Salmon Primavera Food

SALMON PASTA PRIMAVERA

Salmon Pasta Primavera image

"I created this recipe one Sunday afternoon to use up ingredients I had on hand," comments Jenny Kimberlin of Overland Park, Kansas. "My husband and a guest loved the tasty combination of salmon, vegetables and noodles."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

8 ounces uncooked fettuccine, broken in half
1-1/2 cups fresh or frozen broccoli florets
1/4 cup chopped red onion
2 tablespoons chopped green pepper
4 tablespoons butter, divided
2 garlic cloves, minced
1 envelope Alfredo sauce mix
1/2 cup evaporated milk
1/2 cup water
Salt and pepper to taste
1 cup cubed cooked salmon
Crumbled cooked bacon, optional

Steps:

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the broccoli, onion and green pepper in 2 tablespoons butter until vegetables are tender. Add garlic; cook 1 minute longer., In a large saucepan, combine the sauce mix, milk, water, salt, pepper and remaining butter. Cook over medium heat until thickened. Add the salmon and heat through. Drain pasta; add to vegetable mixture. Top with sauce and gently toss to coat. Sprinkle with bacon if desired.

Nutrition Facts :

SALMON PASTA PRIMAVERA

Salmon Pasta Primavera image

A tasty midweek dish that's really good for you. Especially good in springtime. You can easily substitute any vegetables you like for the ones listed, but peas and leeks are traditional in a primavera. Seasoning is simple and mild in this recipe, but feel free to "jazz it up" if your tastes run towards spicy flavors. Serves six generously.

Provided by bakedapple42

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb penne pasta
1/4 cup unsalted butter
3 -4 tablespoons olive oil
1 pinch red pepper flakes
1 leek, both white and light green parts, washed and chopped
1 teaspoon minced garlic
3 stalks celery, sliced
1 red bell pepper, chopped
1 lb frozen baby peas
1 (16 ounce) can red salmon, drained and flaked
1 dash salt and pepper, to taste
grated parmesan cheese

Steps:

In a large pot, boil your pasta until al Dente, drain but do not rinse. Reserve 1/2 cup of pasta water.
In a medium pan, saute red pepper flakes and leek in olive oil and garlic, 5 minutes.
Add celery, red pepper, and garlic, saute just until celery is crisp-tender.
Remove from heat and set aside.
In the big pasta pot, heat frozen peas in the reserved pasta water on low heat just until warm.
Add flaked salmon and sauteed vegetables. Stir gently to combine.
Season with salt & pepper to taste.
Gently toss in cooked pasta until well-coated. The pasta should absorb the flavors of the other ingredients.
Sprinkle parmesan over each serving.
Adjust seasoning to taste.

WILD ALASKAN SMOKED SALMON PASTA PRIMAVERA

Wild Alaskan Smoked Salmon Pasta Primavera image

Make and share this Wild Alaskan Smoked Salmon Pasta Primavera recipe from Food.com.

Provided by UmmIbrahim

Categories One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 red bell pepper, cut into thin strips
2 garlic cloves, minced
3 tablespoons oil
16 ounces heavy cream
1 cup sweet peas
4 ounces shredded parmesan cheese
8 -12 ounces wild alaskan smoked salmon
1 lb of your favorite pasta (I like the mini bow ties)
salt and black pepper

Steps:

Cook the pasta according to directions on the package.
While the pasta is cooking, prepare the sauce:.
Heat the oil and add the red pepper strips, cook 5-7 min over med-high heat.
add in the garlic and cook another minute.
Add the heavy cream and bring to a boil.
Add in the shredded cheese and stir until well combined.
Place the pasta into a large bowl, add the peas, the salmon broken into pieces, and the sauce. Combine very well.
Eat and enjoy!

COUSCOUS PRIMAVERA

Couscous Primavera image

This is a healthy, delicious, and easy side dish that takes about 10 minutes to make. I'm borrowing the name from Pasta Primavera which, like this recipe, takes advantage of fresh, seasonal, green produce.

Provided by Chef John

Categories Side Dish Vegetables Green Peas

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups dry couscous
½ cup chopped green onions
1 fresh jalapeno pepper, finely diced
2 tablespoons olive oil
½ teaspoon ground cumin
1 pinch cayenne pepper
1 pinch ground black pepper
2 cups vegetable stock
1 bunch asparagus, trimmed and cut into 1/4-inch pieces
1 cup shelled fresh or thawed frozen peas
2 tablespoons chopped fresh mint
salt and freshly ground black pepper to taste

Steps:

Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.

Nutrition Facts : Calories 306 calories, Carbohydrate 53.7 g, Fat 5.3 g, Fiber 6.3 g, Protein 10.9 g, SaturatedFat 0.7 g, Sodium 163.7 mg, Sugar 2.7 g

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