SPAGHETTI WITH SALMON TWO WAYS
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
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
SALMON & SPAGHETTI SUPPER IN A PARCEL
Create a bit of fun for kids by serving supper in a parcel. Open at the table to reveal delicious pink salmon, spaghetti, courgettes and tomatoes
Provided by Lulu Grimes
Categories Dinner, Fish Course, Lunch, Main course, Pasta, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Cook the spaghetti following pack instructions and drain. Cut 4 rectangles of baking parchment off a roll, each twice as long as it is wide. Lay them on a work surface. Toss the spaghetti with the grated courgettes. Divide the spaghetti between the pieces of parchment, then divide the cherry tomatoes between each pile.
- If using salmon, slice lengthways, but keep the fillet together. Place on top of the veg and press sideways so the slices move apart a little. If using chicken, halve each breast through the middle horizontally to give four pieces, then cut each into strips and tip a pile of chicken strips onto each pile of spaghetti.
- Heat the oil and fry the garlic for 1 min, then pour a little garlic oil over each pile. Season with black pepper if your children like it. Bring the two longer sides of parchment up to meet in the middle and fold the ends over and over, working down towards the filling, leaving a little room for the steam to expand the parcel. Flatten the seam down and then fold in each end. Use paper clips to hold the folds, if you like. Lift the parcels onto a baking tray and bake for 10-15 mins. The parcels should puff up as they cook.
- Serve each person a puffed parcel in a shallow bowl and snip it open at the table, staying clear of any steam (and removing any paperclips).
Nutrition Facts : Calories 637 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 0.5 milligram of sodium
SALMON MEDITERRANEAN
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, cook salmon in large nonstick skillet on medium heat 3 to 4 min. on each side or until done. Transfer salmon to plate; cover to keep warm.
- Add red peppers to skillet; cook and stir 2 min.
- Whisk Neufchatel, 2 Tbsp. broth, lemon juice, lemon zest, garlic powder and black pepper until smooth. Add to skillet with spinach; cook and stir 3 min. or until heated through.
- Drain pasta. Add to spinach mixture with remaining broth; stir. Top with salmon and cheese; cover. Remove from heat; let stand 3 min.
Nutrition Facts : Calories 490, Fat 19 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g
SALMON PARCELS
As usual, I'm not sure where this recipe comes from, but we make it for small dinner parties. The parcels look so elegant, but the recipe takes no time at all! I make my own pesto with basil and mint for this, but you could use a jar pesto. Fresh is so much nicer tho!
Provided by A la Carte
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Season the fish with salt.
- Take two phyllo sheets and fold in half. Lay a piece of salmon on the phyllo, take care to tuck any tail piece under the salmon.
- Top each piece of salmon with at tablespoon of the pesto.
- Draw the phyllo up around the salmon and make a "knot" by twisting the phyllo so it stays in place.
- With scissors cut off any excess phyllo from the knot.
- Place each parcel on a non-stick cookie sheet. Refrigerate (covered with plastic wrap) until ready to cook.
- Heat your oven to 400°F Drizzle or spray the olive oil over each parcel.
- Cook in the middle of the oven for 15 minutes or until each parcel is golden brown.
Nutrition Facts : Calories 1050.8, Fat 27.9, SaturatedFat 5.9, Cholesterol 77.4, Sodium 2189.5, Carbohydrate 140.3, Fiber 5.1, Sugar 0.5, Protein 53.4
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