Red Salmon Spaghetti Salad Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the next six ingredients. , Drain and rinse pasta in cold water; add to sour cream mixture. Stir in salmon. Cover and refrigerate. Serve over salad greens.

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.

Steps:

• Combine red salmon and lemon juice in a glass bowl; mix well.
• Stir in golden raisins, apple, celery, mayonnaise, and crushed red pepper flakes; mix thoroughly.

Steps:

• Rinse & remove skin & bones & other tissue from red salmon, then break into medium-size pieces.
• Cook pasta according to box, then chill.
• In large bowl, mix together salmon, pasta, carrots, celery, olives, onion & bell pepper.
• In smaller bowl, combine vinegar, oils, sugar, oregano, salt & pepper & mix well, then pour it over salmon mixture, tossing carefully to coat.
• Serve immediately, or cover, chill & serve later.

Steps:

• Cook the spaghetti until al dente in boiling water in a medium-sized pot to which you have added a pinch of salt. Take care not to overcook.
• Drain the spaghetti thoroughly in a colander, letting it sit in the colander for several minutes and tossing and shaking it until it is completely free of water.
• Return the spaghetti to the dry but still hot pot.
• While the spaghetti is cooking, in a non-stick pan gently sauté the garlic in the oil, until soft but not brown.
• For the last minute, add the diced red capsicum, and stir constantly.
• Add the garlic and red capsicum to the spaghetti.
• Break up the red salmon into smaller chunks in the can or, if you prefer, first transfer it with the liquid to a bowl.
• Gently fold the salmon into the spaghetti, including about half a cup of the liquid. If necessary, add more liquid, a little at a time, until the spaghetti is lightly covered.
• Taking care not to break the spinach leaves, the bean shoots and the basil leaves, gently stir them into the spaghetti and salmon.
• If eating straight away, return the spaghetti to the heat stirring for 1-2 minute or until heated through.
• Chef's Suggestion: This dish is equally delicious cold if you are taking some to work for lunch. If you know you are going to be doing this, you may want to break the spaghetti into smaller pieces before cooking.
• Alternative: Drain the salmon and add 1/4 cup of olive oil to the spaghetti when folding in the salmon. And add more olive oil as needed.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with parchment paper.
• Coat salmon with olive oil and place on the prepared baking sheet.
• Bake in preheated oven until salmon is cooked through and no longer translucent, 15 to 20 minutes.
• While the salmon is baking, bring a large pot of lightly salted water to a boil. Add pasta, return to a rapid boil, and cook until tender yet firm to the bite, 11 to 13 minutes. Drain, rinse with cool water, and drain again. Transfer to a large mixing bowl.
• Remove salmon from the oven, cool, and flake with a fork. Add to the pasta along with celery, mayonnaise, and walnuts. Mix all ingredients with a wooden spoon until well combined. Season with salt and pepper and add dill. Place in the refrigerator until chilled and flavors have combined, 2 hours to overnight.

Steps:

• Preheat outdoor grill for medium heat and lightly oil the grate.
• Puree roasted red peppers in a food processor; transfer to a cold large skillet.
• Stir chicken broth, Parmesan cheese, 1/2 cup cilantro, cornstarch, jalapeno pepper, and garlic into red pepper puree.
• Bring red pepper mixture to a boil over medium-high heat, stirring constantly, until thickened, about 10 minutes. Keep warm.
• Bring a large pot of lightly salted water to a boil. Stir angel hair and olive oil into the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Cook salmon, skin side up, until skin begins to loosen, about 5 minutes. Remove from grill and peel skin. Continue cooking on other side until salmon flakes easily with a fork, about 5 minutes.
• Divide angel hair pasta among 5 warm plates. Nestle a salmon fillet into each pasta portion. Drizzle red pepper sauce around salmon onto pasta. Garnish with 1 tablespoon cilantro and chives.