lr.acetonemagazine.org
New recipes

Spaghetti with smoked salmon recipe

Spaghetti with smoked salmon recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Recipes
  • Ingredients
  • Pasta
  • Seafood pasta
  • Salmon pasta
  • Smoked salmon pasta

This is a great twist on a typical smoked salmon pasta dish. The cognac and the toasted pumpkin seeds take this dish to the next level.

5 people made this

IngredientsServes: 3

  • 400g spaghetti
  • 3 tablespoons olive oil
  • 100g unsalted pumpkin seeds
  • 1 onion, finely chopped
  • cognac, to taste
  • 250ml single cream
  • 200g smoked salmon, cut in strips
  • salt and pepper, to taste

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. In a saucepan, cook the spaghetti with lightly salted water until al dente.
  2. Heat 1 tablespoon olive oil in a large frying pan and fry pumpkin seeds until lightly browned. Remove the pumpkin seeds from the pan and set aside.
  3. Add another 2 tablespoons of olive oil and cook and stir the onion until soft. Add a dash cognac and simmer, stirring the pan to deglaze. Let cognac reduce by half and then pour in cream and add the salmon and heat through. Season with salt and pepper.
  4. To serve, spoon the salmon over the spaghetti then sprinkle toasted pumpkin seeds over the top.

Tip

To cook pasta, bring a saucepan of water to a rolling boil, add salt and then add the pasta. Pasta cooks better when it is immersed into already boiling water. When making a pasta and sauce dish, you can use a few tablespoons of the starchy pasta water to thicken your sauces.

Recently viewed

Reviews & ratingsAverage global rating:(1)


Baked Spaghetti with Regal Wood Roasted Smoked Salmon

Cook the spaghetti pasta in a saucepan filled with boiling salted water, for 10-12 minutes until tender to the bite. Drain well.

Heat a large frying pan with the olive oil over medium to low heat. Saute the onion and garlic until tender for about 5 minutes. Add the crushed tomato, tomato puree, and brown sugar, chopped parsley, and lemon zest. Bring to the boil. Season to taste with salt and freshly ground black pepper. Add 1 cup water and continue to cook for 10 minutes. Finally, add the cream, reduce the heat and cook for a further 2-3 minutes.

Remove the Regal Wood Roasted Salmon from the fridge and packaging. Leave to rest for 3-4 minutes at room temperature before preparing.

Preheat the oven to 180°C. Combine the spaghetti pasta with the tomato sauce, until all of the pasta is well coated. Add the flaked Regal Wood Roasted Salmon and toss through. Tip the pasta into a large baking dish. Top with the cherry tomatoes and parmesan cheese. Bake in oven for 30 minutes until warmed through.

Serve garnished with parsley and fresh lemon or lime wedges and a side salad.


Pasta With Salmon

Salmon, like most fish, is quick to cook. Pair it with some pasta and you have the makings of an easy and fast weeknight meal.

Cooked salmon is mixed with peas and Parmesan cheese in a buttery cream sauce and tossed with linguine before serving.

Method: stovetop
Time: 30-60 minutes

Made with Parmesan cheese, peas, tarragon, Dijon mustard, pasta, oil, salmon fillets, shallots, heavy cream

Method: stovetop
Time: under 30 minutes

Made with Parmesan cheese, fat-free milk, salmon fillets, black pepper, fettuccine pasta, garlic, butter, all-purpose flour, salt

Method: stovetop, oven
Time: 30-60 minutes

Delicious linguine made easy with canned salmon. Dress it up with some minced garlic and fresh parsley and you have dinner ready in mere minutes.

Method: stovetop
Time: under 30 minutes

The best way to bridge the gap between pasta and salmon? Creamy homemade pesto, of course.

Method: stovetop
Time: under 30 minutes

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Made with elbow macaroni, onion, butter, flour, salmon, milk, salt, paprika, lemon juice, fresh parsley

Method: oven, stovetop
Time: 30-60 minutes

Made with Parmesan cheese, basil, smoked salmon, angel hair pasta, garlic, olive oil, tomatoes, white wine, capers, dill weed

Method: stovetop
Time: under 30 minutes

Made with onion, red bell pepper, parsley, lemon peel, salmon, seafood seasoning, evaporated skim milk, margarine, all-purpose flour

Method: stovetop, oven
Time: 1-2 hours

Made with black pepper, spaghetti, pink salmon, butter, mushrooms, onion, garlic, half and half, eggs, Romano cheese

