Seared Salmon With Linguine And Ramp Pesto Recipes

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SEARED SALMON WITH LINGUINE AND RAMP PESTO



Seared Salmon with Linguine and Ramp Pesto image

Provided by Bon Appétit Test Kitchen

Categories     Pasta     Sauté     High Fiber     Dinner     Seafood     Salmon     Green Onion/Scallion     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

2 tablespoons plus 1/2 cup olive oil, divided
2/3 cup thinly sliced trimmed ramp bulbs and slender stems
1 cup freshly grated Asiago cheese*
1/3 cup Marcona almonds**
2 tablespoons chopped fresh tarragon
12 ounces linguine
6 6-ounce salmon fillets

Steps:

  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and sauté just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sautéed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead; cover and chill.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.
  • Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.
  • Available at some supermarkets and at specialty foods stores and Italian markets.
  • **Tender Spanish almonds that are usually sold roasted and salted; available at specialty foods stores and natural foods stores and from tienda.com.

SEARED SALMON WITH LINGUINE AND RAMP PESTO



Seared Salmon With Linguine and Ramp Pesto image

Make and share this Seared Salmon With Linguine and Ramp Pesto recipe from Food.com.

Provided by Queen Dana

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

6 tablespoons olive oil, divided
2/3 cup ramps, trimmed and thinly sliced bulbs and slender stems
3 cups ramps, thinly sliced green tops
1 cup asiago cheese, freshly grated
1/3 almonds (marcona)
2 tablespoons tarragon, fresh and chopped
12 ounces linguine
36 ounces salmon fillets

Steps:

  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and saute just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sauteed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper.
  • * Can be made 1 day ahead; cover and chill.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.
  • Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.

LINGUINE WITH FRESH SALMON AND PESTO SAUCE



Linguine With Fresh Salmon and Pesto Sauce image

Provided by Pierre Franey

Categories     dinner, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 1/3 cups fresh basil leaves
1/2 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons pine nuts
1 tablespoon coarsely chopped garlic
Salt and freshly ground pepper to taste
1/2 cup grated Parmesan or pecorino cheese
1 1/4 pounds boneless, skinless salmon fillets
3/4 pound linguine
4 quarts water
1 teaspoon hot red pepper flakes
3 tablespoons finely chopped shallots

Steps:

  • Remove and discard all tough stems from the basil. Put 2 cups of the basil leaves in the container of a food processor. Add the 1/2 cup of oil, pine nuts, garlic, salt and pepper. Blend well to a fine texture. Add the cheese, and blend quickly.
  • Cut the salmon on the diagonal into 1-inch thick slices.
  • Lightly salt the water, and cook the linguine until al dente. Drain, but reserve 1/4 cup of the cooking liquid. Return the pasta to the pot in which it was cooked. Add half of the pesto sauce, the reserved cooking liquid, salt and pepper. Blend well, and keep warm.
  • Meanwhile, add the remaining 1 tablespoon of oil to a nonstick skillet large enough to hold the salmon in one layer. Add the salmon slices, and season with salt, pepper and pepper flakes. Cook, stirring about 1 minute. Add the shallots, cook and stir 1 minute more. Keep warm.
  • Divide the linguine equally on each of 4 serving plates. Spoon equal portions of the salmon mixture over each, and drizzle the remaining pesto sauce over all. Garnish with the remaining 1/3 cup basil leaves. Serve immediately.

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