Pacific Rim Salmon Fettuccine Recipes

SALMON FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile in a large skillet, saute the mushrooms, zucchini and onion in butter until crisp-tender. , Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salmon, peas, tomato, parsley and seasonings; heat through. Drain fettuccine; serve with salmon mixture.

PACIFIC RIM SALMON

Steps:

• In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1-1/2 hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade.

PACIFIC RIM BARBEQUE SAUCE

Steps:

• Mix ketchup, brown sugar, soy sauce, sherry, hoisin sauce, Dijon mustard, garlic, ginger, 5-spice powder, and pepper in a saucepan over medium-low heat. Cook and stir until flavors combine, 10 to 15 minutes.

PACIFIC RIM SALMON

Steps:

• In a small bowl, combine soy sauce, vinegar, garlic, brown sugar, hoisin sauce, ginger, sesame seeds and lemon pepper.
• Pour over the salmon in a shallow glass dish.
• Cover and let marinate for 1 hour in the refrigerator.
• Before preparing a hot fire, spray grill grate with non-stick cooking spray.
• Grill the salmon, flesh side down first, directly on the grill grate, for about 5 minutes.
• Using both a wide metal fish spatula and a grill spatula, carefully turn the fillet over onto the skin side and grill for another 5 minutes, until a milky juice appears on top of the thickest part of the fillet.
• Serve immediately, sprinkled with the black sesame seeds.

SALMON WITH FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil.
• In a heavy skillet, cook the onion in the olive oil until tender and translucent, about 4 minutes, stirring frequently. Do not let the onion brown.
• Add the Alfredo sauce and milk; cook and stir until the sauce is smooth and thickened and comes to a simmer. Stir in the dried basil, salmon, and the peas.
• Simmer this mixture over low heat, stirring very gently and only occasionally, until the salmon and peas are heated.
• Cook the pasta until al dente according to the package directions. Drain and add the pasta to the salmon mixture and toss gently with tongs to blend. Top with the Parmesan cheese and serve immediately.

SMOKED SALMON LASAGNA

Steps:

• Sauté the onion in 1/2 the margarine. Cook until onions are soft. Add remaining margarine, then blend in the flour and gradually add milk to make a sauce. Add smoked salmon and pepper. In a bowl, stir together cottage cheese, parsley, Worcestershire, and Parmesan cheese. In a greased, 9x13x2-inch casserole dish, layer creamed fish mixture, cottage cheese mixture, uncooked lasagna. Then add mozzarella cheese. Repeat, ending with creamed fish mixture. Bake in a 350° oven for 45 minutes covered, and an additional 15 minutes uncovered.

FETTUCINE WITH HEAVENLY SALMON SAUCE

Steps:

• Melt butter in a large skillet over medium heat. Add the salmon, leek, onion, and garlic, and fry until fragrant, about 2 minutes. In a medium bowl, mix together the cream, sour cream, and cornstarch; stir into the skillet. Stir in the lemon zest, pepper, and paprika. Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and toss with the salmon sauce. Top with Parmesan cheese to serve.

HALIBUT FETTUCCINE

Steps:

• Cook fettuccine to desired doneness according to package directions; drain and rinse with hot water. Rinse and drain halibut chunks, making sure they are cut into small uniform pieces. In a large saucepan, melt butter or margarine; add garlic, onions, and halibut. Sauté over medium heat for 3-4 minutes, stirring constantly. Add whipping cream and vermouth; cook until thoroughly heated, about 1 minute. Immediately stir in cooked fettuccine; toss to coat with sauce. Cook over medium heat for 3-5 minutes, or until mixture thickens slightly, stirring constantly. Remove from heat. Stir in cheese, parsley, and pepper; toss to coat. Serve immediately.

PACIFIC RIM SALMON FETTUCCINE

Steps:

• cook noodles al dente in salt water.
• sautee shallots and garlic cloves in butter.
• add flour and lightly brown.make a rue.
• add --.
• 1 qt.heavy cream.
• parmesan/romano cheese. stir until melted.do not boil.
• 2 cups artichoke hearts.
• 8 oz. white wine -- simmer for 30 minute on low heat.
• sea salt and fresh cracked pepper to taste.
• add grilled salmon.
• pour Alfredo sauce over buttered noodles --.
• top with fresh julienned basil.