Creamy Salmon Pasta Recipes

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.

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.

Steps:

• In saucepan, melt butter.
• Add and cook onions,garlic and celery for 5 minutes, stirring occasionally, or until softened.
• Stir in flour; cook, stirring, for 30 seconds.
• Gradually whisk in milk. Bring to a boil, stirring frequently. Boil for 2 to 3 minutes or until slightly thickened.
• Add parley.
• Gently stir in salmon being careful not to crush it; Set aside.
• Taste to check if you need to add salt and pepper.
• On each plate containing the cooked pasta spoon on the creamy salmon sauce.
• Serve immediately.
• A side of green vegetables makes a lovely presentation.
• I used light Becel intead of butter and 1% milk to make it healthier.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt; drain. Place pasta in large bowl; cover to keep warm.
• Add milk and cream cheese spread to same saucepan; cook on medium heat until cream cheese spread is melted and mixture is blended, stirring frequently. Stir in peas. Cook 3 min. or until heated through, stirring constantly.
• Stir in pasta and salmon. Sprinkle with dill and cheddar.

Steps:

• Boil water in large pot for pasta.
• Heat oil in large nonstick pan and then add in flour until pasty. Gradually whisk in milk while stirring constantly until slightly thickened. Season with pepper.
• Add pasta to boiling water and set timer as directions advise. If pasta is done before the sauce, toss with a bit of olive oil so it doesn't stick.
• Whisk in Parmesan cheese and pesto until thoroughly mixed. Heat for a few minutes on low until thickened.
• Stir in salmon just before serving and heat through.
• Add pasta to salmon mixture and gently toss.
• Sprinkle parsley on completed dish.

Steps:

• Cut the onions in rings (or slice the leek in small rings). Cut - or rip apart with your fingers - the smoked salmon in smaller pieces. Size does not matter, I like it chunky :).
• Heat the butter or olive oil in a saucepan and bake the onions/leek until they're golden-brown (add garlic if desired).
• Pour cream, sambal oelek and tomato puree in the saucepan and keep stirring for 2 minutes.
• Add the alcohol to the saucepan (optional). (I usually add on sight and use more than 1 cup, but not all people like liquor the way I do). Stir for 1/2 minute. Add salmon and stir for 1 more minute. Done!
• Prepare pasta according to description on package. Pour sauce over pasta, decorate with fresh herbs and serve with a glass of white wine.

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!