GARLIC SALMON LINGUINE
The garlic-seasoned main dish calls for handy pantry ingredients, including pasta and canned salmon. I serve it with asparagus, rolls and fruit. -Theresa Hagan, Glendale, Arizona
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; heat through. Add linguine; toss gently to combine.
Nutrition Facts : Calories 489 calories, Fat 19g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 693mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.
CREAMY SALMON LINGUINE
Extra Pesto Grilled Salmon gives this creamy pasta toss a luxurious taste and texture. We love it as is, but you could easily sub in any veggies you have on hand for the broccoli. -Jacob Kitzman, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking., Meanwhile, in a large skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened, stirring constantly., Add salmon, salt and pepper; heat through. Drain linguine and broccoli; add to skillet. Stir in cheese, basil, capers and lemon zest.
Nutrition Facts : Calories 802 calories, Fat 55g fat (30g saturated fat), Cholesterol 207mg cholesterol, Sodium 649mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 6g fiber), Protein 36g protein.
SALMON GRIDDLE CAKES WITH GREENS AND ENGLISH BUTTER SAUCE
Provided by Molly O'Neill
Categories dinner, sauces and gravies, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the salmon cakes, combine the salmon, mayonnaise, eggs, parsley, bread crumbs, salt and pepper in a large bowl and mix until thoroughly combined. Divide into four balls, and form each ball into a cake. Place a large, heavy skillet or griddle over medium heat. Add the oil and cook the cakes until lightly browned, 2 to 3 minutes each side. Set aside.
- To make the sauce, in a small heavy-bottomed saucepan, whisk together the flour and milk and cook over medium heat until the mixture becomes a thick paste, about 3 to 4 minutes.
- Transfer the flour-and-milk mixture to the top of a double-boiler and set over simmering water. Slowly whisk in the butter pieces. Remove from the heat and stir in the lemon juice and parsley. Season to taste with salt and pepper.
- To assemble the dish, place a 4-inch circle of greens in the centers of four plates and top each with a salmon cake. Spoon butter sauce around the edges of the plates and serve immediately.
SALMON WITH GREENS & CRèME FRAîCHE
Simple and super quick, this lovely salmon dish tastes as good as it looks
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more.
- Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like.
Nutrition Facts : Calories 436 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 0.34 milligram of sodium
SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS
You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
- Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
- Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
- Serve the salmon with a spoonful of mushrooms on top or on the side.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams
GREEN AND WHITE LINGUINI WITH SMOKED SALMON AND MUSHROOM SAUCE
I couldn't resist this, since it combines some of my favorite foods (pasta, smoked salmon, and mushrooms).
Provided by JackieOhNo
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 3 T. butter in a small saute pan. Saute shallots until translucent. Add mushrooms. Turn heat to high, add salt and pepper, and cook until tender.
- Lower heat; add salmon and stir rapidly. Add half the cream and continue cooking until thickened and reduced by half.
- Meanwhile, bring a large pot of water to a rapid boil, salt water, and add linguini. Cook until al dente, about 2-3 minutes; drain.
- Place a serving casserole over low heat. Melt remaining 3 T. butter, then add rest of cream. Combine. Add cooked linguini, and stir constantly while mixing in about half of the salmon and mushroom sauce. Add grated cheese and stir well.
- Remove from heat and pour remaining sauce over linguini. Serve immediately.
Nutrition Facts : Calories 764.5, Fat 42.5, SaturatedFat 24.3, Cholesterol 213.8, Sodium 1388.2, Carbohydrate 65.9, Fiber 0.4, Sugar 0.6, Protein 30.1
BLACKENED SALMON ON WILTED GREENS WITH PORTOBELLO MUSHROOMS
Provided by Food Network
Number Of Ingredients 15
Steps:
- For the butter: Reduce all the above the ingredients down to approximately 1/2 cup and chill the reduction. When chilled, incorporate the reduction into 1 pound of butter, using a food processor. Remove to a bowl and refrigerate until needed.
- For the greens: In a medium saute pan over high heat saute the mushrooms in butter until well browned. Season with salt and pepper. When the mushrooms are cooked, add the greens and deglaze the pan with white wine.
