SALMON FETTUCCINE
My husband, Chet, and I both love sport fishing-in fact, we even went fishing on our honeymoon! This tasty recipe is a favorite when we have leftover cooked salmon to use up. It's also great with canned salmon.-Lisa Royston, Wasilla, Alaska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook fettuccine according to package directions. Meanwhile in a large skillet, saute the mushrooms, zucchini and onion in butter until crisp-tender. , Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salmon, peas, tomato, parsley and seasonings; heat through. Drain fettuccine; serve with salmon mixture.
Nutrition Facts : Calories 344 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 509mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 5g fiber), Protein 17g protein.
SALMON FETTUCCINE ALFREDO
Alfredo sauce and salmon are a palate-pleasing pair in this creamy pasta toss with crisp veggies. We love the flavors, but you could also fix this with tuna, shrimp or chicken. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute pepper in oil until tender. Add garlic; cook 1 minute longer., Stir in the Alfredo sauce, broccoli, salmon and basil. Cook, uncovered, over medium heat for 5-7 minutes or until heated through. Drain fettuccine. Add to skillet; toss to coat.
Nutrition Facts : Calories 678 calories, Fat 33g fat (17g saturated fat), Cholesterol 96mg cholesterol, Sodium 1329mg sodium, Carbohydrate 60g carbohydrate (3g sugars, Fiber 5g fiber), Protein 36g protein.
SALMON FETTUCCINI
This is a real good way to use leftover salmon. The creamy sauce compliments the salmon beautifully.
Provided by MizzNezz
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook fettuccini according to package directions.
- In lg skillet, saute mushrooms, zucchini and onions in butter until crisp tender.
- Stir in flour.
- Add cream; bring to a boil.
- Cook and stir 1 minute.
- Add salmon, peas, tomato, parsley, and seasonings.
- Cook and stir for 3 minutes.
- Drain fettuccini; top with salmon mixture.
FETTUCCINE WITH SALMON AND SNAP PEAS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain.
- Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the salmon; season with 3/4 teaspoon salt and a few grinds of pepper. Cook, turning once, until the salmon is just cooked through, about 3 minutes. Transfer to a plate.
- Add the pasta and snap peas to the skillet along with 1/2 cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, the herbs and lemon juice. Cook, tossing and adding more of the reserved cooking water if necessary, until the pasta is coated, about 1 more minute. Season with salt and pepper. Top with the salmon.
Nutrition Facts : Calories 587 calorie, Fat 18 grams, SaturatedFat 8 grams, Cholesterol 68 milligrams, Sodium 408 milligrams, Carbohydrate 72 grams, Fiber 3 grams, Protein 31 grams
SMOKY SALMON FETTUCCINE
This was first made for me by a friend, and I've tweaked it over the years to make it my own. Although it is by no means a healthy recipe to have in your everyday rotation, it makes a very easy and impressive dish to serve for company. The original recipe did not call for mushrooms, so feel free to subsitute another vegetable or leave them out completely. If you like a spicier dish, add chili flakes to taste with the onions, or a bit of hot sauce after the alfredo is added. If you don't want to use liquid smoke, you can replace the fresh salmon fillet with prepared smoked salmon- just begin the recipe with step seven. Serve with garlic bread and a green salad for a complete meal.
Provided by IngridH
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare your grill, or preheat your broiler for high heat.
- Season the salmon with salt and pepper to taste.
- Drizzle the liquid smoke over the salmon.
- Grill or broil the salmon until it is just barely done. (Note- when I use the grill for this, I place the salmon skin side down on a piece of foil so that it doesn't stick to the grill.).
- Remove the salmon for the heat, and set aside to cool slightly.
- When it is cool enough to handle, remove the skin (if needed) and break the fish into bite sized pieces.
- Cook the pasta as directed on the package.
- Heat the oil in a large skillet over medium heat.
- Add the onions, and season with kosher salt and fresh ground pepper. If you would like to add some heat, add a pinch of chili flakes at this time.
- Cook the onions, stirring frequently, for one minute.
- Add the mushrooms, and continue to cook, until the onions are soft and golden.
- Add the alfredo sauce, and bring to a simmer, stirring occasionally.
- Add the reserved salmon, and gently fold into the sauce.
- If the sauce is too thick, add a little of the pasta cooking water to thin it to your liking.
- Taste the sauce, and add salt, pepper, or liquid smoke if necessary.
- When the pasta is al dente, drain and add to the sauce, tossing gently, so the salmon doesn't break up further.
