Best Creamy Salmon Skillet With Pasta Peppers Recipes

CREAMY LEMON VODKA SALMON PASTA

Steps:

• Bring 4 quarts of salted water to a boil and cook the pasta until al dente, as it will finish cooking in (and absorb!) the sauce. Reserve 1/2 cup of the pasta water.
• Heat the butter in a large skillet over medium heat. Sweat the onion with a sprinkle of salt until it is tender and translucent but not browned, about 5 minutes.
• Pour in the vodka and reduce it down until it is almost gone.
• Add the cream and cook until it just starts to bubble. Gently stir in the cooked salmon and warm through.
• Add the cooked pasta and continue cooking until the sauce begins to thicken, about 2 to 3 minutes. If the sauce is too thick, add a little of the pasta water.
• Remove the skillet from the heat and stir in the lemon juice and zest, Parmesan and fresh dill. Taste and season with salt and freshly ground pepper.
• Garnish with thin lemon slices, fresh dill and more Parmesan.

SALMON CREAM PASTA WITH ROASTED RED PEPPERS

Steps:

• Bring a large pot of heavily salted water to a boil and cook the pasta for 5 minutes. Drain. You want to under cook it since it will finish cooking in the sauce. Thoroughly toss it with a little oil and reserve it for later.
• Meanwhile, on medium heat, heat a skillet (or pot) large enough to hold the whole pasta dish. On both sides of the salmon, lightly oil it and sprinkle with salt and pepper. When the skillet is hot but not smoking, swirl in the 2 Tablespoons of olive oil. Sear the salmon quickly on both sides, approximately 1 minute per side, but don't cook through. Remove it to a plate.
• Sauté the onion in the pan for 3-4 minutes, but don't brown it. Stir in the garlic and red pepper flakes. Add the butter and allow it to melt. Stir in the flour until it's evenly distributed.
• Whisk in the wine and broth until smooth. Stir in the cream, salt and pepper and red peppers. Simmer very gently for about 15 minutes. Taste and adjust seasonings. If it tastes a little sharp from the wine, allow it to cook a another 5 or 10 minutes to let the wine mellow. Let your taste buds guide you. Don't boil it.
• Stir the spinach into the sauce and allow it to wilt. No need to cook it for more than a minute, it will cook very quickly and it's good if it still has its structure.
• Break up the salmon into large chunks. It will further break up as you mix it in, so keep the pieces larger than bite size. Give the pasta a toss to make sure it's not sticking to itself then pour it into the skillet. Add the salmon, herbs and Parmesan cheese and fold them all in to the sauce together very gently, using tongs. If you mix in each of these individually, your salmon will end up in shreds.
• Heat through for a minute or two. Serve, topped with more cheese if desired.

CREAMY SALMON SKILLET WITH PASTA & PEPPERS

Steps:

• Cook pasta as directed on package, omitting salt; drain.
• Heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Add peppers and onions; cook and stir 4 min. or until crisp-tender.
• Add cream, basil and seasonings; stir on low heat until blended. Stir in cheese; cook and stir 3 min. or until cheese is completely melted and mixture is well blended. Add salmon; cook 2 to 3 min. until heated through, stirring occasionally. Add pasta; toss to coat.

CREAMY SALMON PASTA

Steps:

• You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
• While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
• Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
• Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.