Salmon With Capers And Pasta Recipes

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SPAGHETTI WITH HOT-SMOKED SALMON, ROCKET & CAPERS



Spaghetti with hot-smoked salmon, rocket & capers image

A speedy and delicious dish

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

125ml extra-virgin olive oil
25g fresh white breadcrumb
500g spaghetti
2 garlic cloves
2 tiny dried bird's eye chillies , finely crumbled, or a quarter tsp crushed chillies
finely grated zest 1 lemon
4 tbsp caper in brine, drained
85g rocket leaves
200g hot-smoked salmon , flaked
sliced tomatoes , to serve
Calories524 calories
Fat22 grams fat
SaturatedFat3 grams saturated fat
Carbohydrate66 grams carbohydrates
Fiber3 grams fiber
Protein20 grams protein
Sodium1.83 milligram of sodium

Steps:

  • Heat 2 tbsp of the oil in a small frying pan until hot. Add the breadcrumbs and cook over a medium heat for 3-4 minutes until golden and crisp, turning often. Tip into a small bowl. (You can prepare these several hours ahead.)
  • Cook the pasta in plenty of gently boiling well-salted water until al dente. Meanwhile peel the garlic and chop it very finely. Put the rest of the oil in a small pan and add the garlic and chillies. Warm gently over a low heat so they flavour the oil - but don't let the garlic fry.
  • Drain the pasta and tip it into a warmed very large serving bowl. Quickly add the lemon zest and capers to the oil, then pour over the pasta. Toss well, add the rocket and salmon and toss again - take care not to break up the salmon too much. Scatter the breadcrumbs over and serve with a salad of sliced tomatoes.

SALMON PICCATA WITH HERBED PASTA



Salmon Piccata with Herbed Pasta image

Provided by Justin Chapple

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
8 ounces capellini or other long, thin pasta, such as angel hair or thin spaghetti
6 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil
Four 5-ounce skinless salmon fillets
All-purpose flour, for dusting
1 cup finely chopped herbs, such as parsley, chives and dill
3/4 cup low-sodium chicken broth
1/3 cup fresh lemon juice
1/4 cup capers in brine, drained

Steps:

  • Bring a large pot of water to a boil, then add a small handful of salt. Add the pasta and cook according to the package directions until al dente. Drain the pasta and reserve the pot.
  • While the pasta is cooking, melt 1 tablespoon of the butter in 2 tablespoons of the oil in a large skillet. Season the salmon with salt and pepper, then dust with flour. Add the salmon to the skillet and cook over medium-high heat, flipping occasionally, until golden on the outside and just cooked through, about 8 minutes.
  • In the reserved pot, melt 3 tablespoons of the butter in the remaining 4 tablespoons olive oil over low heat. Return the pasta to the pot, add all but 2 tablespoons of the herbs and toss well to coat. Season with salt and pepper.
  • Transfer the salmon to a plate; tent with foil to keep warm. Add the chicken broth, lemon juice and capers to the skillet. Simmer over high heat, scraping up any browned bits from the bottom of the skillet, until the liquid is slightly thickened, 3 to 5 minutes. Remove from the heat and gradually swirl in the remaining 2 tablespoons butter until emulsified. Stir in the reserved 2 tablespoons herbs and season with salt and pepper.
  • Add the salmon to the sauce and turn to coat. Divide the pasta among plates, top with the salmon and sauce and serve right away.

WHOLE-WHEAT SPAGHETTI WITH LEMON, BASIL, AND SALMON



Whole-Wheat Spaghetti with Lemon, Basil, and Salmon image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
  • Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
  • Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

SALMON PASTA SALAD WITH LEMON & CAPERS



Salmon pasta salad with lemon & capers image

Use frozen, skinless wild salmon fillets for a cheap and filling lunch on the go. This low-calorie, healthy dish couldn't be easier to whip up

Provided by Sara Buenfeld

Categories     Lunch

Time 30m

Number Of Ingredients 11

85g wholewheat penne
1 tbsp rapeseed oil
1 large red pepper , roughly chopped
2 frozen, skinless wild salmon fillets (about 120g each)
1 lemon , zested and juiced
2 garlic cloves , finely grated
1 shallot , very finely chopped
2 tbsp capers
6 pitted Kalamata olives , sliced
1 tsp extra virgin olive oil
2 handfuls rocket
Calories475 calories
Fat22 grams fat
SaturatedFat3 grams saturated fat
Carbohydrate31 grams carbohydrates
Sugar4 grams sugar
Fiber8 grams fiber
Protein35 grams protein
Sodium1.1 milligram of sodium

