Salmon Macaroni Scallop Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer to a large bowl. Stir the softened butter into the macaroni.
• Heat the olive oil in a skillet over medium heat; cook the onion in the oil until brown, about 5 minutes. Stir in the salmon and seafood seasoning and cook until warmed through, about 5 minutes more. Remove from heat and pour the red wine vinegar into the skillet and set aside to cool.
• Mix together the Cheddar cheese, eggs, milk, and vegetable stock in a large mixing bowl. Add the salmon mixture, peas and carrots, and corn; mix. Stir in the macaroni. Season with salt and pepper. Spread into the bottom of the prepared baking dish.
• Toast the bread and break into small pieces. Combine the toasted bread and Parmesan cheese in a food processor; blend until chopped into crumbs. Sprinkle over top of the dish.
• Bake in the preheated oven until heated through, about 45 minutes. Allow to cool 15 to 20 minutes before serving.

Steps:

• Preheat the oven to 450 degrees F.
• Place the salmon piece or fillets skin-side up in a shallow ovenproof dish. Cook in the oven for 15 minutes.
• Meanwhile gently melt the butter in a small saucepan. Remove from the heat and stir in the mustard and dill. Season to taste. Remove the salmon from the oven and arrange the scallops round it, baste with the mustard sauce.
• Return to the oven for a further 5 minutes. Slice the salmon quite thickly and serve on top of the spinach rocket and spoon over the mustard butter.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a large skillet over medium heat. Saute onion in butter until tender.
• Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms., and cook over low heat for 4 minutes.
• Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.

Steps:

• Heat oil in a medium saucepan over medium heat.
• Add garlic and cook 30 seconds.
• Stir together milk and cornstarch; add to garlic.
• Cook and stir over medium-low heat till thickened and bubbly.
• Add mozzarella cheese, parmesan cheese, pepper, and saffron; stir till cheeses are melted and smooth.
• Add scallops, green onion, and capers; cook 3-5 minutes, stirring often, till scallops are done.
• Stir in salmon.
• Serve over hot cooked fettuccine or pasta.

Steps:

• 1. Heat oil in a medium saucepan over medium heat. Add garlic and cook 30 seconds. Stir toghether milk and cornstarch; add to garlic. Cook and stir over medium-low heat till thickened and bubbly. Add mozzarella cheese, Parmesan cheese, pepper, and saffron; stir till cheeses are melted and smooth.
• 2. Add scallops, green onion, and capers; cook 3-5 minutes, stirring often, till scallops are done. Stir in salmon. Serve over hot cooked fettuccine or pasta.