Linguinewithsmokedsalmon Recipes

Steps:

• Cook linguine according to package directions.
• While the linguine is cooking, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add thyme and cook 1 minute, until fragrant. Add vermouth and cook 1 minute. Add broth, olives, lemon juice, capers, and lemon zest and bring to a simmer, for 5 minutes.
• When the linguine is cooked, drain and add, along with the salmon, to the pan with the olive-caper mixture. Toss to combine using tongs and cook 1 minute to heat through. Season, to taste, with salt and freshly ground black pepper. Remove from heat and stir in basil. Serve immediately.

Steps:

• In a large saucepan with boiling salted water, cook pasta 8 to 10 minutes or until al dente. Drain and put back in the saucepan.
• Meanwhile, in another saucepan, bring to boil heavy cream and dry onion flakes.
• Add asparagus and smoked salmon, cook at low heat until warm.
• Remove from the heat, add 1/2 cup of parmigiano reggiano and stir. Add salt and pepper.
• Add sauce to the pasta and stir to coat well.
• Sprinkle each serving with remaining parmigiano reggiano.

Steps:

• Preheat a gas grill to medium-high heat or prepare a charcoal grill with a medium-hot fire.
• Spray a 12- by 12-inch square of heavy-duty aluminum foil with cooking spray. Place the salmon, skin-side down, on the center of the foil. Sprinkle the salmon with salt and pepper and sprinkle the Italian seasoning and coriander over the top. Put 1 tablespoon of butter on top of each fillet and place 2 half slices of lemon on each. Wrap the salmon tightly in the foil, place on the grill, and cook for 10 minutes.
• Remove the salmon from the grill and open the foil packet to allow the steam to escape. Let stand until cool enough to handle. Reserving any cooking liquid in the foil packet, transfer the salmon to a small bowl and using a fork, flake it into large pieces; discard the skin.
• Meanwhile, bring a large pot of salted water to a boil and cook the linguini until al dente, according to the package instructions. Put the peas in a large mixing bowl, drain the pasta and pour it over the peas in the bowl. (The heat from the pasta will cook the peas.) Add the reserved cooking liquid from the salmon to the bowl along with the tomatoes, capers and lemon zest.
• In a small bowl, whisk the lemon juice, olive oil and mustard together until thick and emulsified; pour the dressing over the pasta and toss well to coat. Add the flaked salmon and dill, and toss gently until combined. Taste and adjust the seasoning, if necessary.
• Transfer the pasta to a serving platter, garnish with chopped parsley and lemon slices, and serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a large skillet over medium heat. Saute onion in butter until tender.
• Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms., and cook over low heat for 4 minutes.
• Toss in smoked salmon, and cook for 2 more minutes. Serve over 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.

Steps:

• Cook linguine.
• Melt together in large skillet butter and olive oil.
• Saute' salmon briefly; add shallots and garlic.
• Add capers and dill weed.
• Stir in the Alfredo sauce and bring to simmer.
• Add lemon juice and mix well.
• Pour sauce over linguine and add Parmesan cheese.

Steps:

• While the linguine is boiling (see page 181), melt the butter in a small wok or a medium skillet. Toss in the scallions, and sauté gently for 1 minute, stirring. Splash in the vodka and let it cook down a little. Tear or cut the salmon into small bite-sized pieces, and stir them into the sauce. Pour in the cream and bring to a simmer. When the linguine is done al dente, scoop it up with a spider and tongs, letting the water drain off, and mix it in with the sauce. Grind pepper generously over the pasta, and stir in the capers and parsley, then spoon it all up into a warm bowl.

Steps:

• Prepare linguine according to pkg directions, drain and set aside.
• In skillet, saute garlic and olive oil.
• Add salmon, chicken broth, parsley, salt and cayenne pepper.
• Cook over medium heat until heated through.
• Add linguine to salmon mixture in skillet, and toss to coat.

Steps:

• Melt butter with olive oil in heavy large skillet over medium heat. Add shallots and garlic; sauté 3 minutes. Add tomatoes and cook just until tender, about 5 minutes. Increase heat to medium-high. Add wine, clam juice, lemon juice and marjoram; simmer 5 minutes. Add salmon and simmer until almost cooked through, stirring occasionally, about 5 minutes. Add arugula, capers and fresh herbs to salmon mixture. Simmer until salmon is just cooked through and arugula is just wilted, about 2 minutes. Season to taste with salt and pepper.
• Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Drain pasta well and return to pot. Add salmon-arugula mixture to pasta and toss to coat. Serve warm.

Steps:

• Cook linguine according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; heat through. Add linguine; toss gently to combine.

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.