Salmon And Leek Pasta 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.

PASTA POMODORO FOR TWO

Steps:

• Puree the tomatoes using an immersion blender or food processor. Set aside.
• In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
• Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
• Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
• Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.

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.

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.

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.