Pasta With Grilled Salmon And Stir Fried Vegetables Recipes

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SALMON AND VEGGIE LINGUINI - "SAL MONGUINI"



Salmon and Veggie Linguini -

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

Nonstick cooking spray
Two 4-ounce skin-on salmon fillets
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 teaspoon dried Italian seasoning
1/2 teaspoon ground coriander
2 tablespoons salted butter
2 lemon slices, halved, plus more for garnish
8 ounces fresh linguini
1/2 cup frozen peas
1 cup cherry tomatoes, quartered
2 tablespoons drained brined capers
Grated zest and juice of 1 whole lemon
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon minced fresh dill
Chopped fresh flat-leaf parsley, for garnish, optional

Steps:

  • Preheat a gas grill to medium-high heat or prepare a charcoal grill with a medium-hot fire.
  • Spray a 12- by 12-inch square of heavy-duty aluminum foil with cooking spray. Place the salmon, skin-side down, on the center of the foil. Sprinkle the salmon with salt and pepper and sprinkle the Italian seasoning and coriander over the top. Put 1 tablespoon of butter on top of each fillet and place 2 half slices of lemon on each. Wrap the salmon tightly in the foil, place on the grill, and cook for 10 minutes.
  • Remove the salmon from the grill and open the foil packet to allow the steam to escape. Let stand until cool enough to handle. Reserving any cooking liquid in the foil packet, transfer the salmon to a small bowl and using a fork, flake it into large pieces; discard the skin.
  • Meanwhile, bring a large pot of salted water to a boil and cook the linguini until al dente, according to the package instructions. Put the peas in a large mixing bowl, drain the pasta and pour it over the peas in the bowl. (The heat from the pasta will cook the peas.) Add the reserved cooking liquid from the salmon to the bowl along with the tomatoes, capers and lemon zest.
  • In a small bowl, whisk the lemon juice, olive oil and mustard together until thick and emulsified; pour the dressing over the pasta and toss well to coat. Add the flaked salmon and dill, and toss gently until combined. Taste and adjust the seasoning, if necessary.
  • Transfer the pasta to a serving platter, garnish with chopped parsley and lemon slices, and serve immediately.

PASTA WITH GRILLED SALMON AND STIR-FRIED VEGETABLES



PASTA WITH GRILLED SALMON AND STIR-FRIED VEGETABLES image

Categories     Fish     Dinner     Healthy

Yield 6 people

Number Of Ingredients 20

1lb salmon fillet, skin removed, cut into 6 pieces
1 Tbs honey
1 tsp sesame oil
1/2 tsp hot chili paste
Sauce
1 Tbs olive oil
3 cloves garlic, finely chopped
2 Tbs finely chopped fresh ginger root
1/4 tsp hot red pepper flakes
2 leeks or small onions, trimmed and cut in 1-inch pieces
1 carrot, thinly sliced on diagonal
1 sweet red pepper, cut in 1 inch pieces
1 bunch bok choy, spinach or Swiss chard, chopped
1/4 c rice vinegar
1 Tbs sesame oil
1 Tbs honey
1/2 tsp pepper (plus salt to taste)
1 lb penne or other tube pasta
6 green onions, cut in 1 inch pieces
1/4 c fresh cilantro

Steps:

  • 1. Pat salmon dry. In small bowl, combine 1 tsp honey, 1 tsp sesame oil and chili paste. Rub into salmon. 2. For sauce, heat olive oil in large, deep non-stick skillet or wok. Add garlic, ginger and hot pepper flakes. Cook gently until fragrant, but do not brown. 3. Add leeks and carrot. Cook, stirring constantly for 5 minutes. If mixture looks dry, add 1/4c water. 4. Add pepper and bok choy. Cook for 5 minutes or until just wilted. Add vinegar, 1 tbs sesame oil, 1 tbs honey, pepper and salt. Cook for another 5 minutes. 5. Preheat broiler, barbecue or non-stick skilet. cook salmon for 3 to 5 minutes per side, or until just cooked through. 6. Meanwhile, bring large pot of water to boil. Add pasta and cook until tender but firm. Drain well. 7. Add green onions to sauce and heat if necessary. Toss drained pasta with sauce. Add cilantro. Taste and adjust seasonings if necessary. Serve pasta and top each serving with salmon

