15 MINUTE SPICY SALMON LINGUINE
This spicy salmon linguine takes just 15 minutes to make and has a rich tomato sauce with a salty kick from the capers and plenty of garlic. Finish with a squeeze of fresh lemon juice.
Provided by Amy Fulwood
Categories Main Course
Time 15m
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to the boil and add the pasta. Cook according to packet instructions.
- While the pasta cooks heat the oil in a frying pan over a medium heat, add the garlic and chilli and cook for a couple of minutes then add the tomatoes, vinegar and sugar, season well. Bring to a simmer and cook for 5 minutes until thickened slightly.
- Remove the pan from the heat. Reserve 3-4 tbsp pasta water and drain the pasta. Add the cooked pasta, capers and salmon to the sauce and toss well. Add enough pasta water until you reach your desired consistency and toss again. Add the lemon juice just before serving. Serve topped with fresh parsley and parmesan if desired.
Nutrition Facts : Calories 537 kcal, Carbohydrate 82 g, Protein 24 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 351 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 59.7 g, Cholesterol 61 mg, Fat 16.2 g, Fiber 3.3 g, Protein 19.7 g, SaturatedFat 7.8 g, Sodium 66.9 mg, Sugar 4 g
SALMON PASTA WITH SPICY TOMATO SAUCE
Finish off salmon leftovers with this easy-to-prepare pasta dish which gets its spice from crushed red pepper flakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 12
Steps:
- Cook pasta in boiling water according to the package directions. Drain, reserving pasta water. Toss pasta with 1 teaspoon olive oil. Keep it warm.
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onions. Cook and stir until softened. Add red pepper flakes, oregano, and salmon. Break up the salmon with a spatula as it cooks. Stir in dill, chopped tomatoes, and wine; bring to a boil. Turn heat to low. Simmer for 10 minutes; season with salt and pepper. Add some reserved pasta water if the sauce gets dry.
- Mound the pasta on plates. Make a well in the center of each mound and ladle in the tomato-salmon sauce. Garnish with parsley and Parmesan cheese. Serve warm.
Nutrition Facts : Calories 423 g, Fat 15 g, Fiber 5 g
SALMON PASTA POMODORO
An easy, light yet filling, pasta pomodoro dish with salmon. Goes great with colorful steamed mixed veggies.
Provided by marynlc
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Reserve 1 cup of the pasta water. Drain well in a colander set in the sink.
- Heat olive oil in a large skillet over medium-high heat. Place onion and garlic in the skillet in an even layer then lay salmon fillets on top. Place a lid on the skillet and cook the salmon until it flakes easily and the onions are tender. Flake all of the salmon. Season with salt and pepper, then reduce the heat to medium. Toss the spaghetti, tomatoes, and basil with the salmon and sprinkle with Parmesan cheese. Stir in some of the pasta water if the pasta becomes dry.
Nutrition Facts : Calories 615.6 calories, Carbohydrate 49.1 g, Cholesterol 75.8 mg, Fat 30.3 g, Fiber 3.4 g, Protein 35 g, SaturatedFat 6.4 g, Sodium 229.4 mg, Sugar 5.2 g
SALMON IN SPICY TOMATO SAUCE
Salmon in Spicy Tomato Sauce - moist, flaky salmon fillets simmered in a rich, flavorful and spicy tomato sauce. Comes ready in no time! A perfect meal for busy weeknights.
Provided by Imma
Categories Main
Time 30m
Number Of Ingredients 11
Steps:
- Heat about 2 tablespoons of olive oil in a large skillet over medium, heat oil until shimmering. Season the salmon with salt and pepper and add to the skillet, skin side down. Cook over high heat until the skin begins to brown, about 2 -3 minutes each side. Remove and set aside
- In a food processor blend tomato sauce, onions, garlic, curry, white pepper, paprika, ginger, scotch bonnet pepper and parsley until puree with remaining oil.
- Add puree tomato sauce to the skillet, using a wooden spoon scrape any bits of fish sticking to the pan, bring to a boil, let it simmer for about 5 minutes, add the salmon continue simmering until cooked through . This may take about 8-10 minutes.
