Slow Cooker Salmon Spinach Pasta Recipe 45

SLOW COOKER SALMON SPINACH PASTA RECIPE - (4/5)

Steps:

• Preheat the oven to 200°F In a slow cooker, combine the chicken broth, spinach, garlic, and olive oil. Cook for 2 hours over low heat or until the spinach wilts. Meanwhile, cook the pasta according to the package directions. Then add it to the crock pot. Cook for an additional 30 minutes. Stir the ingredients. Rub the salmon with brown sugar. Place the meat in a lightly greased pan and bake for 20 to 30 minutes. Let it cool for 10 minutes. Then chop the salmon into 1-inch pieces. Transfer the salmon pieces to the crock pot. Mix the ingredients well. Cook on low for another hour before serving.

SPINACH PASTA WITH SALMON AND CREAM SAUCE

Steps:

• Bring the cream and half of the butter to a simmer in a small saucepan.
• Add 1 tsp.
• of the salt, and the nutmeg, continue to simmer until cream is reduced by about one third.
• Bring 4 quarts water to a boil in a large pot, add remaining 6 tsp.
• of salt, and drop in the noodles.
• Meanwhile, stir grated Parmesan, then the flaked salmon and 1/3 cup shopped dill into the cream, and remove from heat.
• Remember, fresh pasta is ready in 2 to 3 minutes at the most.
• Drain pasta, return it to the hot pan and toss with remaining butter until butter is melted.
• Divide pasta equally among 6 heated plates and spoon salmon cream sauce over each portion.
• Garnish with a sprig of fresh dill and serve at once.

SALMON AND SPINACH FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
• In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
• Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

SALMON AND SPINACH PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Add pasta and cook for 11 to 13 minutes or until al dente; drain.
• In a medium saucepan over medium heat, melt the butter add the flour and whisk constantly until it bubbles and is smooth.
• Gradually stir in the milk and cheeses whisking continously until smooth.
• Crumble salmon into the butter mixture.
• Stir in the spinach, sun-dried tomatoes, and oregano.
• Cook and stir about 3 minutes, until heated through.
• Serve over the cooked pasta.