- For the salmon: Season the fillets with salt and pepper and Cajun spice. Heat the canola oil in a cast iron skillet until very hot, almost smoking. Carefully add the salmon fillets and blacken them, approximately 3 minutes per side. Turning only once per side.
- To assemble the dish: Place the blackened salmon on top of the wilted greens and mushrooms, and top it with 1 teaspoon of the orange-rosemary butter. Serve with your favorite wild rice blend and honey-glazed carrots.
SALMON LINGUINE WITH GREENS AND BUTTER MUSHROOMS
Full of flavour from the punchy parsley and garlic, this recipe is sure to satisfy flavoursome pasta cravings, hitting all the right notes with a smoked salmon base.
Provided by EveWorldOriginals
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Poach your smoked salmon fillets with a knob of butter in a large pan on a low-medium heat. Whilst these are gently cooking away, boil a pan of water 3/4 full for the linguine pasta. Once this has been brought to boil, add the pasta and reduce the heat - it will take about 15 minutes to cook the way through.
- Your salmon should be nice and pink now so keep turning it over until the skin is easy to remove. Using a pair of tongues, remove the skin and break the salmon up into flakes, ensuring it has cooked all the way through.
- Add the mushrooms to the pan with the salmon and season with the dried parsley and a douse of cracked black pepper. This is like poaching the salmon and mushrooms together in beautiful flavours, enriching the somewhat bland vegetables. Cut the ends of the green beans as some may have a spiked stalk and this isn't pleasant to eat. Add the green beans into the pasta and let them boil for around 5 minutes.
- Taste some of the pasta to see if it has cooked through, if there is still some bite then leave to boil for another few minutes. The pasta, once cooked, should be seamless to bite through, like you are eating silky ribbons. Drain the pasta and the green beans and add these to the pan with your salmon and mushrooms. Save some of the starchy water as you will need this to keep to mixture fresh.
- Now all your ingredients are in one pan, add the garlic and herb cream cheese along with a splash of milk and stir through to cover all components. Just before serving, add the ladle of starchy water and stir through so the pasta looks full bodied and covered in a creamy sauce.
- Serve and enjoy with a sprinkle of parsley and optional extra black pepper.
SALMON WITH GREENS AND SHIITAKE MUSHROOMS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a nonstick pan or griddle over medium-high heat add salmon and cook for about 4 minutes per side, flipping with a spatula. While the salmon is cooking, to a large cold skillet, add 2 tablespoons oil and garlic, then, turn pan on to protect garlic from burning. Add sliced mushrooms, and bok choy stalks, stirring constantly for 1 minute. Cover pan and cook for 5 minutes. Remove the lid and add the bok choy leaves, soy sauce, sesame oil, and continue to cook for another 2 to 3 minutes or until the leaves have wilted.
- Pile the mushrooms and greens on a plate with the salmon. Season with salt and pepper and serve immediately.
LINGUINE WITH SALMON AND MUSHROOMS
Provided by Diane Sandoval
Categories Fish Herb Mushroom Pasta Quick & Easy Salmon Summer Dill Bon Appétit Washington
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in heavy large skillet over medium-high heat. Season salmon with salt and pepper. Add to skillet; sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer salmon to plate. Add garlic to same skillet; sauté 30 seconds. Add mushrooms; sauté 2 minutes. Add green onions, tomato, wine and capers; cook until mushrooms are tender, about 5 minutes. Add linguine, dill, lemon juice and salmon and toss. Season with salt and pepper.
LINGUINE WITH SALMON AND MUSHROOMS
Make and share this Linguine with Salmon and Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season salmon with salt and pepper.
- In a large skillet, saute salmon in oil over medium-high heat; saute for about 3 minutes or until just cooked through.
- Transfer salmon to a plate, using a slotted spoon.
- Add garlic to the skillet; saute for about 30 seconds.
- Add mushrooms and saute about 2 more minutes.
- Add green onions, tomato, wine, and capers; cook until mushrooms are tender.
- Add linguine, dill, lemon juice and salmon.
- Toss to coat; season with salt and pepper to taste.
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