PASTA SHELLS WITH SALMON
A recipe from a Safcol brochure. This is supposed to be made with the really big pasta shells so it looks pretty - I can normally buy them from the local Italian grocery. But I think it would be just as good with small pasta.
Provided by RemyGage
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta, drain and toss with a little oil and set aside.
- Combine salmon, ricotta, half of the parmesan, half of the basil, salt and pepper.
- Stuff the pasta shells with this mixture and place on a serving platter or baking dish.
- Bring cream and wine to the boil, reduce heat and simmer.
- Add remaining parmesan cheese and basil and pour over pasta.
- Cover with foil and bake for 10-15 minutes in a moderate oven.
Nutrition Facts : Calories 984.2, Fat 43.8, SaturatedFat 25.1, Cholesterol 166.7, Sodium 527.5, Carbohydrate 98.7, Fiber 4, Sugar 3.9, Protein 45.8
SHELL PASTA WITH SALMON BECHAMEL SAUCE
From Qu'est-ce qu'on mange Volume 3. This is very easy to do and taste great. Use small pasta for this recipe.
Provided by Boomette
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta in salted boiling water, following directive on package. Drain and set aside in an oven dish.
- Drain salmon, but keep the liquid. Mash the salmon with the bones. Set aside.
- Melt 1/4 cup butter in a saucepan and add the flour. Stir 1 minute. Add milk and bring to boil, while stirring. Reduce heat and keep cooking stirring constantly, until thick. Set aside in a warm place.
- Melt remaining butter in a skillet. Cook the onion 5 minutes, until tender. Add to the previous mixture of milk. Then add the salmon and his liquid. Add mozzarella and parsley. Add salt and pepper. Let heat while stirring, until cheese has melted.
- Pour the sauce on the pasta.
PASTA WITH SALMON, BROCCOLI RABE, AND GARLIC
Salmon is assertive in flavor and will hold its own superbly combined with robust ingredients like bitter greens, sharp cheese, garlic, and red-pepper flakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of generously salted boiling water until al dente; add broccoli rabe 2 minutes before pasta is done. Reserve 1 cup pasta water; drain pasta and broccoli rabe.
- Combine oil, garlic, and red-pepper flakes in pot over medium. Cook, stirring, until garlic is just softened, about 2 minutes. Add pasta, broccoli rabe, and cheese to pot; toss to coat. Add reserved pasta water, a little at a time, until sauce evenly coats pasta. Gently fold in salmon. Serve, with more cheese and red-pepper flakes and a drizzle of oil.
CREAMY PASTA WITH SALMON
There was a lot of kitchen improv involved in the making of this recipe! It works as a seafood dish or a pasta dish. It's served with a dilly sour cream sauce!
Provided by Chef AidF
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- While pasta cooks, pour enough water into a frying pan to cover salmon; add dill. Strain in lemon juice. Mix and season with salt and pepper. Add salmon to the pan and poach over medium-high heat, flipping as necessary, until it flakes easily with a fork, about 10 minutes. Remove the skin when you flip it the first time.
- At the same time, heat olive oil in a pan over medium to medium-high heat. Saute green beans and shallots until the shallots start to brown and the green beans soften, 8 to 10 minutes.
- Once the salmon is poached, use tongs to set it aside in a shallow bowl, but don't throw the poaching mixture away. Take about 1/4 cup of the poaching mixture and add it to a saucepan. Add sour cream and chopped dill and mix over medium heat until combined. Remove from heat and mix into pasta.
- Place pasta on serving plates, along with some chunks of the salmon, plus some of the sauteed mixture. Try to get an even mix if possible. Sprinkle with garden cress. Serve immediately!
Nutrition Facts : Calories 365.5 calories, Carbohydrate 50.2 g, Cholesterol 30.7 mg, Fat 9.4 g, Fiber 4.1 g, Protein 20.1 g, SaturatedFat 3 g, Sodium 48.2 mg, Sugar 2.8 g
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
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