Steps:

  • Cook the pasta following pack instructions. Meanwhile, heat the rapeseed oil in a frying pan, add the pepper, cover and leave for about 5 mins until it softens and starts to char a little. Stir, then push the pepper to one side and add the salmon. Cover and fry for 8-10 mins until just cooked.
  • Meanwhile, mix the lemon zest and juice in a large bowl with the garlic, shallot, capers and olives.
  • Add the cooked pepper and salmon to the bowl. Drain the pasta and add it too, with black pepper and the olive oil. Toss everything together, flaking the salmon as you do so. If eating now, toss through the rocket; if packing a lunch, leave to cool, then put in a container with the rocket on top and mix through just before eating.

PASTA WITH SMOKED SALMON AND CAPERS



Pasta with Smoked Salmon and Capers image

Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite what an Italian might otherwise recommend, I like to serve this dish with freshly grated Parmesan cheese.

Provided by Mitchell Davis

Categories     Milk/Cream     Dairy     Fish     Pasta     Appetizer     Sauté     Quick & Easy     Dinner     Salmon     Summer     Noodle     Capers     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 small onion, chopped
1/4 pound smoked salmon, chopped
1 cup heavy cream (a.k.a. whipping cream)
3 tablespoons capers, drained
Salt and freshly ground black pepper to taste
N/A freshly ground black pepper
1 pound pasta, cooked al dente, drained (reserving about 1/4 cup of the cooking water), and tossed with olive oil
N/A olive oil
Freshly grated imported Parmesan cheese

Steps:

  • In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.

PASTA WITH SMOKED SALMON AND CAPERS



Pasta with Smoked Salmon and Capers image

Serve your salmon-loving friends this elegant and easy pasta dish. For those of you not watching your pennies, substitute caviar for capers. I envy you. We should get together sometime.

Provided by Chardonnay Queen

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 25m

Yield 4

Number Of Ingredients 8

½ (16 ounce) package orecchiette pasta
1 cup cream
2 slices red onion, chopped
6 ounces smoked salmon, cut into strips
½ cup grated Parmesan cheese
1 tablespoon capers
1 tablespoon salted butter
1 tablespoon chopped fresh parsley
Calories527.2 calories
Carbohydrate43.9 g
Cholesterol107.7 mg
Fat30.6 g
Fiber2.2 g
Protein20 g
SaturatedFat17.7 g
Sodium593.5 mg
Sugar1.5 g

Steps:

  • Bring a large pot of salted water to a boil. Add orecchiette and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes.
  • Meanwhile, combine cream and onion in a heavy saucepan over medium-high heat. Simmer for 2 minutes and remove from heat.
  • Gently stir salmon, Parmesan cheese, capers, butter, and parsley into the cream mixture and serve over pasta.

SMOKED SALMON AND CAPER PASTA



Smoked Salmon and Caper Pasta image

Make and share this Smoked Salmon and Caper Pasta recipe from Food.com.

Provided by MadzMom

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup extra virgin olive oil
1 small onion, chopped
1/4 lb smoked salmon, chopped
1 cup heavy cream
3 tablespoons capers, drained
salt & pepper
1 lb pasta, cooked al dente,drained and tossed with (reserve about 1/4 cup of cooking water)
olive oil
freshly grated parmesan cheese
Calories789.3
Fat38.5
SaturatedFat16.2
Cholesterol88
Sodium444.2
Carbohydrate88.7
Fiber4.2
Sugar3.9
Protein21.6

Steps:

  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the onion and saute until translucent, but not browned.
  • Add the smoked salmon and continue cooking just until salmon turns opaque, 1-2 minutes.
  • Pour in the cream and add capers.
  • Be careful how much salt you add because the snoked salmon and capers are both salty.
  • Add pasta and toss to coat.
  • *Ifthere doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down.
  • Serve with freshly grated parmesan.

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