PASTA WITH SMOKED SALMON AND CAPERS
Steps:
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.
PASTA WITH SMOKED SALMON AND CAPERS
Serve your salmon-loving friends this elegant and easy pasta dish. For those of you not watching your pennies, substitute caviar for capers. I envy you. We should get together sometime.
Provided by Chardonnay Queen
Categories 100+ Pasta and Noodle Recipes
Pasta by Shape Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add orecchiette and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes.
- Meanwhile, combine cream and onion in a heavy saucepan over medium-high heat. Simmer for 2 minutes and remove from heat.
- Gently stir salmon, Parmesan cheese, capers, butter, and parsley into the cream mixture and serve over pasta.
Nutrition Facts : Calories 527.2 calories, Carbohydrate 43.9 g, Cholesterol 107.7 mg, Fat 30.6 g, Fiber 2.2 g, Protein 20 g, SaturatedFat 17.7 g, Sodium 593.5 mg, Sugar 1.5 g
SMOKED SALMON WITH FRESH DILL AND CAPERS
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 19
Steps:
- Melt the butter add all the flour at one time and cook until a sandy texture is achieved. Slowly add the half-and-half, mixing well, and bringing to a boil after each addition. Add the onion with the bay leaf and clove, and simmer for 45 minutes.
- Strain before using.
SMOKED SALMON WITH SOUR CREAM-CAPER SAUCE
Steps:
- Mix sour cream, onion, capers, chopped parsley and pepper in medium bowl. Season to taste with salt. (Sauce can be made 1 day ahead. Cover and refrigerate.)
- Place salmon on platter. Arrange bread slices around salmon. Garnish with parsley sprigs and serve with sauce.
CALAMARI FRA DIAVOLO OVER LINGUINE RECIPE BY TASTY
In this classic Italian pasta dish, tender squid rings and tentacles simmer in a thick and spicy tomato sauce-fra diavolo means "brother devil" in Italian. Toss it with linguine, top with more parsley and red pepper flakes, and serve family style. We recommend using clam juice to enhance the seafood flavor, but chicken stock works too!
Provided by Betsy Carter
Categories Dinner
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of well-salted water to a boil of medium-high heat.
- While the water is boiling, make the sauce: In a separate large pot, heat the olive oil over medium heat until shimmering. Add the onion and ½ teaspoon salt and sauté for 4-6 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute, until the garlic is fragrant.
- Add the tomato paste and mix until evenly combined with the aromatics. Cook for 6-8 minutes, stirring occasionally, until the tomato paste has darkened and thickened. It is okay if some of the paste begins to stick to the bottom of the pot. Deglaze with the red wine and clam juice, scraping up any browned bits. Simmer for 4-6 minutes, until the liquid is reduced by half.
- Add the whole peeled tomatoes and, using a potato masher, break up the tomatoes into bite-sized chunks. Bring the sauce to a simmer.
- Add the calamari and stir to coat in the sauce. Reduce the heat to medium-low and simmer for about 25 minutes, until the calamari is very tender and the sauce has thickened. Season with the remaining teaspoon of salt, plus more to taste.
- When the calamari has 6-8 minutes cooking time left, drop the linguine into the boiling water and until just shy of al dente. Reserve ¼ cup (60 ml) of the pasta water.
- Using tongs, transfer the linguine directly to the calamari sauce. Add the reserved pasta water and toss well to combine. Cook for 2-3 minutes, until the linguine is al dente and well coated in the sauce. Remove the pot from the heat and stir in the lemon juice and half of the parsley.
- Transfer the pasta to a large serving platter and garnish with remaining parsley and red pepper flakes.
- Enjoy!
Nutrition Facts : Calories 759 calories, Carbohydrate 109 grams, Fat 21 grams, Fiber 7 grams, Protein 28 grams, Sugar 10 grams
SMOKED SALMON AND CAPERS OVER LINGUINI
This fast, flavorful meal is a crowd-pleaser. The first time I served it to a small group, two people asked for the recipe. It's quick, easy, and sure to please!
Provided by 148045
Categories Low Cholesterol
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil salted water and cook noodles to taste. Drain and cover, set aside.
- Heat large saute pan. Add olive oil, capers, peppers, cherry tomatoes, and cook until tender, not soft and should still be bright in color.
- Add salmon and heat through.
- Add pasta to pan and warm through.
- Serve in large bowl and top with Parmesan cheese if desired.
Nutrition Facts : Calories 571.7, Fat 13.1, SaturatedFat 1.9, Cholesterol 14.6, Sodium 219.6, Carbohydrate 91.2, Fiber 5.2, Sugar 3.7, Protein 21.7
SMOKED SALMON WITH YOGURT AND CAPERS
I found this idea in "Real Simple" magazine for an easy breakfast idea. It would also be good for a light lunch, brunch, or snack. If not serving right away (like a breakfast buffet) it would be best to change the order of the layering so that the salmon is next to the toast or else you will have icky soggy bread.
Provided by threeovens
Categories Breakfast
Time 10m
Yield 4 toasts, 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut each toast in half and divide yogurt equally among the four portions; smooth to edges with the back of your spoon.
- Top each with an equal amount of the smoked salmon.
- Sprinkle with red onions and capers; season with black pepper.
- NOTE: If using regular plain yogurt, you can easily make it the consistency of Greek yogurt by what I call straining. I use a small clean strainer and spoon some yogurt into it and let it drip over a bowl for 15 to 20 minutes until it reaches the desired consistency.
Nutrition Facts : Calories 281.6, Fat 4.1, SaturatedFat 1.4, Cholesterol 14.1, Sodium 853.9, Carbohydrate 41.5, Fiber 1.8, Sugar 6.4, Protein 19.2
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