- Remove and serve with side of vegetables bread or rice.
Nutrition Facts : Calories 511 kcal, Carbohydrate 6 g, Protein 35 g, Fat 38 g, SaturatedFat 5 g, Cholesterol 93 mg, Sodium 400 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CREAMY TOMATO SALMON PASTA
Tender pan-fried salmon with spaghetti and a little courgetti in a creamy tomato sauce. An easy weeknight dinner!
Provided by Nicky Corbishley
Categories Dinner
Time 20m
Number Of Ingredients 16
Steps:
- Put the pasta on first - place a large pan of water on to boil.
- When the water comes to the boil, add the pasta and simmer for 12-13 minutes, until cooked.
- Meanwhile, heat the 2 tbsp of oil in a large frying pan over a medium-high heat.
- Season the salmon fillets with the 1/4 tsp each of salt and pepper. Place in the pan skin-side-up.
- Fry the salmon for 3 minutes, until golden, then turn the salmon over and move it to one side of the pan.
- Add the onions to the space left in the pan. Cook on a medium heat for 3-4 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for a further 30 seconds.
- Add in the passata, the 1 tbsp of tomato puree, 1/2 tsp dried thyme, and the 1 tsp of sugar. Stir together and allow to simmer for 2-3 minutes.
- By now the pasta should be nearly ready. Add the spiralized courgette (zucchini) to the pan with the pasta for the last 30 seconds of cooking. Then drain the pasta in a colander, reserving a cup of the cooking water.
- Turn the salmon over in the frying pan. Remove the skin using a set of tongs and discard.
- Break up the salmon using the back of a fork into chunky pieces. Stir the 3 tbsp of cream into the sauce.
- Add the cooked spaghetti and spiralized courgette to the pan along with a good splash (about 1/4 cup) of the pasta cooking water.
- Use a set of tongs to toss the spaghetti in the sauce, distributing the pieces of salmon amongst the pasta.
- Add more of the pasta cooking water if you want to loosen up the sauce further (optional).
- Divide the pasta between bowls and top with a little grated parmesan, black pepper and a sprinkling of fresh basil leaves.
Nutrition Facts : Calories 596 kcal, Carbohydrate 74 g, Protein 33 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 70 mg, Sodium 240 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
SALMON FILLETS IN A SPICY TOMATO SAUCE
I just love preparing a gourmet-looking and tasting dish and this was so easy! A thank you to City Fish for the salmon steaks. Ceramic bakeware like Emile Henry is perfect for this recipe because it goes from the oven to the table. I made the entire recipe in one baking dish.
Provided by Cindy Anschutz Barbieri
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 47m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Drizzle olive oil into a baking dish; add onion.
- Bake in the preheated oven until onion is fragrant, about 7 minutes.
- Stir diced tomatoes, wine, oregano, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes into the baking dish.
- Bake in the preheated oven until tomato sauce is simmering, about 10 minutes.
- Season salmon fillets with salt and pepper. Slide fillets into the sauce; top with capers.
- Bake in the preheated oven until salmon flakes easily with a fork, 15 to 20 minutes. Garnish with parsley.
Nutrition Facts : Calories 449 calories, Carbohydrate 23.3 g, Cholesterol 74.7 mg, Fat 17 g, Fiber 6 g, Protein 40.6 g, SaturatedFat 3.1 g, Sodium 1777.3 mg, Sugar 13.3 g
ROCK SHRIMP PASTA WITH SPICY TOMATO SAUCE
A flavorful tomato sauce that's a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy-or delicious.
Provided by Claire Saffitz
Categories Bon Appétit Pasta Shrimp Seafood Tomato Fennel Chile Pepper Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a fine-mesh sieve over a medium bowl. Working over sieve, squeeze tomatoes to release juices and break up flesh. Let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
- Heat 1/3 cup oil in a large Dutch oven or other heavy pot over medium. Cook fennel, garlic, and half of chile, stirring often, until garlic is golden and fennel is starting to brown around the edges, 5-8 minutes. Transfer fennel mixture with a slotted spoon to a small bowl.
