Spaghetti With Salmon Cream Sauce Food

SPAGHETTI WITH SALMON TWO WAYS

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.

SALMON SPAGHETTI CARBONARA

Steps:

• Gather the ingredients.
• Bring a large pot of water to a boil and cook pasta as directed on package.
• Meanwhile, cook bacon in a large skillet until crisp.
• Drain bacon on paper towels and crumble; set aside. Discard bacon fat.
• In a small bowl, beat together egg yolks with cream, season with the salt and pepper. Set aside.
• In a large skillet, heat olive oil over low heat and add salmon, peas, and cooked bacon; gently heat. Shake pan from time to time.
• When pasta is done, drain well and add immediately to skillet with salmon; do not stir.
• Immediately pour egg mixture over hot pasta. Turn heat under skillet to medium.
• Using tongs , gently lift and turn pasta, egg mixture, salmon, peas, and bacon together until creamy sauce forms on pasta. The egg will cook on contact with hot pasta.
• Sprinkle food with cheese and toss gently. Serve immediately.

QUICK PASTA WITH SALMON AND TOMATOES IN CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Heat oil in a skillet over medium heat while spaghetti is cooking and cook salmon and garlic until salmon is lightly browned, about 5 minutes. Add tomatoes and basil, season with salt and pepper, and cook for 3 minutes. Pour in cream and simmer over low heat until flavors are well combined and salmon is cooked through, about 10 minutes. Serve sauce over cooked pasta.

CREAMY SALMON LINGUINE

Steps:

• Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking., Meanwhile, in a large skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened, stirring constantly., Add salmon, salt and pepper; heat through. Drain linguine and broccoli; add to skillet. Stir in cheese, basil, capers and lemon zest.

PASTA WITH SALMON & PEAS

Steps:

• Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
• Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
• Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
• Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.

CREAMY SALMON PASTA

Steps:

• Pre-heat your oven to 180C. I use my New Wave oven for this as it does not need pre-heating.
• Spray an oven tray with some zero-calorie spray and place the salmon fillet on top. Season the salmon with salt and pepper, and cover with the lemon juice. Place in the oven and cook at 180C for 10 minutes.
• When the salmon is cooked, remove from the oven and flake it using two forks.
• While the salmon is cooking, boil the pasta in some salted water, according to the manufacturer's instructions. (I use a bit of olive oil in the water to prevent it from sticking).
• When the pasta is cooked, drain it over the pan, discarding the drained water. Then return the pasta to the pan.
• While the pasta is boiling, saute the garlic in the olive oil in a cast-iron skillet for one minute. Then add the chopped chilli and cook for about 30 seconds. Then add the wine and turn off the heat. Let the wine evaporate with the heat of the skillet. Keep stirring until wine has almost evaporated.
• When ready to serve add the cream to the skillet, turn the heat back on and bring to a boil, adding the coriander and stirring all the way. Season with a little salt and pepper if needed. When it begins to boil, remove from the heat.
• Then add the sauce and the salmon to the pasta, mixing well, before serving.

PASTA GARLIC CREAM SAUCE WITH SMOKED SALMON

Steps:

• Cook pasta in boiling salted water until al dente (firm to the bite, but not cooked all the way through.) Drain and set aside.
• Saute garlic in olive oil over medium heat.
• Cook until the garlic begins to sweat, but doesn't turn brown.
• Add butter.
• Once butter melts, add cream and bring to a simmer.
• Add the pasta and keep simmering.
• Then add the smoked salmon (cut into 1" cubes) and half of the cheese.
• Toss well until the cheese is incorporated into the sauce.
• Cut the green onions into 1/2" pieces.
• Coat in olive oil and broil in the oven.
• You can do this before cooking the pasta.
• Add the roasted green onions into the sauce.
• Season with salt and pepper.
• Serve in a large bowl or on a plate.
• Garnish with the remaining cheese and dill.
• Serves 2.

PASTA WITH SMOKED SALMON CREAM SAUCE

Steps:

• Cook the pasta in a pan of lightly salted boiling water according to the packet instructions and drain. Meanwhile, heat the oil and fry the scallion until softened.
• Stir in the chopped salmon and heavy cream and heat until beginning to bubble. Add the lime juice, bring the mixture to the boil and simmer for 1 - 2 mins, stirring.
• Stir in the cooked pasta, season with pepper and serve.

CREAMY SALMON PASTA

Steps:

• You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
• While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
• Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
• Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.

CREAMY PASTA WITH SALMON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• While pasta cooks, pour enough water into a frying pan to cover salmon; add dill. Strain in lemon juice. Mix and season with salt and pepper. Add salmon to the pan and poach over medium-high heat, flipping as necessary, until it flakes easily with a fork, about 10 minutes. Remove the skin when you flip it the first time.
• At the same time, heat olive oil in a pan over medium to medium-high heat. Saute green beans and shallots until the shallots start to brown and the green beans soften, 8 to 10 minutes.
• Once the salmon is poached, use tongs to set it aside in a shallow bowl, but don't throw the poaching mixture away. Take about 1/4 cup of the poaching mixture and add it to a saucepan. Add sour cream and chopped dill and mix over medium heat until combined. Remove from heat and mix into pasta.
• Place pasta on serving plates, along with some chunks of the salmon, plus some of the sauteed mixture. Try to get an even mix if possible. Sprinkle with garden cress. Serve immediately!