Salmon Primavera Recipes

PASTA PRIMAVERA WITH SALMON

Steps:

• Cook pasta according to package directions, adding the green beans and the frozen spinach during the last 5 minutes of cook time. Drain and set aside.
• Whisk together cornstarch and heavy cream, set aside.
• Heat a grill pan over medium heat. Season the salmon with oregano, basil, and salt. Place salmon skin side down and cook for 3-4 minutes per side or until salmon is flakey. Remove salmon, and set aside.
• Spray the grill pan with non stick spray. Add zucchini and squash to the grill pan.
• Saute vegetables for 4 more minutes or just until veggies begin to soften. Stir in cherry tomatoes and cook until cherries begin to wrinkle and soften.
• Place a saucepan over medium heat and heat olive oil. Add garlic and cook for 1 minute. Whisk in the chicken broth, heavy cream mixture and Parmesan cheese, stir. Reduce heat and allow sauce to thicken for 3-5 minutes.
• Toss pasta with sauce, fresh spinach and vegetable, turning to coat. Serve pasta with salmon.

SALMON PASTA PRIMAVERA

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the broccoli, onion and green pepper in 2 tablespoons butter until vegetables are tender. Add garlic; cook 1 minute longer., In a large saucepan, combine the sauce mix, milk, water, salt, pepper and remaining butter. Cook over medium heat until thickened. Add the salmon and heat through. Drain pasta; add to vegetable mixture. Top with sauce and gently toss to coat. Sprinkle with bacon if desired.

GARLIC BUTTER SALMON IN FOIL

Steps:

• Preheat oven to 375ºF. Line a baking sheet. The piece of foil should be large enough to fold over and seal the fish.
• In a small bowl, add lemon juice, garlic, and melted butter or melted ghee. Whisk everything together.
• Place the salmon on the prepared baking sheet. Pour the butter mixture over the salmon.
• Season with salt, pepper, oregano, and red pepper flakes.
• Fold the sides of the foil over the salmon. Make sure it is well sealed so that the sauce does not leak. Place the pan into the oven, and bake until cooked, about 12-16 minutes. The cooking time depends on the thickness of the fillet.*
• Open the foil, and broil the fish for 2-3 minutes. Be careful not to burn the fish!
• Remove from the oven. Using a spoon, pour some of the butter sauce left in the foil onto the salmon before serving. Then, garnish with parsley.

SALMON PRIMAVERA

Steps:

• Preheat oven to 375 degrees F. Season the salmon fillet with salt and pepper. Brush an even thick coating of the mustard all over the salmon. Place the salmon on a parchment of foil lined baking sheet. Place the fish horizontally in front of you. Starting at the left end of the fillet, lay a column of overlapping slices of zucchini. On the next row lay a column of overlapping slices of the sqush, they should be overlapping the zucchini a bit as well. On the next row lay a column of overlapping slices of tomatoes, the should slightly overlap on the squash. Begin again with the zucchini, followed by the squash, and the tomato. Continue in this fashion until the whole fillet is covered. In a small bowl, mix the breadcrumbs, dill and olive oil. Sprinkle over the top of the vegetables. Bake for 30-35 minutes. Remove one of the vegetables in the thickest part of the fillet to test to make sure the fish is done, and then coer it back up with the vegetable. Serve hot or at room temp. Can be refrigerated overnight and brought to room temp the next day.

COUSCOUS PRIMAVERA

Steps:

• Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
• Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
• Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.

SALMON PASTA PRIMAVERA

Steps:

• In a large pot, boil your pasta until al Dente, drain but do not rinse. Reserve 1/2 cup of pasta water.
• In a medium pan, saute red pepper flakes and leek in olive oil and garlic, 5 minutes.
• Add celery, red pepper, and garlic, saute just until celery is crisp-tender.
• Remove from heat and set aside.
• In the big pasta pot, heat frozen peas in the reserved pasta water on low heat just until warm.
• Add flaked salmon and sauteed vegetables. Stir gently to combine.
• Season with salt & pepper to taste.
• Gently toss in cooked pasta until well-coated. The pasta should absorb the flavors of the other ingredients.
• Sprinkle parmesan over each serving.
• Adjust seasoning to taste.

WILD ALASKAN SMOKED SALMON PASTA PRIMAVERA

Steps:

• Cook the pasta according to directions on the package.
• While the pasta is cooking, prepare the sauce:.
• Heat the oil and add the red pepper strips, cook 5-7 min over med-high heat.
• add in the garlic and cook another minute.
• Add the heavy cream and bring to a boil.
• Add in the shredded cheese and stir until well combined.
• Place the pasta into a large bowl, add the peas, the salmon broken into pieces, and the sauce. Combine very well.
• Eat and enjoy!

SMOKED SALMON AND ASPARAGUS PRIMAVERA PASTA

Steps:

• Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
• Meanwhile, place 1/3 cup water in medium saucepan. Bring just to a boil over medium heat. Reduce heat to medium-low. Add asparagus; cover and cook 4 to 6 minutes or until tender. Do not drain. Add Alfredo sauce and salmon; cover and cook an additional 2 to 3 minutes or just until thoroughly heated.
• Place fettuccine in large serving bowl. Add asparagus mixture; toss to coat.

SHRIMP PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
• Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
• Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.