Pasta With Salmon Sauce Denmark Recipes

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SALMON ALFREDO PASTA



Salmon Alfredo Pasta image

A creamy Alfredo pasta tossed with flakes of hot smoked salmon (or plain cooked salmon). Make sure you follow the steps to toss the sauce and pasta with some of the pasta cooking water - it makes all the difference to create a luscious creamy sauce using only 1/2 cup of cream!

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Pasta

Time 25m

Number Of Ingredients 10

8 oz / 250g dried fettuccine
3 tbsp / 50g unsalted butter
1 small shallot ((US) / eschallot (Australia), very finely minced (Note 1))
½ cup / 125 ml heavy cream ((Note 2))
¾ cup / 185 ml freshly grated Parmigiano Reggiano or parmesan ((Notes 3 and 4))
¼ teaspoon salt
Good grind of black pepper
6-7 oz / 180 - 200g hot smoked salmon fillet (, flaked (Note 5))
Fresh parsley ((optional))
Extra Parmigiano Reggiano

Steps:

  • Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 6)
  • Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 7)
  • Add the shallots and sauté for 2 minutes or until tender.
  • Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes.
  • Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.
  • TAKE OUT 1/2 cup of pasta water PLUS scoop out an extra mug (extra, just in case). Then drain the pasta in a colander.
  • Transfer the pasta and 1/2 cup of reserved pasta water into the fry pan with the sauce. Add salmon. Return the fry pan to the stove over medium heat. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify (Note 6) for 1 1/2 - 2 minutes, until the sauce coats the pasta - there should be no sauce pooled at the bottom of the skillet. (Note 7)
  • Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.

Nutrition Facts : ServingSize 238 g, Calories 603 kcal

PASTA WITH SALMON SAUCE (DENMARK)



Pasta With Salmon Sauce (Denmark) image

My dear SIL has traveled the world and collected many wonderful recipes. Here is a simple recipe that was shared with her by a Danish cook.

Provided by Acerast

Categories     Danish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fettuccine
2 tablespoons flour
2 tablespoons butter
3 cups milk
4 ounces cream cheese
1 (7 1/2 ounce) can salmon, drained
2 tablespoons dill, fresh, chopped
1 dash salt
1 dash white pepper

Steps:

  • Cook pasta al dente, according to package instructions.
  • In a medium saucepan melt butter over medium heat.
  • Add flour, stirring until smooth.
  • Add milk slowly, stirring constantly until it is boiling.
  • Remove from heat and add cream cheese.
  • Return to medium heat, stirring until cheese is melted.
  • Stir in salmon and dill.
  • Add salt and pepper to taste.
  • Toss with fettuccine and serve.

Nutrition Facts : Calories 784.8, Fat 29.6, SaturatedFat 15.1, Cholesterol 192.3, Sodium 334.3, Carbohydrate 93.9, Fiber 3.9, Sugar 3.1, Protein 35.2

LEMON PASTA WITH SALMON



Lemon Pasta with Salmon image

This lemon pasta is a wonderful family recipe and a great way to use up leftover salmon. Simple and delicious. Serve with a green salad and fresh Italian bread.

Provided by manella

Categories     Seafood     Fish     Salmon

Time 35m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package penne pasta
3 tablespoons salted butter, divided
3 tablespoons olive oil, divided
1 large yellow onion, chopped
3 cloves garlic, chopped, or more to taste
1 pound cooked salmon, flaked
1 large lemon, zested and juiced
½ cup chopped fresh Italian parsley
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, heat 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium heat. Add onion to melted butter mixture and saute until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Add salmon and cook until heated through, about 3 minutes.
  • Drain pasta and add to the skillet. Stir in parsley and lemon zest. Add lemon juice and season with salt and pepper. Add remaining oil and butter and mix until glossy.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 44.6 g, Cholesterol 13.1 mg, Fat 10.9 g, Fiber 3 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 38.9 mg, Sugar 2.7 g

