Best Salmon Pasta Artichoke Toss Recipes

LINGUINE WITH ARTICHOKES AND SMOKED SALMON.

Linguine With Artichokes and Smoked Salmon. image

From Seasonal Food by Susannah Blake. " The blend of pale green artichoke hearts and pink strips of smoked salmon makes this simple creamy pasta dish look stunning. Marinated artichoke hearts from a jar or can may be substituted when fresh aritchokes are out of season." Doesn't this sound luscious.

Provided by rosered

Categories Healthy

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

11 ounces linguine
salt & freshly ground black pepper
1/2 cup heavy cream
1/2 cup white wine
scallion (1 bunch , shredded )
4 artichoke hearts (cooked and chopped )
1 teaspoon whole grain mustard
7 ounces smoked salmon (cut into strips , about 1 cup )

Steps:

Cook the linguine in boiling salted water according to the instructions on the packet.
About 3 minutes before the end of the pasta cooking time, put the cream wine , scallions, artichoke hearts, and mustard in a pan and heat gently, stirring to combine.
As soon as the pasta is cooked, drain well. Stir the smoked salmon in to the cream mixture, season to taste with salt and pepper, then pour over the pasta and toss well to combine. Serve immediately.

SALMON AND VEGGIE LINGUINI - "SAL MONGUINI"

Salmon and Veggie Linguini -

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Nonstick cooking spray
Two 4-ounce skin-on salmon fillets
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 teaspoon dried Italian seasoning
1/2 teaspoon ground coriander
2 tablespoons salted butter
2 lemon slices, halved, plus more for garnish
8 ounces fresh linguini
1/2 cup frozen peas
1 cup cherry tomatoes, quartered
2 tablespoons drained brined capers
Grated zest and juice of 1 whole lemon
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon minced fresh dill
Chopped fresh flat-leaf parsley, for garnish, optional

Steps:

Preheat a gas grill to medium-high heat or prepare a charcoal grill with a medium-hot fire.
Spray a 12- by 12-inch square of heavy-duty aluminum foil with cooking spray. Place the salmon, skin-side down, on the center of the foil. Sprinkle the salmon with salt and pepper and sprinkle the Italian seasoning and coriander over the top. Put 1 tablespoon of butter on top of each fillet and place 2 half slices of lemon on each. Wrap the salmon tightly in the foil, place on the grill, and cook for 10 minutes.
Remove the salmon from the grill and open the foil packet to allow the steam to escape. Let stand until cool enough to handle. Reserving any cooking liquid in the foil packet, transfer the salmon to a small bowl and using a fork, flake it into large pieces; discard the skin.
Meanwhile, bring a large pot of salted water to a boil and cook the linguini until al dente, according to the package instructions. Put the peas in a large mixing bowl, drain the pasta and pour it over the peas in the bowl. (The heat from the pasta will cook the peas.) Add the reserved cooking liquid from the salmon to the bowl along with the tomatoes, capers and lemon zest.
In a small bowl, whisk the lemon juice, olive oil and mustard together until thick and emulsified; pour the dressing over the pasta and toss well to coat. Add the flaked salmon and dill, and toss gently until combined. Taste and adjust the seasoning, if necessary.
Transfer the pasta to a serving platter, garnish with chopped parsley and lemon slices, and serve immediately.