SMOKED SALMON PASTA
This is an awesome pasta that is quick to make and very satisfying. I first copied a recipe from Bon Appetit and then combined it with several recipes from my cookbooks. Over the years I have tweeked it to the recipe it is today. I have used fresh salmon in place of smoked salmon when I have not been able to get smoked salmon, and it was very good as well. Served with a salad it makes a very lovely meal.
Provided by Expat in Holland
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook Pasta as directed. Drain.
- Meanwhile, in a large skillet, heat oil. Add mushrooms, shallots, garlic and cayenne. Saute until veggies are tender.
- Add white wine and bring to boil. Add cream and bring to boil. Let simmer for 3minutes.
- Add lemon juice, lemon zest and salmon. Bring to boil and let simmer 1 to 2 minutes.
- Add capers, parsley, salt and pepper. Mix well.
- Pour salmon mixture onto hot drained pasta. Toss to mix. Add Parmsean and toss well. Let set for 2 minutes as pasta will absorb any extra liquid.
- Serve.
SPAGHETTI WITH HOT-SMOKED SALMON, ROCKET & CAPERS
A speedy and delicious dish
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat 2 tbsp of the oil in a small frying pan until hot. Add the breadcrumbs and cook over a medium heat for 3-4 minutes until golden and crisp, turning often. Tip into a small bowl. (You can prepare these several hours ahead.)
- Cook the pasta in plenty of gently boiling well-salted water until al dente. Meanwhile peel the garlic and chop it very finely. Put the rest of the oil in a small pan and add the garlic and chillies. Warm gently over a low heat so they flavour the oil - but don't let the garlic fry.
- Drain the pasta and tip it into a warmed very large serving bowl. Quickly add the lemon zest and capers to the oil, then pour over the pasta. Toss well, add the rocket and salmon and toss again - take care not to break up the salmon too much. Scatter the breadcrumbs over and serve with a salad of sliced tomatoes.
Nutrition Facts : Calories 524 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 1.83 milligram of sodium
SMOKED SALMON ALFREDO SAUCE
Can be served with fettuccine, linguine, or penne.
Provided by Jennifer Meakings
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Saute onion in the butter in a pan until clear. Add the salmon and saute at medium to low heat for approximately 2 more minutes. Very gradually, start to add the cream. Stir constantly until thickened. Sauce should be very thick once you have added all the cream. Top with tomato and parsley; season with pepper.
Nutrition Facts : Calories 588.3 calories, Carbohydrate 5.5 g, Cholesterol 206.6 mg, Fat 58.1 g, Fiber 0.6 g, Protein 13.4 g, SaturatedFat 35.2 g, Sodium 574.8 mg, Sugar 1.3 g
PASTA WITH SMOKED SALMON AND CAPERS
Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite what an Italian might otherwise recommend, I like to serve this dish with freshly grated Parmesan cheese.
Provided by Mitchell Davis
Categories Milk/Cream Dairy Fish Pasta Appetizer Sauté Quick & Easy Dinner Salmon Summer Noodle Capers Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.
SMOKED SALMON AND CAPER PASTA
Make and share this Smoked Salmon and Caper Pasta recipe from Food.com.
Provided by MadzMom
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the onion and saute until translucent, but not browned.
- Add the smoked salmon and continue cooking just until salmon turns opaque, 1-2 minutes.
- Pour in the cream and add capers.
- Be careful how much salt you add because the snoked salmon and capers are both salty.
- Add pasta and toss to coat.
- *Ifthere doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down.
- Serve with freshly grated parmesan.
Nutrition Facts : Calories 789.3, Fat 38.5, SaturatedFat 16.2, Cholesterol 88, Sodium 444.2, Carbohydrate 88.7, Fiber 4.2, Sugar 3.9, Protein 21.6
PASTA WITH SMOKED SALMON AND CAPERS
Serve your salmon-loving friends this elegant and easy pasta dish. For those of you not watching your pennies, substitute caviar for capers. I envy you. We should get together sometime.
Provided by Chardonnay Queen
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add orecchiette and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes.
- Meanwhile, combine cream and onion in a heavy saucepan over medium-high heat. Simmer for 2 minutes and remove from heat.
- Gently stir salmon, Parmesan cheese, capers, butter, and parsley into the cream mixture and serve over pasta.
Nutrition Facts : Calories 527.2 calories, Carbohydrate 43.9 g, Cholesterol 107.7 mg, Fat 30.6 g, Fiber 2.2 g, Protein 20 g, SaturatedFat 17.7 g, Sodium 593.5 mg, Sugar 1.5 g
SMOKED SALMON WITH CAPERS, RED ONIONS AND LEMON FAST2EAT
This artful smoked salmon platter sprinkles the onions and capers with lemons on the side to add optional flavour. It is the ultimate make-ahead appetizer.
Provided by Susana Macedo
Categories Appetizers & Starters Breakfast & Brunch Side Dish
Time 5m
Number Of Ingredients 6
Steps:
- Scald the thinly sliced onion twice. Just throw boiled water on it, drain, rinse with cold water, drain and repeat the process. Or leave the sliced onion soaked in salt ice water for at least 30 minutes. This will give it a smoother flavour and reduces their bitterness and pungency.
- Be sure to get high quality, sliced smoked salmon.
- Artfully arrange the smoked salmon slices along on a large serving platter.
- Spread the red onion slices over the smoked salmon slices.
- Scatter the capers over the top of the platter.
- If using, place a small bunch of dill at the top and sprinkle with the pepper.
- Arrange the lemon slices around the platter.
- Serve salmon platter with crackers and/or bread.
Nutrition Facts : Calories 83 kcal, Carbohydrate 3 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 144 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SMOKED SALMON WITH FRESH DILL AND CAPERS
Steps:
- Melt the butter add all the flour at one time and cook until a sandy texture is achieved. Slowly add the half-and-half, mixing well, and bringing to a boil after each addition. Add the onion with the bay leaf and clove, and simmer for 45 minutes.
- Strain before using.
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- In the meantime, bring the vegetable oil to a high heat in a large skillet. Add the capers and fry until crispy, about two minutes. Set aside on paper towels to drain. (You can do this step early in the day if you want.)
- Wipe out the skillet, then bring the cream to a medium simmer. Add the juice from the lemon and about a cup of the pasta water; whisk for a minute or two. Transfer the pasta to the sauce and let it finish cooking for another minute.
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- Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
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