GRILLED SUMMER VEGETABLE PASTA



Grilled Summer Vegetable Pasta image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
One 28-ounce can whole tomatoes in juice
2 tablespoons olive oil
1 small clove garlic, minced
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 sprig fresh basil plus 2 tablespoons chopped
1 sprig fresh flat-leaf parsley plus 2 tablespoons chopped
1 medium orange or red bell pepper, sides cut off from the core
1 medium yellow squash, trimmed and cut lengthwise into 4 planks
1 medium zucchini, trimmed and cut lengthwise into 4 planks
1/2 red onion, sliced 1/4 inch thick
1 pound penne pasta
Shaved or grated Parmesan, for topping

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve.
  • While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil.
  • Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat.
  • Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan.

PASTA WITH GRILLED SALMON & STIR-FRIED VEGETABLES



Pasta with Grilled Salmon & Stir-Fried Vegetables image

Make and share this Pasta with Grilled Salmon & Stir-Fried Vegetables recipe from Food.com.

Provided by Strawberry Girl

Categories     Vegetable

Yield 2 serving(s)

Number Of Ingredients 22

1 lb skinless salmon fillet, cut in 6 pieces
1 tablespoon honey
1 teaspoon honey
1 teaspoon sesame oil
1/2 teaspoon hot chili paste
1 tablespoon olive oil
3 cloves garlic, finely chopped
2 tablespoons fresh gingerroot, finely chopped
1/4 teaspoon hot red pepper flakes
2 leeks or 2 onions, trimmed and cut in 1-inch pieces
1 sweet red pepper, cut in 1-inch pieces
1 bunch bok choy, chopped
1 bunch spinach, chopped
1 bunch swiss chard, chopped
1/4 cup rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
1/2 teaspoon pepper
to taste salt
1 lb penne pasta (or other tube pasta)
6 green onions, cut in 1-inch pieces
1/4 cup fresh cilantro or 1/4 cup parsley, chopped

Steps:

  • Pat salmon dry.
  • In small bowl, combine 1 Tbsp. honey, 1 tsp. sesame oil and chili paste. Rub into salmon.
  • For sauce, heat olive oil in large, deep non-stick skillet or wok.
  • Add garlic, ginger and hot pepper flakes.
  • Cook gently until fragrant, but do not brown.
  • Add leeks and carrot. Cook, stirring constantly, for 5 minutes.
  • If mixture looks dry, add 1/4 cup water.
  • Add peppers and bok choy.
  • Cook 5 minutes, or until just wilted.
  • Add vinegar, 1 Tbsp. sesame oil, 1 Tbsp. honey, pepper and salt. Cook for another 5 minutes.
  • Preheat broiler, barbecue or non-stick skillet.
  • Cook salmon for 3 to 5 minutes per side, or until just cooked through.
  • Meanwhile, bring large pot of water to boil.
  • Add pasta and cook until tender but firm.
  • Drain well.
  • Add green onions to sauce and heat if necessary.
  • Toss drained pasta with sauce. Add cilantro.
  • Taste and adjust seasonings if necessary.
  • Serve pasta and top each serving with salmon.

Nutrition Facts : Calories 1547.9, Fat 33.1, SaturatedFat 5.1, Cholesterol 104.6, Sodium 1055.8, Carbohydrate 245.9, Fiber 40.6, Sugar 35.1, Protein 81.6

STIR FRIED PASTA WITH VEGGIES



Stir Fried Pasta with Veggies image

This meal is delicious and ready in minutes. Feel free to substitute any type of meat or vegetables to this dish or skip the meat all together!

Provided by JARRELL

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 45m

Yield 4

Number Of Ingredients 11

8 ounces spaghetti
2 cloves crushed garlic
2 tablespoons olive oil
1 onion, sliced into thin rings
2 skinless, boneless chicken breast halves - cut into bite-size pieces
2 cups broccoli florets
2 cups cauliflower florets
2 cups julienned carrots
salt to taste
ground black pepper to taste
2 tablespoons soy sauce

Steps:

  • Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain.
  • Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper.
  • Toss pasta with vegetables, and serve warm.

