Smoky Salmon Fettuccine Food

SALMON FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile in a large skillet, saute the mushrooms, zucchini and onion in butter until crisp-tender. , Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salmon, peas, tomato, parsley and seasonings; heat through. Drain fettuccine; serve with salmon mixture.

SMOKED SALMON SPAGHETTI WITH CHILLI & LEMON

Steps:

• Cook the spaghetti for 10 mins or following pack instructions until al dente.
• Meanwhile, heat the oil in a wok or large frying pan and briefly fry the chilli to soften it.
• Drain the spaghetti, reserving a little of the water, then tip into the wok and, using 2 wooden spoons, toss in the chilli oil until well mixed. Add the salmon, lemon zest and chives or onions, then toss again. Season and add lemon juice to taste.

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.

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.

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.

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 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.

SALMON FETTUCCINI

Steps:

• Cook fettuccini according to package directions.
• In lg skillet, saute mushrooms, zucchini and onions in butter until crisp tender.
• Stir in flour.
• Add cream; bring to a boil.
• Cook and stir 1 minute.
• Add salmon, peas, tomato, parsley, and seasonings.
• Cook and stir for 3 minutes.
• Drain fettuccini; top with salmon mixture.

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.

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.

SMOKY SALMON FETTUCCINE

Steps:

• Prepare your grill, or preheat your broiler for high heat.
• Season the salmon with salt and pepper to taste.
• Drizzle the liquid smoke over the salmon.
• Grill or broil the salmon until it is just barely done. (Note- when I use the grill for this, I place the salmon skin side down on a piece of foil so that it doesn't stick to the grill.).
• Remove the salmon for the heat, and set aside to cool slightly.
• When it is cool enough to handle, remove the skin (if needed) and break the fish into bite sized pieces.
• Cook the pasta as directed on the package.
• Heat the oil in a large skillet over medium heat.
• Add the onions, and season with kosher salt and fresh ground pepper. If you would like to add some heat, add a pinch of chili flakes at this time.
• Cook the onions, stirring frequently, for one minute.
• Add the mushrooms, and continue to cook, until the onions are soft and golden.
• Add the alfredo sauce, and bring to a simmer, stirring occasionally.
• Add the reserved salmon, and gently fold into the sauce.
• If the sauce is too thick, add a little of the pasta cooking water to thin it to your liking.
• Taste the sauce, and add salt, pepper, or liquid smoke if necessary.
• When the pasta is al dente, drain and add to the sauce, tossing gently, so the salmon doesn't break up further.
• Serve immediately.