PASTA WITH SALMON
This is from a "mini" cookbook I bought recently called "Recipes with Pasta" by Louis Adams. It looks so darn good! It seems creamy and very tasty! I love pasta so I hope to try it soon!
Provided by Vanessa
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the shallot and the dill. Cook the shrimp.
- In a deep skillet, heat the butter, add the shallot and the dill then fry the salmon fillets.
- When the shrimp is cooked add to the skillet.
- Then in the same skillet where the salmon and shrimp are -- add the fish stock, the cream and the white wine. Add salt and pepper to your taste and leave in low heat from 2-3 minutes, moving every now and then to mix well.
- Cook the pasta in water with salt. When the pasta is al dente, drain it and add it to the deep skillet where the salmon and shrimp are. Mix well and serve hot.
Nutrition Facts : Calories 1080.8, Fat 52.8, SaturatedFat 30, Cholesterol 258.7, Sodium 783.7, Carbohydrate 82.5, Fiber 3.2, Sugar 3.1, Protein 45.5
SALMON AND PRAWN SPAGHETTI
This is a lovely salmon spaghetti dish made with red wine, cream and garlic. It tastes like it came from a restaurant but it's really simple and tastes stunning.
Provided by CLEM1
Categories Baked Salmon
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place the salmon into a baking dish, and season with the tarragon and a dash of red wine. Cover with a lid or aluminum foil.
- Bake the salmon for about 5 minutes, then remove the lid, and add the prawns to the dish. Cover, and return to the oven. Cook for 10 minutes, or until salmon flakes with a fork, and prawns are pink.
- Meanwhile bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook for 7 minutes, or until tender. After the first 2 minutes, add the asparagus spears they will be done at the same time.
- As you wait for the pasta, heat the oil in a large skillet over medium-high heat. Add the onion and mushrooms; cook and stir for a few minutes, then add the garlic. Cook until garlic is fragrant, then add the wine. Cook and stir to remove any bits stuck to the pan, then reduce the heat to low and stir in the cream.
- Drain the spaghetti and asparagus, and mix into the skillet with the cream sauce. Flake the salmon and mix it in too. Pour onto a serving dish, and place the prawns on top. Garnish with grated Parmesan cheese, and serve.
Nutrition Facts : Calories 458.2 calories, Carbohydrate 46.6 g, Cholesterol 73.9 mg, Fat 16.9 g, Fiber 2.8 g, Protein 23.6 g, SaturatedFat 5.8 g, Sodium 84.2 mg, Sugar 3 g
SALMON AND PRAWN SPAGHETTI
This is a lovely salmon spaghetti dish made with red wine, cream and garlic. It tastes like it came from a restaurant but it's really simple and tastes stunning.
Provided by CLEM1
Categories Baked Salmon
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place the salmon into a baking dish, and season with the tarragon and a dash of red wine. Cover with a lid or aluminum foil.
- Bake the salmon for about 5 minutes, then remove the lid, and add the prawns to the dish. Cover, and return to the oven. Cook for 10 minutes, or until salmon flakes with a fork, and prawns are pink.
- Meanwhile bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook for 7 minutes, or until tender. After the first 2 minutes, add the asparagus spears they will be done at the same time.
- As you wait for the pasta, heat the oil in a large skillet over medium-high heat. Add the onion and mushrooms; cook and stir for a few minutes, then add the garlic. Cook until garlic is fragrant, then add the wine. Cook and stir to remove any bits stuck to the pan, then reduce the heat to low and stir in the cream.
- Drain the spaghetti and asparagus, and mix into the skillet with the cream sauce. Flake the salmon and mix it in too. Pour onto a serving dish, and place the prawns on top. Garnish with grated Parmesan cheese, and serve.
Nutrition Facts : Calories 458.2 calories, Carbohydrate 46.6 g, Cholesterol 73.9 mg, Fat 16.9 g, Fiber 2.8 g, Protein 23.6 g, SaturatedFat 5.8 g, Sodium 84.2 mg, Sugar 3 g
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