Steves Salmon Pasta Food

CREAMY SALMON PASTA

Steps:

• Pat the salmon dry with paper towels. Drizzle over the olive oil and season with salt and pepper.
• Heat a nonstick frying pan over high heat. Add the salmon, skin-side down, and cook until the skin is crispy and golden (approximately 3-4 minutes). Carefully flip the fish over and cook for another minute or two on the other side until done to your preference. Remove from the pan and set aside.
• Add the butter to the pan then add the onion. Cook for a few minutes until softened and add the garlic. Cook for 30 seconds then pour in the cream. Add the dill and lemon then bring to a gently simmer.
• Simmer the cream sauce for 5-7 minutes until it coats the back of a spoon. Flake in the salmon and season with salt and pepper.
• Add the pasta and toss until the pasta is coated in the sauce. If necessary add a few tablespoons of pasta water.
• Taste and adjust seasoning then serve.

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 PESTO PASTA

Steps:

• Bring a large pot of water to a boil over high heat. Add a large pinch of salt and cook the pasta according to package directions for al dente, about 8 minutes.
• Meanwhile, place a large skillet over medium-high heat. Add the oil and bell pepper. Cook until the bell pepper starts to soften, about 1 minute. Add the salmon and red pepper flakes, if using, to the skillet and sprinkle with salt and the black pepper. Cook for about 2 minutes without stirring. Then continue cooking and stirring until the salmon is cooked through, about 2 minutes. Add the lemon juice. Transfer the mixture to a large bowl and set aside.
• For the pesto: Place the basil, garlic, pine nuts, salt and black pepper in a blender. Start on low speed, then increase to medium. With the motor running, slowly drizzle in the olive oil and blend until smooth. Stop the blender and scrape down the sides. Add the cheese and blend a few seconds just to incorporate. Taste and adjust the seasoning.
• Drain the pasta and add it to the bowl with the salmon. Add the pesto and toss. Taste and adjust the seasoning. Serve immediately, or refrigerate until chilled. Finish with basil leaves and grated cheese if desired.