SALMON TAGLIATELLE WITH CREAMY LEMON DILL SAUCE RECIPE - (4.3/5)
Provided by cookism
Number Of Ingredients 16
Steps:
- 1. To make tagliatelle, mix '00' flour and semolina together and tip them onto a working surface. Form a well in the middle and crack in the eggs. Using a fork, beat the eggs and gradually incorporate the flour from the sides of the well. When a lumpy dough starts to form, it's time to get your hands working. 2. Knead the dough by pulling it away from you and rolling it back. Repeat until the flour is absorbed. Next, using the press-fold-turn action, knead the dough till elastic and smooth. Form into a ball and cover with plastic wrap. Leave it to rest for 30 minutes. 3. Divide the rested dough into 4 sections with a scraper and keep 3 sections covered with a plastic wrap. Flatten one section with your fingers and roll the dough through the pasta machine by starting with the widest setting. Fold the dough into half and run it through the machine a few more times. Subsequently, click a setting down and run the dough through until you reach your desired thickness. Flouring the pasta sheet periodically will prevent it from getting too sticky and make it easier to handle. The dough thickness for this recipe is No. 6 on our Ampia 150. Lastly, pass the pasta sheet through the tagliatelle attachment. Flour pasta to prevent strands from sticking and cover them with a plastic wrap before cooking. To cook pasta, season water with salt (3 liters of water + 1 tbsp of salt). When the water is boiling, add in pasta and cook for 4 to 5 minutes or till al dente. 4. While the pasta is cooking, make the sauce. Heat oil in a pan and fry the salmon for 1 to 2 minutes each side till crisp on the outside and pink on the inside. Remove from pan and cut into 2cm cubes. In the same pan, add in crushed garlic and cook till aromatic. Stir in cream, chopped dill and mustard. Bring to a boil, then reduce heat to a simmer for 5 minutes. When the sauce is thickened, season with salt and black pepper to taste. Next, add in lemon juice, salmon cubes and its juices. Cook for another 1 minute and gently toss pasta in the sauce to coat. Serve with salmon roe and shaved Parmesan.
SALMON WITH CREAMY DILL SAUCE
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.
Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
SALMON WITH LEMON AND DILL
This is a wonderful (and easy) recipe I got from my Aunt. The flavors of lemon and dill really complement the fish. I like to use wild Alaskan salmon for this recipe, but any salmon will work. I usually don't measure, so these are all estimates. Play with the ingredients to suit your own tastes!
Provided by Michelle Ramey
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
- Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 2.4 g, Cholesterol 104.3 mg, Fat 22.1 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 9.4 g, Sodium 196.6 mg, Sugar 0.5 g
SALMON WITH CREAMY DILL SAUCE
I served this with spaghetti. I tossed the hot, drained noodles with enough of the sauce to coat, plated the spaghetti, topped with the salmon and dressed the salmon with another dollop of the sauce, and garnished with a few more capers.
Provided by Good EatNZ
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
- Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
- Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
- While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.
Nutrition Facts : Calories 419.6 calories, Carbohydrate 4.5 g, Cholesterol 98 mg, Fat 29 g, Fiber 1 g, Protein 33.4 g, SaturatedFat 9.9 g, Sodium 694.7 mg, Sugar 1 g
GRILLED SALMON WITH LEMON DILL SAUCE
Our Grilled Salmon with Lemon Dill Sauce will make you legendary in the kitchen (but we know you're likely already there, kitchen wiz). With a creamy, tangy lemon dill sauce and tender salmon, this recipe will leave family and friends asking for seconds. Whether you're firing up the grill for our salmon with dill sauce or using the broiler, you've got what it takes to make it incredible. In a pinch, you can substitute lime for lemon in the dill sauce for salmon. We love this dish for lunch and dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon.
- In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap; refrigerate 20 minutes.
- Heat gas or charcoal grill. Brush grill rack with oil. Remove salmon from marinade; discard marinade. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
- Meanwhile, in small bowl, mix sauce ingredients. Serve with salmon.