- Increase heat to high; cook drained tomatoes in same pot, stirring occasionally, until broken down and starting to brown, about 5 minutes. Add wine, scraping up browned bits, and cook until almost completely evaporated, about 1 minute. Add fennel mixture and collected tomato juices, bring to a simmer, and cook, stirring occasionally, until slightly thickened, 5-10 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using a spider or a slotted spoon, transfer pasta to pot with sauce; add shrimp and 1/2 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente and coated in sauce and shrimp are cooked through, about 3 minutes. Thin sauce with more pasta cooking liquid if needed; season with salt. Remove from heat; add butter and toss to combine. Season with more salt if needed.
- Divide pasta among bowls. Top with fennel fronds and remaining chile and drizzle with oil.
PASTA WITH RED SAUCE AND SALMON
When preparing salmon, I usually cut off the skinny edges and freeze them in a zip-lock bag. Then there's fish on hand to throw into a quick dish like this one.
Provided by lucy k.
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large pan over medium heat.
- Add onion; cook 3 minutes.
- Add garlic; cook an additional 2 minutes.
- Add next 6 ingredients; simmer 20 minutes, stirring occasionally (gently to avoid breaking apart salmon).
- Cook pasta while sauce is simmering.
- Add water if sauce becomes too thick.
- Add parsley and basil a couple of minutes before serving.
CAJUN SALMON PASTA
This Cajun salmon pasta recipe is fast and flavorful. Cajun spices, sun-dried tomatoes, cream, and garlic make this dish irresistible!
Provided by Natasha Bull
Categories Main Course
Time 20m
Number Of Ingredients 14
Steps:
- Boil a large, salted pot of water for the pasta. Cook it al dente according to package directions. When the pasta is about 10 minutes away from being done, start the sauce.
- Lightly season the salmon with salt & pepper and then coat it in flour.
- Add the oil and butter to a skillet over medium-high heat. Cook the salmon for 2 minutes/side.
- Take the fish out of the pan and set it aside. Reduce the stove's heat to medium.
- Add the sun-dried tomatoes, garlic, and Dijon mustard to the pan. Cook for 30 seconds, stirring constantly.
- Add the cream, lemon juice, and Cajun seasoning to the pan. Stir until the sauce is smooth.
- Add the salmon back into the pan and break it up using your spoon. Let it cook for a few more minutes until it's cooked through and the sauce has thickened up a bit. Add some fresh basil in the last minute or two of cooking if using.
- Drain the pasta and toss it with the sauce. Serve with freshly grated parmesan if desired.
Nutrition Facts : Calories 801 kcal, Carbohydrate 53 g, Protein 34 g, Fat 51 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 200 mg, Sodium 180 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 21 g, ServingSize 1 serving
SALMON PASTA WITH SPINACH
This Salmon Pasta with Spinach is a deliciously easy pasta recipe with chunks of tender salmon and spinach in a scrumptious, creamy Parmesan sauce!
Provided by Tania Sheff
Categories Main Course
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 729 kcal, Carbohydrate 49 g, Protein 41 g, Fat 45 g, SaturatedFat 24 g, Cholesterol 184 mg, Sodium 594 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
PASTA AND SALMON SALAD
A delicate harmony of color distinguishes this attractive cold salad. Farfalle or conchiglie would be a good choice for the pasta.
Provided by Corwynn Darkholme
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large saucepan with salted water and bring to a boil. Add the curry powder, let it dissolve, then add the pasta. When the pasta is cooked but still firm, drain and cool with running water. Drain again thoroughly and place in a large salad bowl.
- Fill a large pot with salted water and bring to a boil. Boil the shrimp until they turn pink and curl slightly, 2-3 minutes. Drain, place under cold running water and drain again. Peel and devein the shrimp and set aside.
- To the pasta add the cooked shrimp, smoked salmon and green peas. In a small bowl stir together the tarragon, lemon juice, and salt and pepper to taste until well mixed. Add the oil and stir vigorously until blended.
- Pour dressing over pasta dish. Toss well and serve.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 53.3 g, Cholesterol 135.9 mg, Fat 14.5 g, Fiber 5.7 g, Protein 33.4 g, SaturatedFat 2.2 g, Sodium 418.1 mg, Sugar 4.7 g
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