CREAMY LEMON SALMON PASTA RECIPE
This Creamy Lemon Salmon Pasta is comforting and filling whilst still being fresh and light. It is so easy to make and is perfect for families and the weeknight meal, or elegant enough for company. Adding the salmon to the pasta makes the fish go further, making this a great economical way to add fish to the family diet. Plus this pasta recipe is ready in under 25 minutes!
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 25m
Number Of Ingredients 9
Steps:
- Bring a large pot of water to boil and then add a generous amount of salt.
- Add the spaghetti and cook until al dente.
- Once the pasta has cooked, reserve a cup of the cooking water and drain.
- Cut the salmon into bite-sized pieces and season with salt and black pepper.
- Melt the butter and olive oil in a large nonstick pan or skillet over medium-high heat.
- Add the salmon and sauté for 2 minutes over high heat until a crust has formed and the salmon is almost cooked.
- Remove the salmon to a warmed plate, squeeze over the juice of half a lemon, add the black pepper, tent it with foil and set aside.
- Pour the heavy cream into the skillet the salmon was cooked in.
- Add the zest of one lemon and the juice of the remain 1 1/2 lemons.
- Bring to a simmer and cook for 2 minutes until thickened.
- Season with salt.
- Add 1/4 cup of the pasta cooking water to the sauce and allow to simmer.
- Add in the drained pasta and stir gently to coat the pasta in the sauce.
- Add more cooking water if required.
- Stir in the cooked salmon and serve sprinkled with parsley.
Nutrition Facts : Calories 697 kcal, Carbohydrate 70 g, Protein 29 g, Fat 33 g, SaturatedFat 15 g, Cholesterol 130 mg, Sodium 220 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE
Categories Vodka Fish Herb Pasta Sauté Dinner Lemon Salmon Noodle Dill Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
- While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.
CREAMY LEMON VODKA SALMON PASTA
Steps:
- Bring 4 quarts of salted water to a boil and cook the pasta until al dente, as it will finish cooking in (and absorb!) the sauce. Reserve 1/2 cup of the pasta water.
- Heat the butter in a large skillet over medium heat. Sweat the onion with a sprinkle of salt until it is tender and translucent but not browned, about 5 minutes.
- Pour in the vodka and reduce it down until it is almost gone.
- Add the cream and cook until it just starts to bubble. Gently stir in the cooked salmon and warm through.
- Add the cooked pasta and continue cooking until the sauce begins to thicken, about 2 to 3 minutes. If the sauce is too thick, add a little of the pasta water.
- Remove the skillet from the heat and stir in the lemon juice and zest, Parmesan and fresh dill. Taste and season with salt and freshly ground pepper.
- Garnish with thin lemon slices, fresh dill and more Parmesan.
Nutrition Facts : Calories 601 kcal, Carbohydrate 11 g, Protein 21 g, Fat 46 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 186 mg, Sodium 615 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
PASTA WITH CREAMY LEMON VODKA SAUCE RECIPE
Provided by tulawdog
Number Of Ingredients 10
Steps:
- 1. Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, 6 to 7 minutes. 2. While the pasta cooks, sauté the garlic and crushed red pepper in olive oil in a large skillet for 3 minutes. Add the vodka and lemon zest and simmer to reduce by half, about 3 more minutes. Add the ricotta cheese and stir to combine. 3. When the pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce. When the cheese is warmed through, whisk the lemon juice into the sauce and season with salt and some of the fresh herbs. 4.Drain the pasta (reserve another cup or so of the pasta water) and toss with the sauce, then let the pasta stand for a couple of minutes so it can soak up a little of the sauce and lots of flavor. Add more of the pasta water if the sauce is too thick. 5. Toss with more of the parsley, basil and a couple handfuls of grated cheese. 6. To serve, place the pasta in a large serving bowl and sprinkle with more of the fresh herbs and grated cheese.
CREAMY VODKA FETTUCCINE WITH TOMATO, SMOKED SALMON, AND CAVIAR
This is a fettucine pasta recipe my friend sent me, which I've tweaked slightly. I haven't seen this on Allrecipes and since it always gets such raving reviews, I thought I'd share.
Provided by MKZ
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan or wok over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add salmon and tomato and season with salt and pepper.
- Increase heat to high and cook, stirring constantly, for 2 minutes. Pour in vodka, reduce heat, and simmer, until liquid is reduced by half, 3 to 5 minutes. Pour in cream and simmer until liquid reduced by half again, 3 to 5 minutes. Adjust seasoning with salt and pepper.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, add to sauce and toss to coat.
- Serve sprinkled with caviar and freshly grated Parmesan cheese. Garnish with chopped parsley.
Nutrition Facts : Calories 845.3 calories, Carbohydrate 86.9 g, Cholesterol 172.6 mg, Fat 44 g, Fiber 4.3 g, Protein 25.3 g, SaturatedFat 25.6 g, Sodium 456.8 mg, Sugar 4.8 g
CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE
I thought this recipe looked interesting for a special weeknight supper and a great way to use up leftover salmon. Recipe source: Gourmet (June 2005)
Provided by ellie_
Categories Stove Top
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan cook onion in the oil over medium heat until soft (5-8 minutes).
- Add broth, cream, vodka and salt and bring to a boil over medium high heat, stirring occasionally until sauce is reduced to 2 cups (45-60 minutes).
- Remove from heat and stir in dill, lemon zest and juice and pepper. Reserve 1/2 cup sauce.
- Add salmon to saucepan and cook over medium low heat until fish is heated through (2-4 minutes).
- Meanwhile cook pasta according to package directions.
- Reserve 1/2 cup pasta water; drain pasta.
- Return pasta to pot and toss with reserved sauce.
- Put pasta in large bowl and spoon fish and sauce over top; toss before serving.
Nutrition Facts : Calories 583.9, Fat 27.5, SaturatedFat 14.7, Cholesterol 81.5, Sodium 891.1, Carbohydrate 58.9, Fiber 2.8, Sugar 3.2, Protein 14.4
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- Cook pasta according to package directions in a large pot of salted water until al-dente, strain reserving one and a half cups (or more - see notes) of the cooking water. The time for this will depend on the kind of pasta/noodles you use.
- While the pasta is cooking, heat a cast iron pan, or other large sauté pan. Cut the salmon into 3-4 pieces to fit into your pan. Season with salt and pepper. Cook skin side up for 2 minutes, carefully turn over and cook another 3-4 minutes until just cooked and the skin can be easily removed. Set salmon aside and keep warm.
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