Salmon And Dill Linguine Recipes

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:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
• Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook cavatappi pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, run under cold water, drain again, and allow to cool.
• Whisk sour cream, mayonnaise, Parmesan cheese, dill, white wine vinegar, sugar, pepper, salt, garlic powder, and lemon zest together.
• Mix pasta and celery together in a large mixing bowl. Pour in dressing mixture and toss to coat. Gently stir in salmon pieces. Chill for at least 4 hours before serving.

Steps:

• First prepare the salmon. Flake the salmon into mouthful-sized chunks in a bowl. Bring a large pan of generously salted water to the boil.
• Cook the pasta. Feed the spaghetti into the pan, give it a stir, then cook at a rolling boil, stirring occasionally to keep the strands separate, until the pasta is just tender but with a bite. Check the cooking time on the pack, as it does vary. When the pasta is almost done, throw in the peas.
• Finish the dish: remove any tough stalks from the dill, then chop the fronds fairly roughly. Reserve about 4 tablespoons of the pasta water, then drain the pasta and peas and return them to the pan with the reserved water. Set over a very low heat, then toss in the salmon, dill, crème fraîche, salt and plenty of freshly ground black pepper. Toss everything together lightly and heat through briefly, then serve.

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:

• Heat oil in heavy large skillet over medium-high heat. Season salmon with salt and pepper. Add to skillet; sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer salmon to plate. Add garlic to same skillet; sauté 30 seconds. Add mushrooms; sauté 2 minutes. Add green onions, tomato, wine and capers; cook until mushrooms are tender, about 5 minutes. Add linguine, dill, lemon juice and salmon and toss. Season with salt and pepper.

Steps:

• Turn on your broiler and set your upper rack to the middle position. Let it preheat 5 minutes.
• Set 1 qt of water to boil in a medium pot.
• Take a 12" wide section of heavy duty foil and fold into thirds and then fold over the edges by 1/4"- this is what you will bake the salmon on (who doesn't like easy cleanup?). Spray the foil with a spritz of cooking spray, and season the salmon on both sides. Place on the foil and give the top of the salmon a spritz of cooking spray.
• Bake under the broiler- this should take about 6-8 minutes. When its done, remove from the oven and set it aside to rest.
• When your water comes to a boil, salt it and add the pasta. You will add in the asparagus during the last minute of cooking.
• To make the sauce, whisk together the first 9 ingredients of the sauce in a small saucepan and set over medium heat. Stir occasionally. When it has thickened and no longer has a starchy flavor, take off the heat.
• When the pasta and asparagus is done cooking, drain and return to the pan you cooked it inches Dice the salmon into bite sized pieces and add to the pasta.
• Just before adding the sauce to the pasta, stir in the lemon juice and light butter. Dump this into the pan with the pasta, asparagus and salmon, toss gently until the pasta is completely coated with sauce.
• 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:

• Bring cream, clam juice and flour to boil in heavy large skillet over medium-high heat, stirring frequently. Add pasta; toss until sauce thickens, about 2 minutes. Add salmon, green onions, dill and capers; toss to blend. Season with salt and pepper. Serve with lemon wedges.

Steps:

• Cook pasta in a large pot of boiling, salted water until tender but still firm to bite, stirring occasionally.
• Drain, reserving 1/4 cup cooking liquid.
• Meanwhile, melt butter in heavy large skillet over medium heat.
• Add salmon and cook until fish turns light pink, stirring frequently, about 2 minutes.
• Stir in cream and tomato paste.
• Cook until sauce is heated through, about 2 minutes, Stir in 2 teaspoons dill and cayenne pepper.
• Mix Pasta into sauce, adding pasta liquid by tablespoons as needed to moisten.
• Divide pasta among 4 shallow bowls.
• Sprinkle with remaining 1 teaspoon dill and serve.

Steps:

• 1. Fill a large pot with water, add kosher salt and bring to a boil. Add pasta and cook accordingly, more if store bought, less if home made. 2. Place a large skillet on the stove over medium and add oil. When the oil is shimmering, add the shallot and cook until tender, about 2 minutes. 3. Add the smoked salmon and continue to cook until it is warmed through, 1-2 minutes. 4. Pour in the cream and water and allow to bubble. Add the capers and cook until the sauce thickens, about 3 minutes. 5. Stir in the lemon juice and zest, add cooked linguine to the skillet and toss until thoroughly combined. 6. If the sauce is too thick, add some of the reserved pasta water. 7. Remove from the heat, taste and adjust the seasonings with salt and pepper. Garnish with dill.

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.