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.

SALMON WITH CREAMY DILL SAUCE

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.

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.

SALMON FETTUCCINE WITH DILL

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.

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.

PASTA WITH SMOKED SALMON, CREAM, AND DILL

Steps:

• Cook pasta in a large pot of boiling, salted water until tender but still firm to bite, stirring occasionally.
• Drain, reserving 1/4 cup cooking liquid.
• Meanwhile, melt butter in heavy large skillet over medium heat.
• Add salmon and cook until fish turns light pink, stirring frequently, about 2 minutes.
• Stir in cream and tomato paste.
• Cook until sauce is heated through, about 2 minutes, Stir in 2 teaspoons dill and cayenne pepper.
• Mix Pasta into sauce, adding pasta liquid by tablespoons as needed to moisten.
• Divide pasta among 4 shallow bowls.
• Sprinkle with remaining 1 teaspoon dill and serve.

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!