Smoked Salmon Fennel Pasta Recipes

SALMON PASTA

Steps:

• Heat the broiler. Put fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add parsley, brown sugar, 3/4 teaspoon salt, and 1 teaspoon pepper to the bag, and shake to mix.
• Press the mixture onto the skinless side of the salmon. Broil salmon, skin side down, until it is no longer red in the center, about 8 minutes.
• Flake the fish with a fork. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions until al dente, about 13 minutes. Reserve about 1/2 cup cooking water, and drain pasta. Return it to the warm pot, add spinach, and toss.
• In a bowl, mix together sour cream, lemon juice to taste, 1/2 teaspoon salt, and 2 tablespoons pasta water.
• Put pasta on plates, top with salmon, and drizzle with the sour-cream mixture. Or simply toss pasta and spinach in the pot with the salmon and the sour-cream mixture, adding pasta water as needed, and serve.

FENNEL-SMOKED SALMON

Steps:

• Place wood chips in a bowl; cover with several inches of cold water and let soak for at least 1 hour.
• Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Sprinkle wood chips over coals and close grill lid, leaving top vents open. When smoke rises from the vents, shut them, open the grill, and place fennel slices directly on the grates to create a bed.
• Generously season salmon fillets with salt and black pepper. Place salmon on top of fennel slices. Close the grill lid, leaving the vents shut. Cook until salmon is tender and starting to flake, 15 to 20 minutes. Remove from grill and let rest for 5 minutes. Scrape fennel from the grill and place atop salmon while it rests or discard it (see Editor's Note).
• Combine tomatoes, olive oil, lemon juice, fennel fronds, sugar, salt, and black pepper in a bowl. Spoon tomato mixture over salmon and serve.

EASY SMOKED SALMON PASTA

Steps:

• Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
• Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

FENNEL AND SMOKED SALMON SALAD

Steps:

• In a medium bowl, toss fennel and fronds with lemon zest and juice; season with salt and pepper. Lay salmon on a serving plate, top with fennel mixture, and drizzle with oil.

SMOKED SALMON PASTA VERDE

Steps:

• Boil wine in medium saucepan until reduced to 3/4 cup, about 8 minutes. Remove wine from heat and whisk in crème fraîche.
• Meanwhile, cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add sugar snap peas or edamame to same pot and cook until peas are crisp-tender, about 2 minutes. Drain pasta and peas, then return to pot.
• Pour crème fraîche mixture over pasta and peas. Add green onions, parsley, and thyme; toss to coat. Add salmon; toss again. Season pasta with salt and pepper. Divide pasta among plates and serve.

SMOKED SALMON &FENNEL PASTA

Steps:

• boil pasta al dente While the pasta cooks heat the oil and cook fennel for about 2 minutes add the heavy cream and milk and cook for two more minutes Drain pasta. Add cubed salmon and the sauce over the pasta and mix. Divide into 2 plates and sprinkle with the fresh herbs. Bon apetit !