Smoked Salmon Pasta Food

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.

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.

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.

PASTA WITH SMOKED SALMON AND CAPERS

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.

BOW TIE PASTA WITH SMOKED SALMON LEMON SAUCE

Steps:

• HEAT oil in a skillet over low heat; add garlic and onion. Cook until soft. Set aside.
• COOK pasta according to package directions; drain well. Put pasta back in the pot it was cooked in. Add garlic and onion mixture; mix well. Add lemon juice, green onions, parsley and salmon; mix well again.
• SEASON with salt and pepper to taste. Garnish with Italian parsley and lemon slices, if desired.

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 PASTA

Steps:

• In a large saucepan, cook pasta according to package directions for al dente. Meanwhile, in a Dutch oven, heat olive oil over medium-low heat. Add next 5 ingredients. Break salmon into bite-sized pieces; add to tomato mixture. Stir in pesto, basil and red pepper flakes. Cook, stirring occasionally, until vegetables are crisp-tender, 8-10 minutes., Drain pasta. Add to salmon mixture; stir to combine. Top with cheeses.

GREAT NORTHWEST SMOKED SALMON PASTA

Steps:

• Saute shallots and garlic in olive oil in a large skillet until soft.
• Add mushrooms and tomatoes, saute for another 2 mins.
• Add chicken broth and 3/4 of the spinach; gently simmer over low heat while pasta cooks.
• Cook pasta a little less time than according to pkg directions.
• Drain pasta and gently stir it into the sauce.
• Simmer gently until pasta absorbs some of the sauce, and is cooked to your preference.
• Crumble the salmon into chunks and gently stir it into the pasta.
• Add more chicken broth if needed and heat through.
• Serve on a bed of the reserved spinach and sprinkle with freshly ground pepper to taste.

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.

CREAMY SMOKED SALMON PASTA

Steps:

• Cook The pasta according to the packet instructions.
• Melt the butter in a pan (large enough to mix the pasta in later).
• Add garlic and onions and cook until onions are softened.
• Mix the lemon juice in with the onions.
• Add the cream cheese (and single cream if desired) and salmon pieces and warm through.
• Drain the cooked pasta and mix with the sauce.
• Season to taste.

SMOKED SALMON PASTA VERDE

Steps:

• Boil wine in medium saucepan until reduced to 3/4 cup, about 8 minutes. Remove wine from heat and whisk in crème fraîche.
• Meanwhile, cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add sugar snap peas or edamame to same pot and cook until peas are crisp-tender, about 2 minutes. Drain pasta and peas, then return to pot.
• Pour crème fraîche mixture over pasta and peas. Add green onions, parsley, and thyme; toss to coat. Add salmon; toss again. Season pasta with salt and pepper. Divide pasta among plates and serve.

STRAW AND HAY PASTA WITH CREAM AND SMOKED SALMON

Steps:

• Cook the pasta and while it is cooking, melt butter over low heat. Stir in the salmon and warm it for a few seconds Add the cream and reduce over low heat until somewhat thickened. Season to taste with salt and pepper. When pasta is done, drain it and return it to saucepan and toss with sauce; adjust seasoning and serve garnished with chives and caviar if you wish.