Salmon Pasta In Cream Sauce Food

CREAMY SALMON PASTA

Steps:

• Pat the salmon dry with paper towels. Drizzle over the olive oil and season with salt and pepper.
• Heat a nonstick frying pan over high heat. Add the salmon, skin-side down, and cook until the skin is crispy and golden (approximately 3-4 minutes). Carefully flip the fish over and cook for another minute or two on the other side until done to your preference. Remove from the pan and set aside.
• Add the butter to the pan then add the onion. Cook for a few minutes until softened and add the garlic. Cook for 30 seconds then pour in the cream. Add the dill and lemon then bring to a gently simmer.
• Simmer the cream sauce for 5-7 minutes until it coats the back of a spoon. Flake in the salmon and season with salt and pepper.
• Add the pasta and toss until the pasta is coated in the sauce. If necessary add a few tablespoons of pasta water.
• Taste and adjust seasoning then serve.

SALMON PASTA WITH GARLIC CREAM SAUCE

Steps:

• Cook the pasta in a large pot of salted boiling water according to package instructions. Drain.
• While the pasta boils, prepare the sauce. Toss the salmon in flour.
• Melt butter in a large skillet or Dutch oven over medium-high heat. Add salmon and saute for 1 minute. Add garlic, onion, mushrooms, salt and pepper. Cook until garlic is golden and mushrooms are tender, about 5 minutes. Stir in white wine, scraping the browned bits from the bottom of the skillet as you stir.
• Reduce the heat to medium-low and simmer until the sauce is reduced by half. Add cream and reduce to a medium consistency. Stir in frozen peas and cook for 1-2 more minutes, or until heated through. Remove from heat.
• Add cooked pasta to the skillet and toss to coat. Taste and season with additional salt and pepper, if necessary. Garnish with fresh parsley and serve.

QUICK PASTA WITH SALMON AND TOMATOES IN CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Heat oil in a skillet over medium heat while spaghetti is cooking and cook salmon and garlic until salmon is lightly browned, about 5 minutes. Add tomatoes and basil, season with salt and pepper, and cook for 3 minutes. Pour in cream and simmer over low heat until flavors are well combined and salmon is cooked through, about 10 minutes. Serve sauce over cooked pasta.

CREAMY SALMON PASTA

Steps:

• Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente (fully cooked but still firm), or according to package directions, about 8-10 minutes. Drain well and set aside in the pot. Drizzle a little olive oil and toss together to keep the pasta from sticking together.
• Pat dry salmon fillets and season with salt and pepper. Set aside at room temperature for 10 to 15 minutes.
• In a large skillet, heat oil for 2 minutes over medium-high heat until the hot oil sizzles. Sear the salmon fillets (skin side facing up first) for 5-6 minutes on each side until golden browned and fully cooked. When salmon is cooked, the flesh will turn opaque, and it will flake easily when inserting a fork. Transfer the cooked salmon onto a plate and use 2 forks to shred it into flakes.
• Add butter, onion, and garlic to the same skillet, and sauté until fragrant, about 1 minute. Stir in cornstarch and mix well until combined, about 1 minute. Add wine and stir well to combine, about 1 minute.
• Add heavy cream, Italian seasoning and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to a desired consistency, about 4-5 minutes.
• Return the cooked shredded salmon to the skillet and toss in the creamy sauce over to coat.
• Add cooked spaghetti into creamy salmon sauce and toss well to combine.

CREAMY SALMON PASTA

Steps:

• Pre-heat your oven to 180C. I use my New Wave oven for this as it does not need pre-heating.
• Spray an oven tray with some zero-calorie spray and place the salmon fillet on top. Season the salmon with salt and pepper, and cover with the lemon juice. Place in the oven and cook at 180C for 10 minutes.
• When the salmon is cooked, remove from the oven and flake it using two forks.
• While the salmon is cooking, boil the pasta in some salted water, according to the manufacturer's instructions. (I use a bit of olive oil in the water to prevent it from sticking).
• When the pasta is cooked, drain it over the pan, discarding the drained water. Then return the pasta to the pan.
• While the pasta is boiling, saute the garlic in the olive oil in a cast-iron skillet for one minute. Then add the chopped chilli and cook for about 30 seconds. Then add the wine and turn off the heat. Let the wine evaporate with the heat of the skillet. Keep stirring until wine has almost evaporated.
• When ready to serve add the cream to the skillet, turn the heat back on and bring to a boil, adding the coriander and stirring all the way. Season with a little salt and pepper if needed. When it begins to boil, remove from the heat.
• Then add the sauce and the salmon to the pasta, mixing well, before serving.

PASTA GARLIC CREAM SAUCE WITH SMOKED SALMON

Steps:

• Cook pasta in boiling salted water until al dente (firm to the bite, but not cooked all the way through.) Drain and set aside.
• Saute garlic in olive oil over medium heat.
• Cook until the garlic begins to sweat, but doesn't turn brown.
• Add butter.
• Once butter melts, add cream and bring to a simmer.
• Add the pasta and keep simmering.
• Then add the smoked salmon (cut into 1" cubes) and half of the cheese.
• Toss well until the cheese is incorporated into the sauce.
• Cut the green onions into 1/2" pieces.
• Coat in olive oil and broil in the oven.
• You can do this before cooking the pasta.
• Add the roasted green onions into the sauce.
• Season with salt and pepper.
• Serve in a large bowl or on a plate.
• Garnish with the remaining cheese and dill.
• Serves 2.

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.

SALMON CREAM PASTA

Steps:

• Boil water and add pasta.
• Chop up garlic and the green onions.
• Grind the garlic, pepper, spices, lemon juice, salt and a few of the green onions in a mortar and pestle.
• In a heated frying pan, add some butter in one corner, the mortar mix in another, and the flour in another.
• When the butter melts, mix it with the flour. Then mix with the other ingredients.
• Chop up the mushrooms and salmon. Add to the frying pan.
• Add the milk slowly to the pan. Keep it boiling. Add the cheese, and continue adding the milk.
• Boil until it's thick and creamy. Then add the boiled and drained pasta.

CREAMY PASTA WITH SALMON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• While pasta cooks, pour enough water into a frying pan to cover salmon; add dill. Strain in lemon juice. Mix and season with salt and pepper. Add salmon to the pan and poach over medium-high heat, flipping as necessary, until it flakes easily with a fork, about 10 minutes. Remove the skin when you flip it the first time.
• At the same time, heat olive oil in a pan over medium to medium-high heat. Saute green beans and shallots until the shallots start to brown and the green beans soften, 8 to 10 minutes.
• Once the salmon is poached, use tongs to set it aside in a shallow bowl, but don't throw the poaching mixture away. Take about 1/4 cup of the poaching mixture and add it to a saucepan. Add sour cream and chopped dill and mix over medium heat until combined. Remove from heat and mix into pasta.
• Place pasta on serving plates, along with some chunks of the salmon, plus some of the sauteed mixture. Try to get an even mix if possible. Sprinkle with garden cress. Serve immediately!