Salmon Curry Pasta Recipes

CURRIED SALMON PASTA SALAD

Steps:

• Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.

THAI SALMON CURRY

Steps:

• Remove the skin from the fillets (discarding skin) and cut the fish into medium/large cubes (about 1-inch size).
• Place the coconut milk into a large saute pan and add ginger, sugar, fish sauce, curry paste, and lime juice.
• Use a whisk to blend it until it is smooth.
• Bring the coconut milk to a boil and add the fish.
• Cook, turning fish gently to cook all sides as it cooks, for 5-7 minutes (depending on size of cubes or how well done you like your fish).
• Sprinkle curry with chopped basil and cilantro.
• Serve garnished with minced Thai bird chiles, if you like, but remember that these are very hot, and you might want to taste one small thin ring (preferably with some food) before adding a lot of them to your serving.
• Ladle into bowls over steamed jasmine rice.

PAN-FRIED SALMON IN CURRY CREAM SAUCE

Steps:

• Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

SPICY COCONUT-SALMON CURRY

Steps:

• Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more.
• Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges.

PASTA WITH CREAM CURRY AND SALMON

Steps:

• Brin a large pot of water to th eboil and add salt.
• Blend the ricotte, curry, cream, mascarpone and parmesan.
• Season.
• Toss pasta in the boiling water and cook as instructed.
• In a saucepan heat the sauce mixing all the time on a low flame until slightly hot. Add the salmon.
• drain the pasta and toss with the sauce.
• season with pepper and serve hot.

SALMON CURRY PASTA

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.
• While the pasta is cooking, mix kecap manis, curry powder, curry paste, and vinegar in a small bowl until combined.
• Melt 1 tablespoon butter in a pan over medium-high heat. Add onions and garlic and cook for 1 minute. Remove from the heat and let sit for 2 minutes.
• Flake salmon and add to the onion. Add curry sauce and blend. Put back on the heat for 1 minute, then remove.
• Drizzle with olive oil to ensure salmon is not dry and add remaining tablespoon butter.
• Drain pasta and add to the pan with salmon and curry sauce. Mix until combined and heat through, 2 to 3 minutes.

RED THAI SALMON CURRY

Steps:

• Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
• Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.

LEMON SALMON CURRY

Steps:

• Heat oil and butter in a large skillet over medium heat. Add onion and saute until soft and translucent, about 5 minutes. Add garlic and saute for 1 minute.
• Add corn, salmon, tomatoes, lemon juice, curry paste, curry powder, chili-garlic sauce, cumin, coriander, salt, and pepper; bring to a simmer. Cover and cook, adding water as needed, for 10 to 15 minutes. Serve over hot rice.