Smoked Salmon Recipes Pasta

CREAMY SMOKED SALMON PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a large skillet over medium heat. Saute onion in butter until tender.
• Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms., and cook over low heat for 4 minutes.
• Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.

SMOKED SALMON PASTA

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.

PASTA WITH SMOKED SALMON AND CAPERS

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.

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.

CREAMY SMOKED SALMON PASTA

Steps:

• Bring a pot of salted water to a boil and cook pasta until just shy of al dente. Drain, reserving some pasta water.
• While the water is boiling, melt the butter in a large skillet over medium heat. Add the salmon, lemon juice, half of the lemon zest, and half of the chives. Cook for a few minutes, stirring occasionally. Stir in the cream and cook over low heat (the cream should be at a simmer) for about 5 minutes.
• Add the drained pasta to the cream mixture. Cook for a few minutes, tossing to coat. Taste for seasoning. If the pasta looks a little dry, add pasta water a tablespoon or two at a time until it is creamy enough.
• Serve immediately, topped with the remaining chives and lemon zest.

SMOKED SALMON PASTA

Steps:

• Cook the risoni according to packet instructions. In the last 2 minutes of cooking, add the frozen peas and the asparagus.
• Heat the olive oil in a small fry pan over medium heat.
• Add the dill and parsley and cook for 5 minutes.
• Add the hot smoked salmon and break up with a wooden spoon. Salmon should be warm through.
• Stir in the ricotta.
• Drain the pasta, peas and asparagus.
• Mix the salmon through the pasta, and stir in the lemon juice.
• Serve and garnish with a little extra parsley and lemon zest.

SMOKED SALMON PASTA

Steps:

• In a large saucepan, cook pasta according to package directions for al dente. Meanwhile, in a Dutch oven, heat olive oil over medium-low heat. Add next 5 ingredients. Break salmon into bite-sized pieces; add to tomato mixture. Stir in pesto, basil and red pepper flakes. Cook, stirring occasionally, until vegetables are crisp-tender, 8-10 minutes., Drain pasta. Add to salmon mixture; stir to combine. Top with cheeses.

SMOKED SALMON PASTA

Steps:

• Heat the olive oil in a large frying pan over a medium heat. Once hot, add the sliced garlic and cook until it starts to turn golden. Add the chilli flakes and grated courgettes and cook over a medium heat, stirring often, until the courgette has released most of its moisture and has softened.
• Meanwhile, cook the spaghetti in a large pan of well-salted boiling water, according to the packet instructions, until al dente.
• Using kitchen tongs, transfer the spaghetti to the frying pan with the cooked courgette. Add around 100ml/3½fl oz of the pasta water and stir together. Mix in the crème fraîche, lemon zest and juice until everything is combined. Finally stir through the smoked salmon and rocket. Taste and season with salt and pepper, as needed. Divide between two bowls and serve.