SCANDI BEETROOT & SALMON PASTA
Eat well at work with this easy-to-prepare Scandinavian-inspired beetroot and salmon fusilli salad. It'll keep you going through the afternoon
Provided by Esther Clark
Categories Lunch
Time 25m
Number Of Ingredients 9
Steps:
- Cook the fusilli following pack instructions, then drain and leave to cool. Toss the pasta with the beetroot, avocado, cucumber, dill, yogurt and horseradish, then season generously with black pepper.
- Gently mix the salmon and rocket through the pasta, then tip into your lunchbox or an airtight container.
Nutrition Facts : Calories 453 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 24 grams protein, Sodium 0.9 milligram of sodium
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
SMOKED SALMON WITH BEETROOT & VODKA CREME FRAICHE
I enjoy both smoked salmon and beetroot. So, when I saw this Scandinavian inspired recipe I wanted to put it here for safe keeping.
Provided by Sarah_Jayne
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat the creme fraiche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge.
- Lay the slices of salmon over plates.
- Top with the beetroot and a spoonful of the creme fraiche.
- Scatter with the dill.
- Grind over some black pepper and serve.
Nutrition Facts : Calories 177.6, Fat 15.2, SaturatedFat 9.3, Cholesterol 55, Sodium 150.9, Carbohydrate 8.9, Fiber 1.9, Sugar 5.9, Protein 1.9
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