Best Salmon Cream Pasta Recipes

FARFALLE PASTA WITH SMOKED SALMON AND CREAM CHEESE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add onion to pot; immediately drain pasta mixture, and return to pot.
• Add cream cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats farfalle (you may not need all the water). Season lightly with salt and pepper. Serve.

QUICK PASTA WITH SALMON AND TOMATOES IN CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Heat oil in a skillet over medium heat while spaghetti is cooking and cook salmon and garlic until salmon is lightly browned, about 5 minutes. Add tomatoes and basil, season with salt and pepper, and cook for 3 minutes. Pour in cream and simmer over low heat until flavors are well combined and salmon is cooked through, about 10 minutes. Serve sauce over cooked pasta.

SALMON PASTA IN CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain.
• While spaghetti is cooking, season salmon with salt and pepper. Heat 2 tablespoons butter and olive oil in a skillet over medium heat and cook salmon until opaque on all sides, about 5 minutes. Transfer to a plate.
• Melt remaining 1 tablespoon butter in the same skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 20 seconds. Pour in wine and allow to evaporate. Pour in heavy cream and cook for 2 minutes. Stir in tomato paste and cook until sauce has desired consistency, 3 to 5 minutes. Add salmon to the skillet and heat in the sauce.
• Season salmon sauce with salt and pepper and serve with spaghetti.

PASTA GARLIC CREAM SAUCE WITH SMOKED SALMON

Steps:

• Cook pasta in boiling salted water until al dente (firm to the bite, but not cooked all the way through.) Drain and set aside.
• Saute garlic in olive oil over medium heat.
• Cook until the garlic begins to sweat, but doesn't turn brown.
• Add butter.
• Once butter melts, add cream and bring to a simmer.
• Add the pasta and keep simmering.
• Then add the smoked salmon (cut into 1" cubes) and half of the cheese.
• Toss well until the cheese is incorporated into the sauce.
• Cut the green onions into 1/2" pieces.
• Coat in olive oil and broil in the oven.
• You can do this before cooking the pasta.
• Add the roasted green onions into the sauce.
• Season with salt and pepper.
• Serve in a large bowl or on a plate.
• Garnish with the remaining cheese and dill.
• Serves 2.

FARFALLE AL SALMONE AFFUMICATO (PASTA WITH SMOKED SALMON CREAM)

Steps:

• Cook the pasta in lots of boiling, salted water until dente. Drain and set aside.
• In a large skillet, saute garlic in butter over medium heat for 2 minutes, careful not to let the garlic brown or burn. Add vodka and cook a further minute or so for alcohol to evaporate. Add half and half and cream cheese and whisk until the cream cheese has melted into the sauce. Add the pepper and simmer for 2 minutes.
• Add the cooked pasta to the sauce and all of the smoked salmon. Keep tossing and cooking the pasta in the sauce for 1-2 minutes so that the pasta absorbs some of the sauce, but is still coated in a 'runny' and creamy sauce.
• Garnish at table with freshly-grated parmegiano-reggiano cheese and more freshly-cracked black pepper, as desired.

STRAW AND HAY PASTA WITH CREAM AND SMOKED SALMON

Steps:

• Cook the pasta and while it is cooking, melt butter over low heat. Stir in the salmon and warm it for a few seconds Add the cream and reduce over low heat until somewhat thickened. Season to taste with salt and pepper. When pasta is done, drain it and return it to saucepan and toss with sauce; adjust seasoning and serve garnished with chives and caviar if you wish.

PASTA WITH SMOKED SALMON, WHITE WINE, CREAM & CHIVES

Steps:

• Melt butter in a large frying pan over medium low heat.
• Add shallots and garlic and cook, stirring occasionally, until soft, 5 minutes.
• Add wine and simmer until reduced by half, 3 minutes.
• Add cream, lemon zest and juice, chives and salmon.
• Heat over medium low heat, without boiling, until hot through, 1 minute.
• Add salt& pepper to taste.
• Meanwhile, cook pasta, drain, reserving 1/2 cup pasta water.
• Add pasta to the sauce.
• Toss well to coat, adding reserved water as needed.
• Stir through chopped parsley, if using.
• Top with Salmon roe, if using.
• Serve immediately.

SPINACH AND SMOKED SALMON PASTA SALAD WITH LEMON CREAM DRESSING

Steps:

• Cook the fusilli in boiling, salted water until just done, about 13 minutes. Drain, rinse with cold water and drain thoroughly. In a large bowl, toss the pasta with the oil. Add the smoked salmon, spinach, onion, parsley, chives and dill. Whisk the lemon juice with the heavy cream, salt and pepper. Pour over the salad and toss.

BOW TIE PASTA WITH SMOKED SALMON AND CREAM CHEESE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions.
• Reserve 1/2 cup pasta water.
• Add onion to pot; immediately drain pasta mixture, and return to pot.
• Add cream cheese, dill, capers, and salmon to pasta.
• Toss, adding reserved pasta water a little at a time to create a thin sauce that coats pasta (you may not need all the water).
• Season lightly with salt and pepper.
• Serve.

