Time 20m Number Of Ingredients 13 Steps:
Cook the pasta in a large pot of salted boiling water according to package instructions. Drain. While the pasta boils, prepare the sauce. Toss the salmon in flour. Melt butter in a large skillet or Dutch oven over medium-high heat. Add salmon and saute for 1 minute. Add garlic, onion, mushrooms, salt and pepper. Cook until garlic is golden and mushrooms are tender, about 5 minutes. Stir in white wine, scraping the browned bits from the bottom of the skillet as you stir. Reduce the heat to medium-low and simmer until the sauce is reduced by half. Add cream and reduce to a medium consistency. Stir in frozen peas and cook for 1-2 more minutes, or until heated through. Remove from heat. Add cooked pasta to the skillet and toss to coat. Taste and season with additional salt and pepper, if necessary. Garnish with fresh parsley and serve.
Time 28m Yield 6 Number Of Ingredients 8 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.
Time 25m Yield 5 servings. Number Of Ingredients 13 Steps:
Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking., Meanwhile, in a large skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened, stirring constantly., Add salmon, salt and pepper; heat through. Drain linguine and broccoli; add to skillet. Stir in cheese, basil, capers and lemon zest.
Time 30m Number Of Ingredients 9 Steps:
You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked. While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water. Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer. Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.
Time 40m Yield 4 Number Of Ingredients 10 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. While pasta cooks, pour enough water into a frying pan to cover salmon; add dill. Strain in lemon juice. Mix and season with salt and pepper. Add salmon to the pan and poach over medium-high heat, flipping as necessary, until it flakes easily with a fork, about 10 minutes. Remove the skin when you flip it the first time. At the same time, heat olive oil in a pan over medium to medium-high heat. Saute green beans and shallots until the shallots start to brown and the green beans soften, 8 to 10 minutes. Once the salmon is poached, use tongs to set it aside in a shallow bowl, but don’t throw the poaching mixture away. Take about 1/4 cup of the poaching mixture and add it to a saucepan. Add sour cream and chopped dill and mix over medium heat until combined. Remove from heat and mix into pasta. Place pasta on serving plates, along with some chunks of the salmon, plus some of the sauteed mixture. Try to get an even mix if possible. Sprinkle with garden cress. Serve immediately!
Time 40m Yield 2 serving(s) Number Of Ingredients 11 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.
