Creamy Dill Salmon Fettuccine Recipes

FETTUCCINE WITH SALMON DILL CREAM SAUCE

Steps:

• Cook the pasta in plenty of water until it is done. Consider not adding salt to the water this time, since the salmon sauce may be on the salty side.
• To make the salmon dill cream sauce, sauté the onion in butter over medium high heat until golden brown. Reduce heat a bit and add the dill, salmon and cream. Gently heat until the cream is infused and stir until the salmon flakes. Add the lemon juice and stir.
• Gently toss the pasta in the warm sauce and voila! Ready to serve.

CREAMY LEMON SALMON AND DILL PASTA

Steps:

• 1. Boil the pasta according to the instructions on the package until it's al dente. When it's done, drain it, but not before reserving a cup of pasta water. 2. In a large pan, add the olive oil and shallow fry the salmon on medium heat until it's done to your liking. Remove it from the pan and set aside. 3. Add the butter to the same pan (don't remove the remaining olive oil) and cook the shallot for a couple of minutes, then add the minced garlic, lemon juice, and white wine and cook for another couple of minutes. 4. Stir in the double cream, cook for a minute or two until it thickens and tip the salmon back in. 5. Add the dill, reserving some for serving, and season to taste. Serve immediately, with extra freshly ground black pepper on top, if you like.

CREAMY SALMON PASTA IN A DILL SAUCE

Steps:

• Generously season both of the salmon fillets with salt and pepper.
• Add to a non-stick pan over medium-high heat in a small drizzle of olive oil. Once golden on the bottom side, flip over and place a sprig of dill on top of each fillet. Melt 1 heaped tbsp butter into the pan and baste the salmon until golden on the other side and just about cooked through the centre. Remove and place to one side. Break up into large chunks just before needed (discard dill).
• Cook the pasta in salted boiling water until al dente, reserving a cup of starchy pasta water. Drain when needed.
• Lower to medium heat and fry the shallots in the leftover brown butter until soft and deep golden, then fry the garlic for a further minute or so.
• Pour in 1/3cup/80ml wine and leave to simmer for a good 4-5mins to reduce, deglazing the pan as necessary. Reducing the wine is important so it burns off the alcohol and doesn't end up too bitter. Once almost completely reduced/evaporated, stir in 3/4cup/180ml heavy/double cream.
• Stir in 1 tsp finely diced dill, 1 heaped tbsp finely diced parsley and a small squeeze of lemon juice to taste (careful, you won't need much). Season with salt and pepper. Keep on a gentle simmer.
• Toss through the pasta until the sauce clings to it, adding a dash of starchy pasta water if you needed to loosen up the sauce. Add salmon and gently toss to combine.
• Serve with parmesan & parsley and enjoy!

CREAMY DILL SALMON FETTUCCINE

Steps:

• Preheat oven to 400 degrees.
• Bring a large pot of water to boil and cook pasta according to package directions. Before draining, reserve 1/2 cup of pasta water. Drain pasta.
• While pasta is cooking, line a baking sheet with aluminum foil. Place salmon, skin side down on prepared baking sheet. Sprinkle liberally with salt and pepper. Sprinkle with 1 teaspoon dill and drizzle with 1 tablespoon olive oil. Bake in preheated oven for 15 - 20 minutes or until salmon flakes easily.
• Remove salmon from oven and flake. Keep an eye out for bones and discard skin.
• In a large skillet, heat butter and remaining teaspoon of olive oil over medium heat until butter melts. Add in garlic and remaining dill. Cook just until garlic is fragrant, about 30 seconds. Add in white wine. Cook for 1 minute. Whisk in heavy cream, don't allow to boil. Add in cream cheese and cook, stirring frequently, until cream cheese melts, about 2 minutes. Add in 1/4 cup of reserved pasta water. If pasta sauce still seems too thick add in remaining water.
• Add flaked salmon to the pan and stir to coat. Add pasta to the pan and toss to coat. Serve immediately.

CREAMY SALMON PASTA

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.

CREAMY PASTA WITH SALMON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• While pasta cooks, pour enough water into a frying pan to cover salmon; add dill. Strain in lemon juice. Mix and season with salt and pepper. Add salmon to the pan and poach over medium-high heat, flipping as necessary, until it flakes easily with a fork, about 10 minutes. Remove the skin when you flip it the first time.
• At the same time, heat olive oil in a pan over medium to medium-high heat. Saute green beans and shallots until the shallots start to brown and the green beans soften, 8 to 10 minutes.
• Once the salmon is poached, use tongs to set it aside in a shallow bowl, but don't throw the poaching mixture away. Take about 1/4 cup of the poaching mixture and add it to a saucepan. Add sour cream and chopped dill and mix over medium heat until combined. Remove from heat and mix into pasta.
• Place pasta on serving plates, along with some chunks of the salmon, plus some of the sauteed mixture. Try to get an even mix if possible. Sprinkle with garden cress. Serve immediately!