Nutrition Facts : Calories 402.9 calories, Carbohydrate 57 g, Cholesterol 34.2 mg, Fat 8.7 g, Fiber 6.5 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 566.4 mg, Sugar 7.7 g

STIR-FRIED VEGGIES WITH PASTA



Stir-Fried Veggies with Pasta image

We never feel like we're missing out on meat when this super supper is on the table. Not only is it a quick dinner to whip up on warm summer nights, but it is one of the meals that my husband requests most. -Tracy Holaday of Muncie, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

2 cups uncooked spiral pasta
2 medium carrots, julienned
1 medium leek (white portion only), julienned
2 small zucchini, julienned
1 each medium sweet red, yellow and green pepper, cut into thin strips
1 cup fresh green beans, cut into 1-inch pieces
1 tablespoon olive oil
1 tablespoon sesame oil
2 tablespoons rice vinegar
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon ground ginger

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet or wok, stir-fry the carrots, leek, zucchini, peppers and beans in hot olive oil for 3-4 minutes or until crisp-tender., Drain pasta; add to the vegetable mixture. Drizzle with sesame oil. Stir-fry for 2 minutes. In a small bowl, combine the vinegar, honey, salt, chili powder and ginger. Pour over pasta mixture; toss to coat.

Nutrition Facts : Calories 210 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

SEASIDE PASTA WITH VEGETABLES



Seaside Pasta with Vegetables image

When you combine feta and lemon with a salmon pasta, is there anything better? Add a healthy dose of broccoli, grape tomatoes and an easy-to-follow recipe, and you've reached perfection.

Provided by Publix Aprons

Categories     Trusted Brands: Recipes and Tips     Publix Aprons

Time 25m

Yield 4

Number Of Ingredients 12

8 ounces bow tie pasta
1 tablespoon olive oil
2 (6 ounce) fillets fresh salmon
½ teaspoon kosher salt
4 cloves garlic, finely chopped
1 pint grape tomatoes
2 cups broccoli florets, cut into bite-size pieces
½ cup chicken broth
1 lemon, zested and juiced
½ cup crumbled reduced-fat feta cheese
2 tablespoons coarsely chopped fresh dill
¼ teaspoon red pepper flakes

Steps:

  • Prepare pasta following package instructions.
  • Preheat large saute pan on medium-high 2-3 minutes. Place oil in pan. Season salmon with salt; cook 1-2 minutes on each side or until browned.
  • Add garlic, tomatoes, broccoli, and broth; cook and stir 3-4 minutes or until salmon separates easily with a fork. Cut salmon into small bite-size pieces.
  • Add pasta, lemon juice and zest, feta, dill, and red pepper flakes; toss to combine. Serve.

Nutrition Facts : Calories 483.7 calories, Carbohydrate 52.6 g, Cholesterol 61.3 mg, Fat 17.7 g, Fiber 5.3 g, Protein 33.4 g, SaturatedFat 4.9 g, Sodium 847.4 mg, Sugar 2.8 g

SMOKED SALMON PASTA



Smoked Salmon Pasta image

This pasta originally came to be from the miscellaneous ingredients in my fridge, and depending on whom I'm cooking for, it changes a little each time I make it. The recipe makes enough for a party or for leftovers, which is a bonus because it's excellent the next day, whether you serve it cold or reheated. -Jackie Hennon, Boise, Idaho

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 13

1 pound uncooked spiral or penne pasta
2 tablespoons olive oil
2 large tomatoes, diced
2 cups water-packed artichoke hearts, drained and chopped
1-1/2 cups kalamata olives, pitted and halved
1 cup chopped oil-packed sun-dried tomatoes
3/4 cup chopped onion
8 ounces smoked salmon fillets
2 tablespoons sun-dried tomato pesto
2 teaspoons dried basil
3/4 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
1/4 cup crumbled feta cheese

Steps:

  • In a large saucepan, cook pasta according to package directions for al dente. Meanwhile, in a Dutch oven, heat olive oil over medium-low heat. Add next 5 ingredients. Break salmon into bite-sized pieces; add to tomato mixture. Stir in pesto, basil and red pepper flakes. Cook, stirring occasionally, until vegetables are crisp-tender, 8-10 minutes., Drain pasta. Add to salmon mixture; stir to combine. Top with cheeses.

Nutrition Facts : Calories 433 calories, Fat 16g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 924mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 4g fiber), Protein 17g protein.

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