SPINACH PASTA WITH SALMON AND CREAM SAUCE

Steps:

• Bring the cream and half of the butter to a simmer in a small saucepan.
• Add 1 tsp.
• of the salt, and the nutmeg, continue to simmer until cream is reduced by about one third.
• Bring 4 quarts water to a boil in a large pot, add remaining 6 tsp.
• of salt, and drop in the noodles.
• Meanwhile, stir grated Parmesan, then the flaked salmon and 1/3 cup shopped dill into the cream, and remove from heat.
• Remember, fresh pasta is ready in 2 to 3 minutes at the most.
• Drain pasta, return it to the hot pan and toss with remaining butter until butter is melted.
• Divide pasta equally among 6 heated plates and spoon salmon cream sauce over each portion.
• Garnish with a sprig of fresh dill and serve at once.

PASTA WITH SMOKED SALMON, CREAM, AND DILL

Steps:

• Cook pasta in a large pot of boiling, salted water until tender but still firm to bite, stirring occasionally.
• Drain, reserving 1/4 cup cooking liquid.
• Meanwhile, melt butter in heavy large skillet over medium heat.
• Add salmon and cook until fish turns light pink, stirring frequently, about 2 minutes.
• Stir in cream and tomato paste.
• Cook until sauce is heated through, about 2 minutes, Stir in 2 teaspoons dill and cayenne pepper.
• Mix Pasta into sauce, adding pasta liquid by tablespoons as needed to moisten.
• Divide pasta among 4 shallow bowls.
• Sprinkle with remaining 1 teaspoon dill and serve.

BEET PASTA WITH LEMON CREAM SAUCE AND SALMON

Steps:

• Directions for Beet Pasta: Chop off the beet greens (if they are still attached.) Place the beets in a medium saucepan, add enough water to cover, and bring to a boil. Simmer beets on medium heat for 45 - 60 minutes, or until the skins can be rubbed off with your fingers. To test one, fish one of the beets out of the pot with a pair of tongs and run it under cold water until it's cool enough to handle. Remove the skins (they should rub off easily using your fingers.) Once beet is cooked and skinned, use a spiralizer to create beet pasta. Set aside.
• Directions for Lemon-Creme Sauce: Add coconut oil to a medium saucepan over low-medium heat. Add the onion and sauté for 5 minutes. Add the garlic cloves and sauté for an additional minute. While onion is cooking, steam the cauliflower florets for 5 minutes or until tender. Once cauliflower is tender, add the onions, garlic, cauliflower, lemon juice, zest, coconut milk, sea salt, black pepper, and cumin to a blender and process until smooth. Set aside.
• Directions for Broiled Salmon: Preheat the broiler. Line a sheet pan with foil. Mix cumin, paprika, mustard powder, garlic powder, and salt together. Sprinkle spice mixture over salmon. Lay flat on sheet pan. Broil the salmon for 7 minutes, or until the salmon is flaky and cooked through and the internal temperature has reached at least 135 degrees Fahrenheit.
• Divide beet pasta between two plates. Add the blended sauce back to the saucepan. Simmer for 1 minute then serve hot over beet pasta. Top with broiled salmon and garnish with fresh herbs, if desired.

PASTA WITH CREAM CURRY AND SALMON

Steps:

• Brin a large pot of water to th eboil and add salt.
• Blend the ricotte, curry, cream, mascarpone and parmesan.
• Season.
• Toss pasta in the boiling water and cook as instructed.
• In a saucepan heat the sauce mixing all the time on a low flame until slightly hot. Add the salmon.
• drain the pasta and toss with the sauce.
• season with pepper and serve hot.

PASTA WITH SMOKED SALMON & LEMON CREAM

Steps:

• Cook pasta according to package directions. Drain and return to saucepan.
• For sauce, in a medium saucepan, heat cheese and milk over low heat until cheese melts, whisking until smooth. Stir in lemon peel and lemon juice. Stir in zucchini and salmon; heat through. Pour sauce over pasta and toss gently to coat.
• Sprinkle with chives.

GLUTEN-FREE PASTA WITH SMOKED SALMON AND TARRAGON CREAM SAUCE

Steps:

• Put a large pot of salted water on to boil.
• In skillet over medium high heat, melt the butter.
• Add onions, red pepper flakes (if using), garlic and anchovies.
• Saute for 1 to 2 minutes, breaking up anchovies with back of a spoon.
• Add the smoked salmon and saute for 2 minutes.
• Add the cream, tarragon, salt and pepper. Be careful not to over-salt, as the smoked salmon is quite salty by itself.
• Simmer for 2 minutes.
• Reduce heat.
• Puree just 1/2 of the sauce in a blender or food processor, being careful of hot splatter.
• Return to skillet with the rest of sauce.
• Meanwhile, the water has come to a boil.
• Add Notta Pasta.
• Boil 4 minutes, stirring occasionally, until tender but still firm (al dente).
• Watch cooking time carefully and check for texture.
• Drain and quickly rinse.
• Add to the sauce and toss.
• Serve with grated parmesan and garnish with chopped parsley.
• Enjoy!

SALMON CREAM PASTA

Steps:

• Boil water and add pasta.
• Chop up garlic and the green onions.
• Grind the garlic, pepper, spices, lemon juice, salt and a few of the green onions in a mortar and pestle.
• In a heated frying pan, add some butter in one corner, the mortar mix in another, and the flour in another.
• When the butter melts, mix it with the flour. Then mix with the other ingredients.
• Chop up the mushrooms and salmon. Add to the frying pan.
• Add the milk slowly to the pan. Keep it boiling. Add the cheese, and continue adding the milk.
• Boil until it's thick and creamy. Then add the boiled and drained pasta.