SALMON & SPAGHETTI SUPPER IN A PARCEL
Create a bit of fun for kids by serving supper in a parcel. Open at the table to reveal delicious pink salmon, spaghetti, courgettes and tomatoes
Provided by Lulu Grimes
Categories Dinner, Fish Course, Lunch, Main course, Pasta, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Cook the spaghetti following pack instructions and drain. Cut 4 rectangles of baking parchment off a roll, each twice as long as it is wide. Lay them on a work surface. Toss the spaghetti with the grated courgettes. Divide the spaghetti between the pieces of parchment, then divide the cherry tomatoes between each pile.
- If using salmon, slice lengthways, but keep the fillet together. Place on top of the veg and press sideways so the slices move apart a little. If using chicken, halve each breast through the middle horizontally to give four pieces, then cut each into strips and tip a pile of chicken strips onto each pile of spaghetti.
- Heat the oil and fry the garlic for 1 min, then pour a little garlic oil over each pile. Season with black pepper if your children like it. Bring the two longer sides of parchment up to meet in the middle and fold the ends over and over, working down towards the filling, leaving a little room for the steam to expand the parcel. Flatten the seam down and then fold in each end. Use paper clips to hold the folds, if you like. Lift the parcels onto a baking tray and bake for 10-15 mins. The parcels should puff up as they cook.
- Serve each person a puffed parcel in a shallow bowl and snip it open at the table, staying clear of any steam (and removing any paperclips).
Nutrition Facts : Calories 637 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 0.5 milligram of sodium
BROCCOLI PESTO PASTA
A new delicious version of the Italian favourite, pesto pasta, with broccoli
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
- Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
- Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.
Nutrition Facts : Calories 604 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 79 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.47 milligram of sodium
SPAGHETTI WITH SALMON TWO WAYS
To dress pasta? Olive oil, of course. But that was until I tried a generously buttered spaghetti at Arakataka restaurant in Oslo. Only after I unwound the disarmingly simple knot of fresh pasta strands tossed with butter and crowned with fish roe did the sumptuous complexity of flavors start to bloom. This was a dish I knew I would try to replicate at home. The challenge was the roe. The restaurant used lojrom, also called bleak roe, a fairly fine-grained roe that is popular in Scandinavia but hard to find in the United States. Other roes, like golden whitefish, trout and salmon, may be substituted. For a somewhat more substantial preparation, I added some hot-smoked salmon, ripe tomato and a hint of lemon.
Provided by Florence Fabricant
Categories dinner, easy, pastas, main course
Time 20m
Yield Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil for the pasta. While water is heating, melt butter in a 3-quart saucepan over low heat. Add lemon zest to butter and cook about 90 seconds, until the lemon is fragrant. Do not allow butter to brown. Remove from heat. Add tomato and salmon to the pan and stir briefly. Fold in mint.
- When water boils, add pasta and cook until al dente, about 5 minutes. Drain, then place pasta in the pot with the salmon and gently fold ingredients together. Season generously with pepper and, if needed, salt.
- Divide pasta among 2 or 3 shallow plates. Top each portion with roe and serve.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 7 grams, Carbohydrate 61 grams, Fat 17 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 492 milligrams, Sugar 4 grams, TransFat 0 grams
PESTO SALMON PASTA BAKE
Do something different with salmon and make this easy seafood pasta bake with added veg. Tasty and filling, it's ideal for feeding the family
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Time 55m
Number Of Ingredients 9
Steps:
- Heat the grill to high. Arrange the tomatoes and salmon over a baking tray, season and drizzle with half the oil. Grill for 10 mins until the salmon is cooked through and the tomatoes are juicy. Leave to cool.
- Cook the penne following pack instructions, until al dente. Add the broccoli for the final 2 mins of cooking time. Drain the pasta, reserving a large mugful of water.
- Return the pasta and broccoli to the pan, then stir in the pesto, mascarpone, half the tomatoes and enough of the reserved pasta water to thin the sauce to the consistency of double cream. Flake in the salmon, discarding the skin. Tip into a large baking dish, then mix the breadcrumbs with the parmesan and remaining oil, and scatter this over the mixture. Dot the rest of the tomatoes on top. If baking straightaway, heat the oven to 200C/180C fan/gas 6. Or, cover and chill until you're ready to cook. Will keep chilled for up to 24 hours.
- Bake for 20 mins (or 25 mins from chilled) until the top is golden and crunchy.
Nutrition Facts : Calories 1029 calories, Fat 62 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 1.2 milligram of sodium
SALMON PASTA IN LEMON GARLIC CREAM SAUCE
Salmon Pasta bathed in a creamy lemon pesto sauce is irresistibly delicious and on your table in 30 minutes! It is decadence in a bowl perfect for date night or Valentine's Day but easy and quick enough for every day! Roast the salmon while you whisk together the easy-to-make sauce then toss it all together-then drool. The resulting Salmon Pasta with its tender, buttery chunks of salmon enveloped in decadently creamy sauce spiked with garlic, lemon juice and pesto truly tastes better than the finest restaurant at a fraction of the price and did I say less than 30 minutes already?
