Smoked Salmon Fettuccine Food

SMOKED SALMON CARBONARA

Steps:

• Cook the spaghetti. Meanwhile, melt the butter in a small pan, add the garlic and gently sizzle for 1 min. Remove from the heat.
• Lightly beat the cream, eggs, softened garlic and half the Parmesan in a bowl. Stir in the smoked salmon trimmings.
• Drain the pasta well and return to the pan. Add the salmon mixture and the chives, then toss well so the heat from the pasta lightly thickens the sauce. Serve scattered with the remaining Parmesan and plenty of black pepper.

SMOKED SALMON PASTA

Steps:

• Cook Pasta as directed. Drain.
• Meanwhile, in a large skillet, heat oil. Add mushrooms, shallots, garlic and cayenne. Saute until veggies are tender.
• Add white wine and bring to boil. Add cream and bring to boil. Let simmer for 3minutes.
• Add lemon juice, lemon zest and salmon. Bring to boil and let simmer 1 to 2 minutes.
• Add capers, parsley, salt and pepper. Mix well.
• Pour salmon mixture onto hot drained pasta. Toss to mix. Add Parmsean and toss well. Let set for 2 minutes as pasta will absorb any extra liquid.
• Serve.

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.

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON

Steps:

• Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
• Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
• Bring a large pot of salted water to a boil for the pasta.
• While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
• Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
• When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
• Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

SMOKED SALMON ALFREDO SAUCE

Steps:

• Saute onion in the butter in a pan until clear. Add the salmon and saute at medium to low heat for approximately 2 more minutes. Very gradually, start to add the cream. Stir constantly until thickened. Sauce should be very thick once you have added all the cream. Top with tomato and parsley; season with pepper.

EASY SMOKED SALMON PASTA

Steps:

• Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
• Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

NORTHWEST CREAMY SMOKED SALMON FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8 to 10 mis or until al dente; drain.
• In a medium saucepan, combine cheeses, margarine, milk, garlic powder, basil and stir over low heat until smooth and creamy about 10 to 15 minutes.
• Toss sauce vegetables, smoked salmon, sauce and pasta in a large bowl.
• Sprinkle with nutmeg.

CREAMY SMOKED SALMON PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a large skillet over medium heat. Saute onion in butter until tender.
• Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms., and cook over low heat for 4 minutes.
• Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.

CREAMY SMOKED SALMON PASTA

Steps:

• Bring a pot of salted water to a boil and cook pasta until just shy of al dente. Drain, reserving some pasta water.
• While the water is boiling, melt the butter in a large skillet over medium heat. Add the salmon, lemon juice, half of the lemon zest, and half of the chives. Cook for a few minutes, stirring occasionally. Stir in the cream and cook over low heat (the cream should be at a simmer) for about 5 minutes.
• Add the drained pasta to the cream mixture. Cook for a few minutes, tossing to coat. Taste for seasoning. If the pasta looks a little dry, add pasta water a tablespoon or two at a time until it is creamy enough.
• Serve immediately, topped with the remaining chives and lemon zest.

SMOKED SALMON FETTUCCINE

Steps:

• Sauté garlic in margarine for 1 minute--do not let it brown.
• Add flour and incorporate completely.
• Add skim milk a little at a time and mix until flour has dissolved.
• Cook on medium heat stirring continuously for 8 minutes.
• Add cream cheese and mix until incorporated.
• Cook for 2 minutes.
• Add parmesan cheese and salmon.
• Cook fettuccine according to directions and drain.
• Combine sauce with fettuccine and serve immediately.

SMOKED SALMON FETTUCCINE ALFREDO

Steps:

• Boil the pasta in a large saucepan or pot of salted water according to the package instructions. For perfectly al dente pasta, check the pasta texture 1-2 minutes before the full cooking time (per boxed instructions). Remove from heat when done, drain pasta, and set aside.
• In a large frying pan or non-stick skillet, warm the heavy cream over medium heat. Once the cream is warmed (and has formed a skin over the top) add the butter and melt into the cream.
• Add the grated Parmesan and Romano cheeses (you can also use Parmesan cheese, or a Parmesan and Romano blend) stirring until the cheese is fully melted. Add the garlic powder, taste, and add salt and pepper if desired.
• Add the smoked salmon (flaked or cut into small pieces) into the sauce once the cheese is melted and simmer for 2 minutes, or until the alfredo sauce thickens slightly.
• Toss the pasta in the alfredo sauce, either in the skillet with the sauce, or add the sauce to the saucepan of pasta. Coat thoroughly and serve immediately.
• Portion out the smoked salmon fettuccine alfredo and garnish with more smoked salmon, fresh dill weed, and freshly grated Parmesan cheese.

SMOKED SALMON FETTUCCINE

Steps:

• Cook the fettucine in the usual way, and drain.
• Finely chop the spring onions, and celery.
• Heat the oil in a large frying pan.
• Add onion, celery, parsley and capers.
• Cook until the onion is soft and clear.
• Cut the salmon into thin strips.
• Stir in the salmon and cook further for 1 minute.
• Add the dill and cream/sour cream and gently simmer for about 5 minutes or until the liquid has reduced to a sauce consistency.
• Season with salt and pepper.
• Serve immediately, spooned over the fettucine.

SMOKED SALMON FETTUCCINE

Steps:

• Melt butter and whisk in flour. Gradually add milk and sour cream. Season with salt and pepper. Stir until thick.
• Add Scotch or Bourbon, salmon and parsley.
• Cook pasta and drain.
• Combine salmon mixture with pasta.
• Sprinkle with paprika and Parmesan cheese.