- Serve immediately.
Nutrition Facts : Calories 638.1, Fat 13.6, SaturatedFat 2.7, Cholesterol 147.4, Sodium 330.5, Carbohydrate 86.7, Fiber 5, Sugar 4.9, Protein 41.3
SALMON FETTUCCINE WITH DILL
Provided by Alice Colin
Categories Milk/Cream Pasta Appetizer Quick & Easy Salmon Dill Bon Appétit Hollywood Florida Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
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.
SMOKED SALMON FETTUCCINE
This low fat creamy fettuccine dish is simple and easy to prepare. I use home smoked salmon, but any kippered style salmon works great.
Provided by Bob Regent
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sauté garlic in margarine for 1 minute--do not let it brown.
- Add flour and incorporate completely.
- Add skim milk a little at a time and mix until flour has dissolved.
- Cook on medium heat stirring continuously for 8 minutes.
- Add cream cheese and mix until incorporated.
- Cook for 2 minutes.
- Add parmesan cheese and salmon.
- Cook fettuccine according to directions and drain.
- Combine sauce with fettuccine and serve immediately.
SALMON WITH FETTUCCINE ALFREDO
Pat Patty used salmon, her imagination and her taste buds to come up with a smart twist on an Italian classic. This healthy indulgence makes a pretty dish fit for company, she adds from Spring, Texas.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place salmon, skin side down, on a broiler rack coated with cooking spray. Sprinkle with 1/8 teaspoon pepper. Broil 4-6 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. Meanwhile, cook fettuccine according to package directions. , In a small saucepan, cook garlic in margarine for 1 minute or until tender. Stir in the flour, salt and remaining pepper; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 3 tablespoons cheese. , Drain fettuccine; toss with sauce. Serve with salmon. Sprinkle with remaining cheese.
Nutrition Facts : Calories 372 calories, Fat 16g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 294mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.
CHAMPAGNE SALMON & FETTUCCINE
Poached with a Champagne sauce, this salmon main dish is delish! -Taryn Kuebelbeck, Plymouth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook fettuccine according to package directions, adding the asparagus during the last 2 minutes of cooking; drain., In a large skillet, combine the water, broth, 1 cup champagne, onion, tarragon and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; add fillets and poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork., In a small saucepan, bring the remaining champagne, garlic, basil, brown sugar, salt and remaining pepper to a boil; cook until reduced to 1/2 cup. Whisk in butter until melted. Pour over fettuccine mixture; toss to coat. Serve with salmon.
Nutrition Facts : Calories 791 calories, Fat 46g fat (24g saturated fat), Cholesterol 148mg cholesterol, Sodium 718mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 4g fiber), Protein 30g protein.
SALMON PICCATA WITH HERBED PASTA
Steps:
- Bring a large pot of water to a boil, then add a small handful of salt. Add the pasta and cook according to the package directions until al dente. Drain the pasta and reserve the pot.
- While the pasta is cooking, melt 1 tablespoon of the butter in 2 tablespoons of the oil in a large skillet. Season the salmon with salt and pepper, then dust with flour. Add the salmon to the skillet and cook over medium-high heat, flipping occasionally, until golden on the outside and just cooked through, about 8 minutes.
- In the reserved pot, melt 3 tablespoons of the butter in the remaining 4 tablespoons olive oil over low heat. Return the pasta to the pot, add all but 2 tablespoons of the herbs and toss well to coat. Season with salt and pepper.
- Transfer the salmon to a plate; tent with foil to keep warm. Add the chicken broth, lemon juice and capers to the skillet. Simmer over high heat, scraping up any browned bits from the bottom of the skillet, until the liquid is slightly thickened, 3 to 5 minutes. Remove from the heat and gradually swirl in the remaining 2 tablespoons butter until emulsified. Stir in the reserved 2 tablespoons herbs and season with salt and pepper.
- Add the salmon to the sauce and turn to coat. Divide the pasta among plates, top with the salmon and sauce and serve right away.
EASY SALMON FETTUCCINE
"This recipe was in our newspaper, but I adapted it to our tastes," says Dorothy Wray of Sweetwater, Texas. "It's quick and easy to prepare and has become a stand-by recipe that I serve often."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute onion in butter until tender. Add the tomato, lemon juice, parsley, lemon zest and salt; cook and stir until heated through., Drain fettuccine; add to skillet. Stir in salmon and heat through. Sprinkle with pine nuts.
Nutrition Facts : Calories 444 calories, Fat 18g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 957mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein.
