FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON
Fresh pasta, asparagus and smoked salmon are tossed with shallot cream sauce in this elegant weeknight dinner that can be prepared in well under an hour.
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
- Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
- Bring a large pot of salted water to a boil for the pasta.
- While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
- Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
- When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
- Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.
Nutrition Facts : @context http, Calories 529, UnsaturatedFat 9 grams, Carbohydrate 55 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 512 milligrams, Sugar 5 grams, TransFat 0 grams
SALMON, ASPARAGUS AND PASTA IN A CREAMY DILL SAUCE
Flaky salmon, fresh green asparagus and al dente pasta is at its best when topped with a delicious and light dill sauce. What makes it even better is that it can be on your plate in 20 minutes or less!
Provided by SuperSpike
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 21
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!
Nutrition Facts : Calories 471.1, Fat 6.6, SaturatedFat 1.8, Cholesterol 64.9, Sodium 1560.1, Carbohydrate 62.3, Fiber 4.4, Sugar 13.1, Protein 40.1
LEMONY SALMON AND CREAMY ASPARAGUS PASTA
A delicious way to use these two complimentary and healthy nutrient-rich main ingredients in a creamy dinner-party-ready combination that also makes a great family supper. Salmon and asparagus, with their delicate flavours, both work well with butter, fresh lemon juice and garlic. The secret to this recipe is the way it uses the tender whole asparagus tips, which add sexiness and visual flavour to the dish, differently to the blended stalks, which give colour and flavour to the sauce. Add to the meal your favourite pasta and top with some soft healthy leaves and a good Italian cheese, and it's restaurant quality. Serves 4 people very generously, or more.
Provided by CarolineOYum
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut off the tender asparagus tips at an angle, about a third of the asparagus stems. Boil the tips in 2 cups (500ml) water for 3 minutes, remove with a slotted spoon then blanch in cold water to keep the bright green colour, and reserve in a microwaveable bowl.
- Cut the remaining asparagus stems into rough 2cm pieces and boil, covered, in the same water with vegetable stock powder and white pepper, for about 8 minutes.
- Blend the stems and cooking water, pulsing until fairly smooth but with small chunks of asparagus remaining.
- In the meantime, in a small saucepan over low heat, make a classic roux: melt 2 tablespoons of butter and then stir in 2 tablespoons of flour with a wooden spoon continuously until the mixture combines completely. Let the roux brown very slightly for a couple of minutes.
- Start adding the milk very slowly, stirring all the time, until all the milk is absorbed by the thirsty roux, and then slowly add the asparagus puree, stirring constantly until you have a thick green asparagus sauce.
- Salt to taste, remembering that in a delicate sauce less salt is better, and you've probably used salted butter.
- Add most of the herbs, reserving some for garnish, then add the cream. Stir very well and turn off the heat.
- While you're doing that, oil the salmon fillets on both sides with about a tablespoon of olive oil and briefly sear over medium-high heat in a large non-stick saucepan. Watch as the white colour moves up the side of the salmon, and when about one-third of the way up turn the salmon. When the other side has seared, while the salmon is still pink in the middle, remove from the pan.
- Turn down the heat in the salmon pan, add the rest of the olive oil and soften onions for 2 minutes or so, add mushrooms for a further 3 minutes, and add garlic for a further 5 minutes. Stir often.
- Now's a good time to start cooking the pasta, according to instructions on the packet.
- Pour the asparagus herbed cream sauce into the onion and mushroom saucepan and mix well. Squeeze in the juice of half the lemon, taking care not to add the pips. Stir in half the parmesan cheese.
- Separate the salmon into flakes using a blunt knife. A butter knife is good; salmon flakes beautifully. Add salmon to the warm sauce and stir for 5 minutes or so over low heat. The sauce will finish cooking the medium-rare salmon without toughening it, while it absorbs the yummy creamy asparagus flavours in this honeymoon phase.
- Use the other half of the lemon to slice as garnish for your plates.
- Heat the asparagus tips in the microwave briefly.
- Drain the pasta and divide between the plates. Top with the creamy garlic lemon asparagus salmon sauce, then the asparagus tips and the remaining fresh herbs. Sprinkle with remaining parmesan.
Nutrition Facts : Calories 606.8, Fat 25.4, SaturatedFat 10.6, Cholesterol 79.3, Sodium 227.8, Carbohydrate 64, Fiber 5.8, Sugar 5.7, Protein 32.1
GEMELLI WITH ASPARAGUS, SMOKED SALMON, AND DILL
Categories Milk/Cream Pasta Quick & Easy Salmon Asparagus Spring Dill Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.
- While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.
- Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.
- Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well.
SALMON AND ASPARAGUS PASTA
Dry sauce mix combines with asparagus and salmon to make a dish that will impress your friends--and you don't have to tell them how easy it is! Mezzi rigatoni is my favorite kind of pasta to use with this one, but ziti, penne, and other hearty pasta cuts will work just as well. Serve with Parmesan cheese.
Provided by sarah p
Categories Main Dish Recipes Pasta Seafood
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Combine wine, olive oil, parsley, onion, and juice of 1 lemon in a large skillet over medium heat until simmering. Place salmon on top, with scales down. Cover and poach until fish flakes easily with a fork, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and cover to keep warm.
- Combine milk, butter, and sauce mix in a saucepan over medium-high heat. Whisk constantly until boiling. Reduce heat to medium-low and cook, whisking frequently, until thickened, about 4 minutes.
- Fill a small skillet with 1/4 inch water, remaining lemon juice, and garlic; bring to a boil. Add asparagus, cover, and steam, checking frequently to avoid overcooking, until bright green and tender, 5 to 10 minutes.
- Flake poached salmon and add to warm pasta. Add sauce and asparagus; toss to combine.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 50.4 g, Cholesterol 21.5 mg, Fat 9.1 g, Fiber 3.6 g, Protein 15.8 g, SaturatedFat 3.1 g, Sodium 320.8 mg, Sugar 4.9 g
CREAMY SALMON PASTA
Indulge in this creamy salmon dish for two. It's comforting and filling, and ready in just 30 minutes. Serve with a green salad
Provided by Anna Glover
Categories Dinner
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1140 calories, Fat 77 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.23 milligram of sodium
PAPPARDELLE IN LEMON CREAM SAUCE WITH ASPARAGUS AND SMOKED SALMON
Steps:
- Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
- Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
- Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
- In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
- Serve pasta garnished with reserved asparagus tips and remaining salmon.
ANGEL HAIR PASTA WITH SMOKED SALMON AND DILL
Categories Pasta Quick & Easy Salmon Dill Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; return to same pot.
- Combine cream, milk, dill, onions, capers and lemon peel in heavy small saucepan. Bring to boil over medium-high heat. Add sauce to pasta; toss to coat. Add salmon and toss to combine. Season win salt and pepper and serve.
SALMON WITH CREAMY DILL SAUCE
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.
Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
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- Pat the salmon dry with paper towels. Drizzle over the olive oil and season with salt and pepper.
- Heat a nonstick frying pan over high heat. Add the salmon, skin-side down, and cook until the skin is crispy and golden (approximately 3-4 minutes). Carefully flip the fish over and cook for another minute or two on the other side until done to your preference. Remove from the pan and set aside.
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