Best Pasta Alla Salmone Recipes
PASTA ALLA SALMONE
A great starter or main dish for fish lovers (and non-fish lovers!)
Provided by markscamilleri
Time 15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Fill in a pot with water for the pasta and salt it. Leave it to boil.
- Sauté the onion in the butter (in a pan) until it wilts, then add the salmon and cook a minute or so more, stirring, until it lightens in color.
- Sprinkle in the liquor (vodka will add a crisper note, and brandy a slightly sweeter one), stir until it is evaporated, and stir in the cream.
- Heat through, check seasoning, and it’s ready; sprinkle the parsley over it at the very end, just before you use it to sauce the pasta.
- Add the sauce to the pasta, garnish with some parsley leaves (if possible) and leave it for 5 minutes to thicken. Serve.
CHEESY PASTA ALFREDO WITH SALMON
This simple recipe calls for pasta mixed with Alfredo sauce and baked salmon. Family members top their own pasta serving with as much Parmesan cheese as they want!
Provided by DELILAH_DILLON
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Heat Alfredo sauce in a medium saucepan over medium heat.
- Place salmon in a baking dish. Mix the lemon juice and vinegar in a small bowl, and pour over the salmon. Season with basil and parsley.
- Bake salmon 15 minutes in the preheated oven, until easily flaked with a fork. Remove from heat, and break into bite sized pieces.
- Bring a large pot of lightly salted water to a boil. Add rotini, and cook 8 to 10 minutes or until al dente. Drain, and place in a large bowl.
- Gently toss the salmon, pasta, and Alfredo sauce together in the large bowl. Serve with the Parmesan cheese.
Nutrition Facts : Calories 571.2 calories, Carbohydrate 47.5 g, Cholesterol 71.7 mg, Fat 29.4 g, Fiber 2.5 g, Protein 29.7 g, SaturatedFat 11.5 g, Sodium 948.5 mg, Sugar 3.4 g
SPAGHETTI WITH SALMON TWO WAYS
To dress pasta? Olive oil, of course. But that was until I tried a generously buttered spaghetti at Arakataka restaurant in Oslo. Only after I unwound the disarmingly simple knot of fresh pasta strands tossed with butter and crowned with fish roe did the sumptuous complexity of flavors start to bloom. This was a dish I knew I would try to replicate at home. The challenge was the roe. The restaurant used lojrom, also called bleak roe, a fairly fine-grained roe that is popular in Scandinavia but hard to find in the United States. Other roes, like golden whitefish, trout and salmon, may be substituted. For a somewhat more substantial preparation, I added some hot-smoked salmon, ripe tomato and a hint of lemon.
Provided by Florence Fabricant
Categories dinner, easy, pastas, main course
Time 20m
Yield Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil for the pasta. While water is heating, melt butter in a 3-quart saucepan over low heat. Add lemon zest to butter and cook about 90 seconds, until the lemon is fragrant. Do not allow butter to brown. Remove from heat. Add tomato and salmon to the pan and stir briefly. Fold in mint.
- When water boils, add pasta and cook until al dente, about 5 minutes. Drain, then place pasta in the pot with the salmon and gently fold ingredients together. Season generously with pepper and, if needed, salt.
- Divide pasta among 2 or 3 shallow plates. Top each portion with roe and serve.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 7 grams, Carbohydrate 61 grams, Fat 17 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 492 milligrams, Sugar 4 grams, TransFat 0 grams
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