Nutrition Facts : Calories 250, Carbohydrate 12 g, Cholesterol 75 mg, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 11 g, TransFat 0 g
' FRESH' SALMON TAGLIATELLE
Inspired by a 'back of the packet' recipe on some fresh pasta at the local supermarket. Very cheap for two people. Eat it while it's hot!! The pasta and the sauce should be ready at the same time if you follow these instructions. Try not to overheat the creme fraiche as it can separate.
Provided by Sven Adult
Categories Manicotti
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil a large pan of water, 3 to 4 litres, for the pasta.
- Chop leeks into thin rings.
- Finely chop dill.
- Separate salmon into small bite-size pieces.
- In a separate saucepan, gently soften the leeks in the butter for 2 to 3 minutes.
- Put the pasta in the boiling water, then add the creme fraiche to the leeks.
- Warm the creme fraiche until it becomes a liquid (less than a minute).
- Add the salmon and lemon/lime juice.
- Stir until the salmon just turns pink/opaque (1-2 minutes) then turn the heat off.
- Fresh Pasta should be ready 4 minutes after being put in the water.
- Take the pasta to the sink and splash some cold water into the pan to stop the pasta cooking and then drain it.
- Drizzle a little olive oil over it to stop it from sticking to itself.
- Serve pasta onto large plates and then spoon over the salmon and dill sauce.
- Salt and pepper to taste.
Nutrition Facts : Calories 800.7, Fat 32.4, SaturatedFat 17.2, Cholesterol 217.9, Sodium 105.3, Carbohydrate 97.7, Fiber 5, Sugar 4.3, Protein 30
SALMON PATTIES WITH LEMON-DILL SAUCE
These cute little patties are a great way to get my whole family to enjoy salmon, even my toddler! And I love the fresh flavor the lemon and dill add. -Brandi Murphy, McMinnville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings (3/4 cup sauce).
Number Of Ingredients 17
Steps:
- In a small bowl, mix the first seven ingredients. Refrigerate until serving., Preheat oven to 350°. Sprinkle salmon with salt and pepper. Bake until fish just begins to flake easily with a fork, 6-8 minutes. Cool slightly; remove skin if necessary. In a small bowl, combine eggs, bread crumbs, green onions, garlic and salt. Flake salmon; add to bread crumb mixture, mixing thoroughly. Shape into twelve 2-1/2-in. patties. Refrigerate, covered, 30 minutes., In a large skillet, heat oil over medium-high heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side. Serve with dipping sauce.
Nutrition Facts : Calories 434 calories, Fat 34g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 676mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 18g protein.
SALMON TAGLIATELLE
A nice light dinner which the kids love
Provided by linzmilner
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 190C 170C/fan, cook salmon as oer instructions on packet, meanwhile bend each spear unitl it snaps, discard the ends and cut in half.
- cook the pasta as per pack instructions, add the vegetables and return to the boil, simmer for 4 minutes.
- Falke the salmon fillets, drain the vegetables and pasta, mix with the salmon, creme fraiche and lemon zest, season with black pepper
TAGLIATELLE WITH SMOKED SALMON CREAM SAUCE
Provided by Lynda Hotch Balslev
Categories Milk/Cream Fish Pasta Quick & Easy Salmon Dill Bon Appétit Switzerland
Yield 4 First-course Servings
Number Of Ingredients 7
Steps:
- Bring clam juice and cream to boil in heavy large skillet over high heat. Reduce heat and simmer until mixture thickens enough to coat spoon, whisking occasionally, about 10 minutes. Whisk in dill and lemon juice. Add tagliatelle and toss to coat. Remove skillet from heat. Add salmon; toss to combine. Season to taste with salt and pepper.
- Divide pasta among 4 plates. Serve with lemon wedges.
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- Measure and prepare all ingredients first so to be precise if count the Weight Watchers Propoints. The only preparation is to slice the salmon in little stripes or cubes.
- Put a pan with plenty of water and a some salt on the cooker. While it warms up prepare the sauce: warm the oil in a large non stick pan then put the salmon in. Add the juice of a lemon: the quantity depends on your taste, personally I squeeze a whole lemon in it! When the salmon becomes lighter in colour put the heat to minimum.
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- When the pasta is cooked take a cup of the water and keep it for later before draining the pasta. Pour the pasta directly in the sauce and mix well. If it is a little dry add the reserved water until it has the right consistency.
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