Best 5 Smoky Salmon Fettuccine Recipes

SMOKED SALMON PASTA

Steps:

• In a large saucepan, cook pasta according to package directions for al dente. Meanwhile, in a Dutch oven, heat olive oil over medium-low heat. Add next 5 ingredients. Break salmon into bite-sized pieces; add to tomato mixture. Stir in pesto, basil and red pepper flakes. Cook, stirring occasionally, until vegetables are crisp-tender, 8-10 minutes., Drain pasta. Add to salmon mixture; stir to combine. Top with cheeses.

SMOKED SALMON FETTUCCINE

Steps:

• Cook the fettucine in the usual way, and drain.
• Finely chop the spring onions, and celery.
• Heat the oil in a large frying pan.
• Add onion, celery, parsley and capers.
• Cook until the onion is soft and clear.
• Cut the salmon into thin strips.
• Stir in the salmon and cook further for 1 minute.
• Add the dill and cream/sour cream and gently simmer for about 5 minutes or until the liquid has reduced to a sauce consistency.
• Season with salt and pepper.
• Serve immediately, spooned over the fettucine.

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON

Steps:

• Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
• Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
• Bring a large pot of salted water to a boil for the pasta.
• While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
• Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
• When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
• Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

EASY SMOKED SALMON PASTA

Steps:

• Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
• Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

SMOKY SALMON FETTUCCINE

Steps:

• Prepare your grill, or preheat your broiler for high heat.
• Season the salmon with salt and pepper to taste.
• Drizzle the liquid smoke over the salmon.
• Grill or broil the salmon until it is just barely done. (Note- when I use the grill for this, I place the salmon skin side down on a piece of foil so that it doesn't stick to the grill.).
• Remove the salmon for the heat, and set aside to cool slightly.
• When it is cool enough to handle, remove the skin (if needed) and break the fish into bite sized pieces.
• Cook the pasta as directed on the package.
• Heat the oil in a large skillet over medium heat.
• Add the onions, and season with kosher salt and fresh ground pepper. If you would like to add some heat, add a pinch of chili flakes at this time.
• Cook the onions, stirring frequently, for one minute.
• Add the mushrooms, and continue to cook, until the onions are soft and golden.
• Add the alfredo sauce, and bring to a simmer, stirring occasionally.
• Add the reserved salmon, and gently fold into the sauce.
• If the sauce is too thick, add a little of the pasta cooking water to thin it to your liking.
• Taste the sauce, and add salt, pepper, or liquid smoke if necessary.
• When the pasta is al dente, drain and add to the sauce, tossing gently, so the salmon doesn't break up further.
• Serve immediately.