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
SALMON SPAGHETTI CARBONARA
Salmon Spaghetti Carbonara is a wonderful and easy main dish recipe to make with leftover cooked salmon, Parmesan cheese, eggs, and heavy cream.
Provided by Linda Larsen
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 550 kcal, Carbohydrate 18 g, Cholesterol 244 mg, Fiber 3 g, Protein 39 g, SaturatedFat 13 g, Sodium 401 mg, Sugar 4 g, Fat 35 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
WHOLE-WHEAT SPAGHETTI WITH LEMON, BASIL, AND SALMON
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
- Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
- Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.
SALMON TWO WAYS WITH CAPER SAUCE
Steps:
- Preheat the oven to 400 degrees F.
- For the salmon: Season the salmon filets with salt and pepper. In a bowl, mix together the panko, parsley, dill, garlic and 1 tablespoon of the oil until the panko is evenly coated. Coat the salmon with the panko mixture and let sit for a few minutes so the crust sticks.
- Heat the remaining 2 tablespoons of oil in an ovenproof skillet over medium-high heat. Add the salmon and cook until the breadcrumbs are golden, 2 to 3 minutes per side. Transfer the skillet to the oven and cook for 5 minutes. Keep the salmon warm.
- For the salmon hash: Heat the oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until they start to brown, 4 to 5 minutes. Add the onion and bell pepper and cook until the potatoes are cooked through and the peppers are soft, 10 minutes more. Turn off the heat and stir in the salmon and capers. Season with salt and pepper. Keep the hash warm.
- To make the salad: Toss the bread cubes with 1 tablespoon of the oil on a baking sheet. Spread the bread in a single layer and toast in the oven, stirring once or twice, until crunchy but not too hard, 8 to 10 minutes.
- In a large bowl, whisk together the vinegar, mustard, shallot, remaining 2 tablespoons oil, salt and pepper. Add the cucumber, tomatoes, onion and dill and stir to coat everything in the dressing. Stir in the toasted bread.
- For the sauce: Heat the oil in a small skillet over low heat. Add the shallot and cook until softened, about 2 minutes. Turn off the heat and whisk in the butter 1 piece at a time. Stir in the capers and dill. Squeeze in the lemon juice and season with salt and pepper.
- To plate: Divide the salmon hash among 4 plates and top each with a salmon filet. Spoon the sauce over the salmon. Divide the salad among the plates, placing it on the side of the salmon.
SPAGHETTI WITH SMOKED SALMON
Our son makes magnificent smoked salmon, this is one of the ways to enjoy it!! (try smoking it yourself, see "Don's smoked salmon" recipe #33989) from Cooking for Diabetics
Provided by Derf2440
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick frypan.
- Add the finely sliced mushrooms and fry them over gentle heat for 4 to 5 minutes, until they are softened but not coloured.
- Pour the white wine into the pan.
- Increase the heat and boil rapidly for about 5 minutes, until the wine has reduced considerably.
- Stir in the herbs and soy cream or fromage frais.
- Fold in the salmon and reheat gently, but do not let the sauce boil or it will curdle.
- Stir in pepper and lemon juice to taste.
- Cover the pan and keep the sauce warm.
- Cook the pasta in a large saucepan of lightly salted boiling water until just tender.
- Drain, rinse thoroughly in boiling water and drain again.
- Turn into a warmed serving dish and toss gently with the salmon sauce before serving, garnished with chives.
LEMON PASTA WITH SALMON
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium heat. Add onion to melted butter mixture and saute until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Add salmon and cook until heated through, about 3 minutes.
- Drain pasta and add to the skillet. Stir in parsley and lemon zest. Add lemon juice and season with salt and pepper. Add remaining oil and butter and mix until glossy.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 44.6 g, Cholesterol 13.1 mg, Fat 10.9 g, Fiber 3 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 38.9 mg, Sugar 2.7 g
SALMON SPAGHETTI WITH WHITE SAUCE
Make and share this Salmon Spaghetti With White Sauce recipe from Food.com.
Provided by Pinay0618
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil spaghetti according to package. In a large skillet heat oil. Add garlic and saute. Add salmon, broth, parsley, cream cheese, milk and salt. Heat on med. heat until cream cheese is melted and everything is well heated. Serve over spaghetti. Garnish with olives.
PASTA WITH SMOKED SALMON AND CAPERS
Serve your salmon-loving friends this elegant and easy pasta dish. For those of you not watching your pennies, substitute caviar for capers. I envy you. We should get together sometime.
Provided by Chardonnay Queen
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add orecchiette and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes.
- Meanwhile, combine cream and onion in a heavy saucepan over medium-high heat. Simmer for 2 minutes and remove from heat.
- Gently stir salmon, Parmesan cheese, capers, butter, and parsley into the cream mixture and serve over pasta.
Nutrition Facts : Calories 527.2 calories, Carbohydrate 43.9 g, Cholesterol 107.7 mg, Fat 30.6 g, Fiber 2.2 g, Protein 20 g, SaturatedFat 17.7 g, Sodium 593.5 mg, Sugar 1.5 g
CREAMY PASTA WITH SALMON
There was a lot of kitchen improv involved in the making of this recipe! It works as a seafood dish or a pasta dish. It's served with a dilly sour cream sauce!
Provided by Chef AidF
Time 40m
Yield 4
Number Of Ingredients 10
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!
Nutrition Facts : Calories 365.5 calories, Carbohydrate 50.2 g, Cholesterol 30.7 mg, Fat 9.4 g, Fiber 4.1 g, Protein 20.1 g, SaturatedFat 3 g, Sodium 48.2 mg, Sugar 2.8 g
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.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 59.7 g, Cholesterol 61 mg, Fat 16.2 g, Fiber 3.3 g, Protein 19.7 g, SaturatedFat 7.8 g, Sodium 66.9 mg, Sugar 4 g
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PAN FRIED SALMON AND SPAGHETTI WITH LEMON CREAM SAUCE
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4.9/5 (7)Calories 632 per servingCategory Dinner
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