Best 4 Pasta Al Salmone Recipes
Indulge in the exquisite flavors of Pasta al Salmone, a culinary masterpiece that combines the richness of salmon and the delicate touch of creamy sauce, enveloped by the warmth of perfectly cooked pasta. This delectable dish offers a symphony of textures and flavors, from the tender, flaky salmon to the velvety smoothness of the sauce, all harmoniously intertwined with the al dente pasta. Our curated collection of recipes provides a diverse range of options to suit every palate, from classic preparations to innovative twists that elevate this timeless dish to new heights.
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PASTA AL SALMONE
Make and share this Pasta Al Salmone recipe from Food.com.
Provided by Is This Really Nece
Categories European
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta al dente.
- Clean leek and slice thinly.
- Sauté in margarine until wilted (3 mins).
- Drain salmon; remove skin and bones; divide in chunks.
- Add sauce and cheese to leek and heat 3 mins on low heat.
- Mix salmon through sauce and heat 2 mins at low heat.
- Add salt and chilli powder to taste.
- Chop parsley.
- Drain pasta and serve with sauce and parsley.
PASTA AL SALMONE
This Pasta is easy dish that tastes amazing. When i am eating it i feel like i am in Italy having my usual Friday night dinner.
Provided by Sabrinaromeo
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut Salmon fillet in cubes.
- Let simmer in a pan with water and cook through.
- Once cooked , flake the salmon.
- Boil salted water and add Pasta once ready.
- In a pan or Pot add the Olive oil, garlic and cook until lightly brown.
- Add mushrooms and vodka to the pot and cook for 1 minute, stirring constantly.
- Add Tomato Sauce, Whipping Cream, Salmone, Parsley and Salt and pepper to taste.
- Cook for 15mins.
- Once Pasta is ready add to the sauce and Serve.
Nutrition Facts : Calories 453.5, Fat 35.3, SaturatedFat 15.6, Cholesterol 122.9, Sodium 720.8, Carbohydrate 12.9, Fiber 2.2, Sugar 5.6, Protein 19.6
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
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.
Tips:
- Use fresh, high-quality salmon: The fresher the salmon, the better the pasta will taste. If you can, buy wild-caught salmon, as it has a lower fat content and a more delicate flavor.
- Cook the salmon properly: Salmon is a delicate fish, so it's important to cook it carefully. Overcooked salmon will be dry and tough. The best way to cook salmon is to pan-sear it or bake it in the oven at a low temperature.
- Use a flavorful sauce: The sauce is what brings the pasta dish together. There are many different types of sauces that you can use with pasta al salmone, but some of the most popular include a creamy Alfredo sauce, a tomato-based sauce, or a light white wine sauce.
- Add some vegetables: Vegetables add color, flavor, and nutrients to pasta al salmone. Some good choices include broccoli, asparagus, zucchini, and spinach.
- Garnish with fresh herbs: Fresh herbs, such as basil, parsley, or chives, can add a bright, fresh flavor to pasta al salmone.
Conclusion:
Pasta al salmone is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover salmon, and it's also a good source of protein, omega-3 fatty acids, and vitamins. With a little planning and effort, you can make a restaurant-quality pasta al salmone at home.
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