Provided by Jen
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F. Cook pasta in salted water according to package directions until al dente. Reserve 1 cup pasta water before draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
- Add salmon to a piece of foil skin side down and fold foil up around salmon to create a boat (don't cover); place on a baking sheet. Rub salmon with seasonings, drizzle with lemon juice then top with butter.
- Line the remaining pan with foil (optional for easy cleanup). Add broccoli and drizzle with 1 ½ tablespoons olive oil and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss to coat then spread into an even layer. Bake broccoli and salmon at 400 degrees F for 12-15 minutes or until salmon is almost opaque throughout (internal temp of 125-135 degrees F) and easily flakes with a fork.
- Meanwhile, melt butter in olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Sprinkle in flour and cook, while stirring for 1 minute.
- Turn heat to low and slowly whisk in chicken broth, heavy cream, pesto, and salt stirring constantly until smooth. Increase heat to medium high and bring the sauce to a simmer. Simmer until thickened, stirring often, approximately 3-5 minutes. Reduce heat to low and stir in lemon juice followed by Parmesan cheese until melted.
- Stir pasta and broccoli into the sauce until well combined. Flake salmon into large chunks and toss with pasta (it will break up more when tossing), adding additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or lemon juice to taste.
BROCCOLI PASTA WITH SALMON
My husband loves fishing and the rivers and lakes have been rich. Half of our freezer is full with salmon and trout so i try to use some of it at least once a week. I prefere smoked salmon with this as it really gives a lot of flavour. Ideal is if you have some homebaked bread wih real butter with it. It can be a starter, a great lunch or a lighter fare dinner.
Provided by Iceland
Categories Icelandic
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and clean the broccoli, cut it into small flowers and cook it in boiling saltwater for 4 minutes.
- Set aside.
- Take it out and cook the pasta in the same water until al dente.
- Set aside.
- Cut the salmon into thin slices and then into bites (never into cubes).
- Whisk the eggs and add milk, a pinch of salt and the freshly grinded black pepper.
- Put the pasta in a nice salad bowl, pour the eggs over it, add the broccoli and at last the salmon and blend.
- Serve or store in fridge for up to 24 hours.
Nutrition Facts : Calories 430.9, Fat 5.5, SaturatedFat 1.5, Cholesterol 112.6, Sodium 311.1, Carbohydrate 72.9, Fiber 5.5, Sugar 3.4, Protein 22.2
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SALMON PESTO PASTA WITH BROCCOLI RECIPE
From everydaydishes.com
5/5 (3)Total Time 35 minsCategory DinnerCalories 572 per serving
- To make the pesto, combine basil, garlic, Parmesan cheese, olive oil and pine nuts in food processor. Season with salt then mix until smooth then set aside.
- Bring salted water to boil in large pot and cook pasta 2 minutes less than package directions. Drain in colander, set aside.
- Two minutes before you drain pasta, add broccoli. Boil for about a minute, drain mixture and remove from heat. Add pasta and broccoli back to pot, mix in pesto until combined. Zest lime over pasta and stir in Parmesan cheese, set aside.
- Sauté garlic with olive oil in large pan over medium high heat, about 2-3 minutes then remove garlic. Add salmon and cook 4-5 minutes on first side, flip and cook another 3-4 minutes until opaque and flaky. While salmon is cooking, chop cooked garlic and add to pasta. Remove salmon from the pan when finished. Add pasta mixture to same saute pan, warm for 1-2 minutes. Place in large serving bowl, top with salmon.
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5/5 (62)Total Time 22 minsCategory FishCalories 338 per serving
- Heat 2 tbsp extra virgin olive oil in a large pot until shimmering but not smoking. Add green onions, bell pepper, and garlic and cook over medium-heat, stirring frequently until fragrant (about 3 minutes or so). Add ½ of the fresh dill, and stir for 30 seconds more.
- Now add broth, potatoes and carrots. Add spices and season with kosher salt and black pepper. Bring to a rolling boil then lower heat to medium and cook for 5 to 6 minutes or until the potatoes and carrots are tender.
- Season salmon with kosher salt and gently add it to the pot of simmering soup. Lower heat and cook for a few brief minutes until salmon is cooked through about 3 to 5 minutes or until salmon is cooked and flakes easily.
SALMON PESTO PASTA • SALT & LAVENDER
From saltandlavender.com
4.9/5 (38)Total Time 30 minsCategory Main CourseCalories 567 per serving
- In a skillet, heat the oil and butter over medium-high heat. Cook the salmon for about 3 minutes/side until lightly golden.
- Take the pan off the heat. Remove the salmon to a plate and set aside. Pour the fat out of the skillet, but leave the nice browned bits that are stuck on the bottom of the pan (don't wipe the pan out).
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