Smoked Salmon Sugar Snap Peas And Pasta Recipes

FETTUCCINE WITH SALMON AND SNAP PEAS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain.
• Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the salmon; season with 3/4 teaspoon salt and a few grinds of pepper. Cook, turning once, until the salmon is just cooked through, about 3 minutes. Transfer to a plate.
• Add the pasta and snap peas to the skillet along with 1/2 cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, the herbs and lemon juice. Cook, tossing and adding more of the reserved cooking water if necessary, until the pasta is coated, about 1 more minute. Season with salt and pepper. Top with the salmon.

SMOKED SALMON AND SUGAR SNAP PEA SALAD-IN-A-JAR

Steps:

• Make pickled onions: Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl. Let sit for at least 30 minutes, tossing occasionally. (The onions will turn bright pink.) Strain.
• Cook the eggs and peas: Put the eggs in a medium saucepan, and add water to cover by an inch. Bring to a boil, add the peas, cover and remove from heat. Let sit for 10 minutes. Run the eggs and peas under cold water to cool. Remove the eggshells and roughly chop the eggs.
• Make the dressing: Pulse the milk, cream cheese, mayonnaise, remaining 1 tablespoon vinegar, garlic and 1/2 teaspoon salt in a blender until smooth. Pour the mixture into a small bowl, and stir in the sesame seeds, poppy seeds and onion flakes. Refrigerate the dressing, covered, until ready to serve.
• Assemble the salads: Using four 32-ounce wide-mouthed glass jars with lids, evenly divide the radishes among the jars, then add the following in separate layers: the arugula, sprouts, smoked salmon, peas, chopped eggs and pickled onions. Pack the dressing and bagel chips (1 serving is about 1/3 cup dressing and 1/2 cup chips) in separate small containers for transporting.
• Just before serving, transfer the jarred ingredients to a large bowl, add the bagel chips, toss with the dressing and season with salt and pepper.

PENNE WITH SMOKED SALMON AND PEAS

Steps:

• Cook pasta in salted boiling water.
• Cook, stirring until the pasta is"al dente".
• Drain the pasta and return it to the warm pot.
• Add the peas, smoked salmon, lemon zest, lemon juice, butter, olive oil,scallions, and stock.
• Simmer till heated through.
• Stir.
• Add salt and pepper to taste.
• Garnish with fresh dill.

SMOKED SALMON PESTO PASTA

Steps:

• Cook pasta in a large pot of boiling water until al dente.
• In a skillet, heat olive oil over medium heat. Add onion, mushrooms, and garlic until onion is transparent and mushrooms are tender. Stir in tomato paste, pesto sauce, fresh basil, water, and smoked salmon; cook gently for 5 to10 minutes, or until desired consistency is achieved.
• Drain pasta. Serve sauce over noodles.