Pasta Al Salmone Recipes

Steps:

• Cook pasta al dente.
• Clean leek and slice thinly.
• Sauté in margarine until wilted (3 mins).
• Drain salmon; remove skin and bones; divide in chunks.
• Add sauce and cheese to leek and heat 3 mins on low heat.
• Mix salmon through sauce and heat 2 mins at low heat.
• Add salt and chilli powder to taste.
• Chop parsley.
• Drain pasta and serve with sauce and parsley.

Steps:

• Cut Salmon fillet in cubes.
• Let simmer in a pan with water and cook through.
• Once cooked , flake the salmon.
• Boil salted water and add Pasta once ready.
• In a pan or Pot add the Olive oil, garlic and cook until lightly brown.
• Add mushrooms and vodka to the pot and cook for 1 minute, stirring constantly.
• Add Tomato Sauce, Whipping Cream, Salmone, Parsley and Salt and pepper to taste.
• Cook for 15mins.
• Once Pasta is ready add to the sauce and Serve.

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:

• Heat the butter and olive oil together in a frying pan and fry the onions until golden.
• Add the peas and cook for 3 minutes.
• Add the salmon, season with salt and freshly ground black, pepper and cook for a further 2 minutes.
• Stir in the cream and cook for a further 2-3 minutes.
• In the meantime, cook the pasta in plenty of boiling, salted water until al dente. Drain, and then then add to the sauce.
• Stir well over a gentle heat until the sauce has thickened slightly.
• Serve immediately with some freshly ground pepper.

Steps:

• In a large, deep skillet, melt the butter over moderate heat, Gently sauté the onions until it becomes very soft and transparent (about 10 minutes).
• Turn up the heat and add the vodka allow the alcohol to burn off for a minute after that dice the smoked salmon.Add the smoked salmon in the skillet cook for 2 minutes. Reduce heat and add the sour cream, stirring occasionally ( for about 4 minutes ).Remove the skillet from the heat and add the caviar.In a large pot of water to a boil add a pinch of salt. Cook the farfalle in the boiling water until al dente; (about 8 to10 minutes).Drain the pasta and add it to the sauce. Stir so that the sauce coats all the pasta. Sprinkle generously with the chopped parsley.

Steps:

• Cook the pasta in lots of boiling, salted water until dente. Drain and set aside.
• In a large skillet, saute garlic in butter over medium heat for 2 minutes, careful not to let the garlic brown or burn. Add vodka and cook a further minute or so for alcohol to evaporate. Add half and half and cream cheese and whisk until the cream cheese has melted into the sauce. Add the pepper and simmer for 2 minutes.
• Add the cooked pasta to the sauce and all of the smoked salmon. Keep tossing and cooking the pasta in the sauce for 1-2 minutes so that the pasta absorbs some of the sauce, but is still coated in a 'runny' and creamy sauce.
• Garnish at table with freshly-grated parmegiano-reggiano cheese and more freshly-cracked black pepper, as desired.

Steps:

• Fill in a pot with water for the pasta and salt it. Leave it to boil.
• Sauté the onion in the butter (in a pan) until it wilts, then add the salmon and cook a minute or so more, stirring, until it lightens in color.
• Sprinkle in the liquor (vodka will add a crisper note, and brandy a slightly sweeter one), stir until it is evaporated, and stir in the cream.
• Heat through, check seasoning, and it’s ready; sprinkle the parsley over it at the very end, just before you use it to sauce the pasta.
• Add the sauce to the pasta, garnish with some parsley leaves (if possible) and leave it for 5 minutes to thicken. Serve.