Method: stovetop
Time: under 30 minutes

Made with spaghetti, salmon, margarine or butter, mushrooms, garlic, sherry

Method: stovetop
Time: under 30 minutes

Made with manicotti noodles, frozen chopped spinach, ricotta cheese, parmesan cheese, egg, dried dill, flour, salt, milk

Method: stovetop
Time: 30-60 minutes

Made with margarine, lemon rind, lemon juice, olive oil, salmon fillet, non-stick cooking spray, vegetable broth, cornstarch, garlic, sour cream

Method: oven, stovetop
Time: 30-60 minutes

Made with Parmesan cheese, capers, angel hair pasta, garlic, shallots, oil, sun-dried tomatoes, chicken bouillon cube, water, cooked salmon

Method: stovetop
Time: 30-60 minutes

Made with heavy cream, fettuccine pasta, salt, smoked salmon, Parmesan cheese, black pepper

Method: stovetop
Time: under 30 minutes

Made with lemon juice, salmon, cavatelli, milk, creamy herbed seafood sauce or lemon dill sauce mix, butter, shallot, sliced mushrooms

Method: stovetop
Time: under 30 minutes

Made with black pepper, egg noodles, frozen cut broccoli, Alfredo sauce, salmon

Method: stovetop
Time: under 30 minutes

Made with cucumber, skim milk, pepper, manicotti pasta, cottage cheese, prepared horseradish, salmon, margarine, all-purpose flour, salt

Method: oven, stovetop
Time: 30-60 minutes

Made with lemon juice, salmon fillets, asparagus, olive oil, garlic, red pepper flakes, water, salt, fettuccine pasta

Method: stovetop, microwave
Time: 30-60 minutes

Made with farfalle pasta, smoked salmon, tomatoes, ripe olives, garlic, olive or vegetable oil, fresh parsley, dried basil, dried oregano, black pepper

Method: stovetop
Time: 2-5 hours

Made with sesame oil, broccoli, pesto sauce, fettucine, salmon fillets or steaks, lemon, white sauce mix, Parmesan cheese, pepper blend seasoning

Method: oven, stovetop
Time: under 30 minutes

Made with vermicelli pasta, non-stick cooking spray, black pepper, fresh basil, Italian salad dressing, water, garlic, salmon fillet

Method: oven
Time: under 30 minutes

Made with capers, salmon fillet, fresh dill, salt, cheese filled ravioli, frozen asparagus spears, carrots, Alfredo sauce

Method: stovetop
Time: under 30 minutes

Made with garlic, olive oil, penne, ziti or rigatoni, salmon, butter, heavy whipping cream, feta cheese, sun-dried tomatoes, black pepper, ketchup or cocktail sauce

Method: stovetop
Time: 30-60 minutes

Made with lemon slices, salt and pepper, smoked salmon, canola oil, garlic, onion, bow tie pasta, lemon juice, scallions, parsley

Method: stovetop
Time: under 30 minutes

Made with salt and pepper, Dijon mustard, fresh dill, bowtie pasta, salmon fillets, milk or cream, white wine, frozen baby peas, scallions

Method: stovetop
Time: under 30 minutes

Made with fettuccine, fresh asparagus, Hollandaise sauce mix, lemon juice, lemon zest, salmon

Method: stovetop
Time: under 30 minutes

Made with asparagus, shallots, lemons, smoked salmon, butter, pappardelle or fettuccine pasta, heavy cream

Method: stovetop
Time: under 30 minutes

Made with Parmesan cheese, butter, garlic, refrigerated four-cheese ravioli, lemon, salmon fillets, salt and ground black pepper, olive oil, baby spinach

Method: stovetop
Time: under 30 minutes

Made with fresh dill, penne pasta, butter, olive oil, red onion, asparagus, smoked salmon, black pepper

Method: stovetop
Time: under 30 minutes

Made with smoked salmon, dried capellini or fresh spaghetti, green onions, whipped cream cheese, half and half, black pepper, salt

Method: stovetop
Time: under 30 minutes

Made with flour, dry sherry, milk, lemon juice, white pepper, dry mustard, dill weed, sour cream, salt, spaghetti

Method: stovetop
Time: 30-60 minutes

In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef .

Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes . They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.

Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.


