften, about 3 minutes. Add 1 cup half and half and crumbled goat cheese and stir until goat cheese melts. Remove sauce from heat. Season sauce with salt and generous amount of pepper.
• Meanwhile, cook fettuccine in large pot of rapidly boiling salted water until pasta is just tender.
• Drain fettuccine and return to pot. Add sauce to fettuccine and toss until thoroughly coated. Transfer fettuccine to large bowl. Top pasta with smoked salmon and serve immediately.