SALMON FETTUCCINE ALFREDO
From Simple & Delicious magazine, this quick & easy dinner sounds delicious! You can lighten it up by using a light Alfredo sauce, if desired. Times are estimates.
Provided by Halcyon Eve
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook fettuccine according to package directions. Drain thoroughly.
- While the pasta cooks, saute pepper in olive oil until tender. Add garlic & saute 1 minute more.
- Stir in sauce, broccoli, salmon, and basil. Cook, stirring often, over medium heat until heated through.
- Add fettuccine to skillet and toss to coat. Serve right away.
Nutrition Facts : Calories 388.6, Fat 10, SaturatedFat 1.9, Cholesterol 87, Sodium 96, Carbohydrate 46.7, Fiber 4.9, Sugar 3.4, Protein 28.1
LIGHTENED UP CREAMY SMOKED SALMON FETTUCCINE
Using tofu Shirataki noodles and non-fat ingredients, this comes together fast for an elegant dish that is extra light on the waistline but full on flavor! Chopped asparagus would work lovely in place of the peas as well here. Shirataki noodles add only 40 calories to the nutrition count as posted by 'Zaar.
Provided by yogiclarebear
Categories Soy/Tofu
Time 25m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- NOODLE PREP: Rinse tofu noodles under hot water. Drain and cut noodles in half (into manageable pieces.) For best results, prepare noodles ahead of time so they will be more dry. Run them through the microwave and drain a few times, squeezing out excess water, and then set in a bowl wrapped in paper towels in the refrigerator until time for use. Drier noodles make for a much better dish!
- Prepare a non-stick skillet with cooking spray and heat over medium. Add shallot and cook until soft. (Add a few drops of water to help soften if need be.).
- Meanwhile, in a small dish put the cream cheese, broth, lemon juice and zest, and dill weed. Set aside.
- Add the peas to the shallots and cook for 1-2 minutes. Add the tofu Shirataki noodles and cook for 2 minutes, stirring. Add the smoked salmon and stir. Season with salt and pepper.
- Reduce heat to medium low. Make a small well in the center of the noodles and add the cream cheese mixture. Stir gently until cheese is soft and melted in, and seasonings are mixed. (Heat very gently so the dill doesn't get yucky!).
- Spray the top of the dish with more butter flavored spray, and season with more salt and pepper if desired. Garnish with a lemon wedge.
Nutrition Facts : Calories 138.8, Fat 3.4, SaturatedFat 0.8, Cholesterol 16.1, Sodium 1484.2, Carbohydrate 9.2, Fiber 1.6, Sugar 1.9, Protein 17.8
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
FETTUCINE WITH HEAVENLY SALMON SAUCE
This is the ultimate pasta dish - no matter if it's a casual weekday supper or fancy dinner party you're preparing it for, it is always delicious. The only way a fish-hating friend of mine craves to have salmon, too!
Provided by Annas Kuori
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat. Add the salmon, leek, onion, and garlic, and fry until fragrant, about 2 minutes. In a medium bowl, mix together the cream, sour cream, and cornstarch; stir into the skillet. Stir in the lemon zest, pepper, and paprika. Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and toss with the salmon sauce. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 529.4 calories, Carbohydrate 50.5 g, Cholesterol 84.7 mg, Fat 24.2 g, Fiber 3.3 g, Protein 27.4 g, SaturatedFat 11.8 g, Sodium 185.4 mg, Sugar 4.2 g
SALMON AND SPINACH FETTUCCINE
Inspired by my favorite local Italian restaurant's secret recipe. After some trial and error, I think I have it. Creamy Alfredo sauce and salmon complement each other well. Spinach adds great color.
Provided by Shane Roberts
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
- In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
- Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.
Nutrition Facts : Calories 511.9 calories, Carbohydrate 49.4 g, Cholesterol 66 mg, Fat 22.6 g, Fiber 2.7 g, Protein 28.9 g, SaturatedFat 12.3 g, Sodium 1064.8 mg, Sugar 6.2 g
NORTHWEST CREAMY SMOKED SALMON FETTUCCINE ALFREDO
This is my fav. comfort food. I got this recipe from my mother and changed it just a bit. You can use shrimp or any other seafood
Provided by Ashley U
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 mis or until al dente; drain.
- In a medium saucepan, combine cheeses, margarine, milk, garlic powder, basil and stir over low heat until smooth and creamy about 10 to 15 minutes.
- Toss sauce vegetables, smoked salmon, sauce and pasta in a large bowl.
- Sprinkle with nutmeg.
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