How to make the Creamy White Sauce

  • 4 tablespoons butter, bacon drippings, or olive oil
  • 4 tablespoons all-purpose flour
  • 2 1/3 cup half and half, divided
  • 1 cup chicken stock or chicken bone stock
  • 1/3 teaspoon smoked paprika
  • 1 cup grated cheese (I used a mixture of parmesan, asiago, and romano)
  • 2 tablespoons of butter to finish-optional
  • salt and pepper to taste

Directions:

  1. Place a large skillet over medium-high heat and add butter. When the butter has melted, whisk in the all-purpose flour, cook until the roux is a pale blond color.
  2. Whisk in half and half, chicken stock, and smoked paprika. Continue to whisk, then add the grated cheeses and mix until the cheeses have melted into the sauce.
  3. Add sea salt or Kosher salt, plus freshly cracked peppercorns to taste.
  4. Set aside. If the sauce thickens before serving, add the remaining 1/3 cup of half and half and two (2) tablespoons of butter.

Sauté Veggies & Shrimp

  • 2 tbs olive oil
  • 1 cup onions, chopped
  • 3 cloves of garlic minced
  • 1/2 cup roasted red bell pepper chopped
  • 1/3 cup sundried tomatoes chopped
  • 1/2 pound cooked shrimp, thawed and patted dry.

Place a large skillet over medium-high heat and add two tablespoons of olive oil. When the oil is hot, add the onions and garlic and sauté for three minutes. Add the roasted red pepper, sundried tomatoes, and cooked shrimp. Cook until the shrimp is thoroughly heated. Set aside.


Smoked Salmon Carbonara

  • Makes about 2 servings
  • 7 oz (200 g) spaghetti
  • 2 tbsp olive oil
  • 1 garlic, peeled and thinly sliced
  • 2 eggs, beaten
  • 1/2 cup (55 g) Parmesan cheese
  • 2.5 oz (70 g) smoked salmon
  • chives and lemon zest, for serving
  1. Cook the pasta to the al dente stage in lightly salted water.
  2. Meanwhile, whisk the eggs, cheese and pepper in a bowl and set aside.
  3. In a frying pan heat olive oil and cook garlic over medium heat until softened. Add in the salmon and cook until warm. We only need to heat the salmon as is already cooked. Remove from heat.
  4. Drain the pasta (reserve some of the cooking water ) and return them in the pan with the garlic and salmon. Stir to coat the pasta.
  5. Add egg mixture and chives, toss well so the heat heat from the pasta cook the eggs. Add cooking water to get the consistency you prefer.
  6. Serve with freshly ground black pepper, grated parmesan and some lemon zest on top.

Sounds so good.. so glad you enjoyed the recipe

Sorry for the late answer, hope you tried this recipe. You are right, the recipe I've shared with you makes about 2 servings about 8 oz each.


Recipe: Toss spaghetti with smoked salmon and peas for a quick, weeknight dinner

Spaghetti with smoked salmon and peas Claudia Catalano for The Boston Globe

Spaghetti with smoked salmon and peas

For nights when you need something quick and satisfying that doesn’t require a drawer full of fresh produce, keep this spaghetti recipe in your back pocket. Pasta cooking water and a little cream creates a light sauce that is mostly absorbed by the spaghetti. Use a large skillet (at least 12 inches wide) so you can toss the pasta with shallots, smoked salmon, lemon, dill (if you’re not a fan, use chopped fresh chives), and peas.

Salt, to taste
12ounces spaghetti
2tablespoons butter
2shallots, finely chopped
8ounces smoked salmon
2tablespoons chopped fresh dill
Grated rind of 1 lemon
1cup frozen peas, rinsed with cold water to thaw
½cup heavy cream
Few sprigs of fresh dill (for garnish)

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, for 6 to 7 minutes, or until the pasta is barely tender (it will cook more later in the sauce). Before you drain the pasta, use a heatproof measuring cup to remove 1 cup of the cooking water. Drain the spaghetti into a colander do not rinse.

2. Meanwhile, in a large skillet over medium heat, melt the butter. Add the shallots and a pinch of salt and cook, stirring, for 2 minutes, or until translucent. Add the smoked salmon and cook for 1 minute, breaking up the pieces with a spoon.

3. Add the chopped dill, lemon rind, peas, and reserved 1 cup of pasta water. Bring to a simmer and cook, stirring gently, for 30 seconds.

