Salmon And Spinach Pasta Food

SALMON PASTA WITH SPINACH

Steps:

• Cook pasta according to the package instructions. Meanwhile, sauté the onion in butter over medium heat for 4-5 minutes.
• Add the salmon and keep cooking for another 5-7 minutes, breaking it into flakes as it cooks.
• Add the spinach and cook it for 1-2 minutes, until wilted.
• Add the heavy cream, Parmesan, garlic, salt, and pepper. Stir and bring to a gentle simmer.
• Add the cooked pasta and chopped parsley. Mix everything together thoroughly.
• Garnish with parsley and grated Parmesan. Serve.

SALMON & SPINACH PASTA

Steps:

• Cook the pasta following pack instructions. Fry the salmon for 4-6 mins with the tomatoes in their oil. Flake the fish in the pan, then add the drained pasta and the spinach. Stir for 1-2 mins until the spinach is wilted and everything is coated.

SALMON AND SPINACH PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Add pasta and cook for 11 to 13 minutes or until al dente; drain.
• In a medium saucepan over medium heat, melt the butter add the flour and whisk constantly until it bubbles and is smooth.
• Gradually stir in the milk and cheeses whisking continously until smooth.
• Crumble salmon into the butter mixture.
• Stir in the spinach, sun-dried tomatoes, and oregano.
• Cook and stir about 3 minutes, until heated through.
• Serve over the cooked pasta.

PAN-SEARED SALMON PASTA WITH SPINACH RECIPE - (4/5)

Steps:

• First things first, fill a large pot with water, salt it, and turn it on high for the pasta. This recipe doesn't take that much time, so having the water ready will avoid aimless standing in the kitchen. Melt some butter in a pan over medium-high. Once the butter has completely melted, foams, and just begins to take on a brown shade, take the fish and place it in the pan flesh side down. Since the salmon is going to be broken up into the pasta, there's no need to splurge for salmon steaks, which run you around twice the price. Sauté the fish for 3 to 4 minutes, or until the skin has nice coloring like in this beautiful picture. Cook for another 3 to 4 minutes until the middle has lost much of its redness. Don't worry too much, since the fish will be placed into the sauce later in the recipe and will finish cooking if need be. You're developing a nice crust in this stage. When ready, remove the fish and place it on a cutting board. Remove the zest from one lemon. This can be done in various ways, but we just use a microplane cheese grater. Vegetable peelers work, too--make sure to use only the yellow skin and not the bitter white layer beneath it. Finely chop a handful of parsley. Wash the spinach in a colander. Place a little more butter in the same pan as you cooked the fish, and throw in the spinach. It will seem like an absurd amount of spinach, but it will dramatically shrink in a few moments. Once it has condensed by half, throw in the lemon zest. Now is a good time to check the pot of boiling water, as the rest of the recipe will be done in 10 minutes. If ready, throw in the pasta. Once the spinach looks wilted, pour the heavy cream into the pan and let it reduce for a few minutes, depending on how far along your pasta is. Meanwhile, remove the skin from the back of the fish. It is surprisingly easy to remove once it has been cooked. You can use a fork or a knife, but it is honestly much easier to peel back with your fingers. Get all of it completely off. Flake the fish with two forks. While the meat is tender and can easily be forced apart, try to feel with the forks for the parts that will separate naturally. This will make the chunks stay together better in the pasta. Place the salmon back into the pan, then toss in a whole handful of finely chopped parsley. Drain the cooked pasta, and dump it into the pan. Toss it with a pair of tongs and serve right away.

SPINACH PASTA WITH SALMON AND CREAM SAUCE

Steps:

• Bring the cream and half of the butter to a simmer in a small saucepan.
• Add 1 tsp.
• of the salt, and the nutmeg, continue to simmer until cream is reduced by about one third.
• Bring 4 quarts water to a boil in a large pot, add remaining 6 tsp.
• of salt, and drop in the noodles.
• Meanwhile, stir grated Parmesan, then the flaked salmon and 1/3 cup shopped dill into the cream, and remove from heat.
• Remember, fresh pasta is ready in 2 to 3 minutes at the most.
• Drain pasta, return it to the hot pan and toss with remaining butter until butter is melted.
• Divide pasta equally among 6 heated plates and spoon salmon cream sauce over each portion.
• Garnish with a sprig of fresh dill and serve at once.

LEMONY SMOKED SALMON & SPINACH TAGLIATELLE

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large saucepan and cook the garlic for 1-2 mins until softened. Add the spinach and continue to cook until just wilted. Stir through the cream cheese, lemon zest juice and, and some black pepper.
• Drain the pasta but reserve a few spoonfuls of the cooking water. Add the salmon, basil and pasta to the sauce, along with the cooking water to loosen it a little. Toss together and season with more pepper, to taste, before serving.

SALMON AND SPINACH FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
• In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
• Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

SALMON FILLETS WITH SPINACH FOR TWO

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 9x11-inch baking pan with foil.
• Press as much liquid from the thawed spinach as possible using clean dish towels or paper towels and place in a medium mixing bowl.
• Melt butter in a small, nonstick skillet over medium heat. Stir in mushrooms and onions and cook, stirring occasionally, until the onions begin to turn clear, about 4 minutes. Add cooked mushrooms and onions to spinach with Parmesan cheese, garden vegetable cream cheese, and garlic powder. Stir until well combined and add kosher salt and pepper. Set aside.
• Combine olive oil and lemon juice in a small bowl.
• Pat salmon fillets dry and brush both sides with the combined olive oil and lemon juice. Place fillets in the foil-lined pan and sprinkle with ground sea salt. Divide spinach mixture evenly between the two fillets.
• Bake in the preheated oven until the salmon flakes easily with a fork, 15 to 19 minutes. Garnish with lemon slices and fresh parsley.