SPAGHETTI WITH SALMON TWO WAYS



Spaghetti With Salmon Two Ways image

To dress pasta? Olive oil, of course. But that was until I tried a generously buttered spaghetti at Arakataka restaurant in Oslo. Only after I unwound the disarmingly simple knot of fresh pasta strands tossed with butter and crowned with fish roe did the sumptuous complexity of flavors start to bloom. This was a dish I knew I would try to replicate at home. The challenge was the roe. The restaurant used lojrom, also called bleak roe, a fairly fine-grained roe that is popular in Scandinavia but hard to find in the United States. Other roes, like golden whitefish, trout and salmon, may be substituted. For a somewhat more substantial preparation, I added some hot-smoked salmon, ripe tomato and a hint of lemon.

Provided by Florence Fabricant

Categories     dinner, easy, pastas, main course

Time 20m

Yield Yield 2 to 3 servings

Number Of Ingredients 9

Salt
2 1/2 tablespoons unsalted butter
Grated zest of 1 lemon
1 medium-large ripe beefsteak tomato, peeled, seeded and diced (about 1 cup)
4 ounces hot-smoked salmon, skinned, diced
1 1/2 tablespoons finely chopped fresh mint leaves
8 ounces spaghetti alla chitarra, preferably fresh
Ground black pepper
3 tablespoons salmon or trout roe

Steps:

  • Bring a large pot of salted water to a boil for the pasta. While water is heating, melt butter in a 3-quart saucepan over low heat. Add lemon zest to butter and cook about 90 seconds, until the lemon is fragrant. Do not allow butter to brown. Remove from heat. Add tomato and salmon to the pan and stir briefly. Fold in mint.
  • When water boils, add pasta and cook until al dente, about 5 minutes. Drain, then place pasta in the pot with the salmon and gently fold ingredients together. Season generously with pepper and, if needed, salt.
  • Divide pasta among 2 or 3 shallow plates. Top each portion with roe and serve.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 7 grams, Carbohydrate 61 grams, Fat 17 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 492 milligrams, Sugar 4 grams, TransFat 0 grams

CREAMY SALMON PASTA



Creamy salmon pasta image

Indulge in this creamy salmon dish for two. It's comforting and filling, and ready in just 30 minutes. Serve with a green salad

Provided by Anna Glover

Categories     Dinner

Time 30m

Number Of Ingredients 9

2 salmon fillets
1 tbsp olive oil, plus 1 tsp if roasting
175g penne
2 shallots or 1 small onion, finely chopped
1 garlic clove, crushed
100ml white wine
200ml double cream or crème fraîche
¼ lemon, zested and juiced
½ small bunch dill, finely chopped

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.

Nutrition Facts : Calories 1140 calories, Fat 77 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.23 milligram of sodium

SALMON PASTA



Salmon Pasta image

This method of cooking salmon makes for such tasty fish that you might want to serve it on its own. Just follow the first two steps, and serve the fillet with a green vegetable.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 30m

Number Of Ingredients 9

1 tablespoon fennel seeds
1/4 cup minced fresh parsley
1 tablespoon light-brown sugar
Salt and pepper
1 one-pound salmon fillet with skin (about 1 inch thick)
1 pound corkscrew or other short pasta
10 ounces spinach, stems trimmed and leaves washed well
1/2 cup sour cream
2 to 3 tablespoons fresh lemon juice

Steps:

  • Heat the broiler. Put fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add parsley, brown sugar, 3/4 teaspoon salt, and 1 teaspoon pepper to the bag, and shake to mix.
  • Press the mixture onto the skinless side of the salmon. Broil salmon, skin side down, until it is no longer red in the center, about 8 minutes.
  • Flake the fish with a fork. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions until al dente, about 13 minutes. Reserve about 1/2 cup cooking water, and drain pasta. Return it to the warm pot, add spinach, and toss.
  • In a bowl, mix together sour cream, lemon juice to taste, 1/2 teaspoon salt, and 2 tablespoons pasta water.
  • Put pasta on plates, top with salmon, and drizzle with the sour-cream mixture. Or simply toss pasta and spinach in the pot with the salmon and the sour-cream mixture, adding pasta water as needed, and serve.

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