4. Add the cream to the skillet and bring to a gentle simmer again. Add the spaghetti and continue to cook, stirring gently with tongs, for 1 minute, or until pasta is coated with the sauce. Taste for seasoning, and add more salt, if you like.

5. Divide the spaghetti among 4 shallow bowls, top each with some of the salmon mixture, and garnish with dill.


2 teaspoons olive oil
3 cloves garlic
1 ½ cups milk, 2%
*
2 tablespoons cornstarch
¼ cup mozzarella cheese
shredded
*
¼ teaspoon black pepper
*
¼ cup Parmesan cheese
grated
1 pinch saffron threads
crushed
*
4 ounces bay scallops
cup scallions, spring or green onions
sliced
1 tablespoon capers
drained
2 ounces smoked salmon
cut in strips
8 ounces pasta, spinach fettuccine
cooked and drained
*
10 ml olive oil
3 cloves garlic
355 ml milk, 2%
*
30 ml cornstarch
59 ml mozzarella cheese
shredded
*
1,3 ml black pepper
*
59 ml Parmesan cheese
grated
1 pinch saffron threads
crushed
*
115,6 ml/g bay scallops
79 ml scallions, spring or green onions
sliced
15 ml capers
drained
57,8 ml/g smoked salmon
cut in strips
231,2 ml/g pasta, spinach fettuccine
cooked and drained
*

Spaghetti with Smoked Salmon and Capers

This dish is delicious and quick to prepare, requiring only a few ingredients, making it the perfect mid-week meal. And one that remains impressive enough for a spontaneous dinner invitation. The subtle saltiness of the capers and smoked salmon will keep you coming back for more!

This spaghetti with smoked salmon and capers in a white wine sauce is actually my go-to pasta dish. It’s super speedy to pull together and tastes fantastic. I have been making this one at least once a month for years now. It’s also perfect for when you are looking to make a meal for one and don’t want to resort to a frozen pizza even though you are craving something easy, comforting and a little salty.

If you prefer something creamier, stir in a generous dash of cream at the end, just before taking it off heat. Voila, enjoy!


Receive our weekly newsletter

We use cookies to improve your experience on our website. Settings .

INFORMATION ABOUT OUR USE OF COOKIES

Our website and Apps use cookies to distinguish you from other users of our website or app. This helps us to provide you with a good experience when you browse our website and use our Apps and also allows us to improve our site and platform. When you click “accept” on our cookie notice you are agreeing to our use of cookies.

A “cookie is a small file of letters and numbers that we store on your device (e.g. a computer, smartphone or other electronic device) if you agree. Cookies contain information that is transferred to your device.

We use the following cookies:

Strictly necessary cookies. These are cookies that are required for the operation of our website and our Apps. They include, for example, cookies that enable you to log into secure areas of our website, use a shopping cart or make use of e-billing services.

Analytical/performance cookies. These cookies allow us to recognise and count the number of visitors and to see how visitors move around our website and our Apps when they are using them. This helps us to improve the way our website and our Apps work, for example, by ensuring that users are finding what they are looking for easily.

Functionality cookies. These are used to recognise you when you return to our website and our Apps. These enable us to personalise our content for you, greet you by name and remember your preferences (for example, your choice of language or region).

Targeting cookies. These cookies record your visit to our website and our Apps, the pages you have visited and the links you have followed. We use this information to make our website and our Apps and the advertising displayed on it more relevant to your interests. We may also share this information with third parties for this purpose.

You can find more information about the individual cookies we frequently use and the purposes for which we use them in the table below:


HOW TO MANAGE OR OPT OUT OF COOKIES

If you would like to manage, block or delete cookies you can do so through your internet browser. Visit www.youronlinechoices.com for full details of how to manage cookies on different types of web browser. However, if you use your browser settings to block all cookies (including essential cookies) you may not be able to access all or parts of our site.

Please note that third parties (including, for example, advertising networks and providers of external services like web traffic analysis services) may also use cookies, over which we have no control. These cookies are likely to be analytical/performance cookies or targeting cookies. If you want to manage, block or delete cookies from third parties you can do so by visiting certain opt-out programs such as http://optout.aboutads.info/.This will allow you to opt out from all participating companies through this site.

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.



Comments:

  1. Capek

    I read and made conclusions, thanks.

  2. Kesho

    What an interesting phrase

  3. Shanahan

    fu quality

  4. Tadesuz

    I do not agree with the author, or rather not even with the author, but with the one who came up with this post



Write a message