Chilled Penne With Asparagus Smoked Salmon And Poppy Seeds Recipes

Steps:

• Whisk together the poppy seeds, orange zest and juice, vinegar and oils with some black pepper and a pinch of salt - be sparing with the salt, as smoked salmon is naturally quite salty.
• Carefully separate the slices of salmon, then put into a mixing bowl with most of the radishes and spring onions. Drizzle over the dressing and gently toss together lightly - using your hands is best. Let the salmon marinate for just 5-10 mins while you toast the bread - any longer and the vinegar will begin to 'cook' the fish.
• Spread the salmon over a large plate or platter, pour over any dressing left in the bowl, then scatter over the reserved radishes and spring onions. Bring to the table with toasted bread and a few forks, and let everyone help themselves.

Steps:

• Unroll the pastry and brush one side all over with the beaten egg. Sprinkle over the poppy seeds, then flip over the pastry. Spread the cream cheese over the pastry and top with the smoked salmon, then scatter over the chives. With one of the longer sides facing you, mark a line roughly down the centre, but don't cut all the way through. Tightly roll each end in towards the middle until you reach the centre. Slice into 1cm-thick pieces and place, cut-side up, on a baking tray lined with baking parchment. Chill until ready to bake, or freeze for up to 2 months.
• Heat oven to 200C/180C fan/gas 6. Bake for 20-25 mins until puffed up and golden brown (if baking from frozen, cook for an extra 5 mins). Leave to cool on a wire rack before packing for your picnic.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.
• Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.
• Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl for the vinaigrette. Drizzle over the salad and toss gently to combine.

Steps:

• In a large saucepot, cook pasta as label directs and then drain.
• Meanwhile, in a 12-inch skillet, heat 2 teaspoons of oil over medium-high heat.
• Add asparagus, salt and pepper and cook until asparagus is almost tender-crisp, about 5 minutes.
• Add shallot and remaining 1 teaspoon oil; cook, stirring constantly, two minutes longer.
• Add wine; heat to boiling over high heat.
• Stir in broth and heat to boiling.
• Arrange salmon slices in skillet; cover and cook until just opaque throughout, 2- 3 minutes.
• Remove skillet from heat and stir in tarragon.
• In a warmed serving bowl, toss pasta with asparagus mixture.

Steps:

• Cook pasta in plenty of boiling salted water per package directions. (al dente).
• Melt butter in frying pan and add shallots.
• Sautee' 1-2 minutes until they begin to sweat.
• Add asparagus and continue to sautee' until crisp-tender.
• Once the asparagus are crisp-tender add half and half, lemon zest, 2 tablespoons dill and salt. Bring to a light simmer.
• Drain pasta and add the pasta and the salmon to the cream sauce, lightly toss and heat through. Turn into serving bowl or platter and top with remaining dill and sprinkling of grated cheese.

Steps:

• Whisk first 6 ingredients in medium bowl. Season with salt and pepper.
• Cook pasta in large pot of boiling salted water until almost tender but still firm to bite. Add asparagus and cook until crisp-tender, about 2 minutes longer. Drain, reserving 1/4 cup cooking liquid. Rinse with cold water until cold. Drain well. Transfer pasta and asparagus to large bowl. Add green onions and smoked salmon. Mix reserved cooking liquid into dressing. Add to salad; toss to blend. Season with salt and pepper. Chill at least 1 hour and up to 6 hours.

Steps:

• Preheat the oven to 400 degrees F.
• Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
• Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water; set aside.
• Meanwhile, cut salmon into small pieces.
• Melt butter in a nonstick pan over medium heat. Add salmon and stir a few times. Add asparagus tips, artichoke hearts, green onions, garlic, salt, and pepper. Saute until salmon is almost cooked, garlic is golden, and asparagus is tender, about 5 minutes.
• Add cream and bring to a boil. Stir in pesto. Boil until sauce is reduced by at least 1/4 to 1/2. Add penne and toss thoroughly to coat.
• Sprinkle with Parmesan cheese and parsley and serve hot.

Steps:

• Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add onions and garlic to Dutch oven. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
• Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and 1/2 cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to large bowl. Serve, passing additional cheese separately.

Steps:

• Bring a large pot of salted water on to boil. Season it liberally with salt. When it boils, add your choice of pasta. Cook to el dente, until the pasta is cooked through but still pleasantly chewy.
• Scoop out 1 cup or so of the starchy cooking water. Drain the pasta but not quite all the way. Leave it a bit wet. Put the pasta back into the pot along with a splash or two of the reserved water, about 1/2 cup or so in total then immediately add the rest of the ingredients.
• While the pasta is till steaming hot toss well melting the cheese and forming the creamy sauce. Season with salt and pepper. Serve immediately.

Steps:

• Turn oven on to 350.
• Season Salmon Steaks wih garlic powder and seasoned salt.
• Cover and put in oven for about 25 minutes. Remove from oven and pour Poppy Seed Dressing over the Salmon and place back in the over for abaout 5-10 minutes. Remove from oven and let cool for about 2 minutes.
• This goes good with steamed rice and or yellow rice with any veggie.

Steps:

• In a saucepan over low heat, melt butter. Sprinkle flour over melted butter and whisk it together. DO NOT BURN it! If necessary, remove it from the heat. Slowly add the wine and whisk it into the flour/butter mixture. Slowly add vegetable stock and whisk it into the mixture. Continue the whisking until the mixture comes to a boil. Once it is boiling, turn heat down very low.
• Slowly whisk the cream into the mixture. Add salt and pepper to taste. Add 3 tbsp chopped dill (save the other tbsp). Set the sauce aside.
• Cook the penne, then drain and rinse under cold water. Set penne aside.
• Snap flat ends off the asparagus. Cut each stem diagonally into 3 or 4 pieces. Place in a shallow pan with a bit of cold water and cover. Bring water to a boil and steam the asparagus - only for a minute or two. The asparagus should still be very firm, just not hard. Remove asparagus from pan and run under cold water. Drain and set aside.
• Heat 1 tbsp oil in a pan. Add the strips of salmon and stir gently so as not to break the salmon too much. When salmon is changing to a pink colour, add the asparagus, sauce and cooked penne pasta. Continue to stir gently until all the ingredients are combined and hot.
• Serve immediately, using the 1 reserved tbsp of chopped fresh dill as garnish.

Steps:

• Melt butter in heavy large pot over medium heat. Add onions and sauté until slightly softened, about 3 minutes. Add cucumbers and potato; stir 1 minute. Add broth, dill sprigs, and 1 teaspoon salt. Increase heat and bring to simmer. Reduce heat to low; cover and simmer until cucumbers and potato are tender, stirring occasionally, about 25 minutes. Working in batches, puree soup in processor until smooth. Return to pot. Cool 15 minutes. Whisk in 1/2 cup crème fraîche and 4 tablespoons minced dill. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.) Taste soup, adding more salt if desired. Ladle soup into 6 bowls. Place dollop of crème fraîche in center of each bowl; sprinkle with smoked salmon and remaining 2 tablespoons minced dill.

Steps:

• Cook pasta in salted boiling water.
• Cook, stirring until the pasta is"al dente".
• Drain the pasta and return it to the warm pot.
• Add the peas, smoked salmon, lemon zest, lemon juice, butter, olive oil,scallions, and stock.
• Simmer till heated through.
• Stir.
• Add salt and pepper to taste.
• Garnish with fresh dill.

Steps:

• Brush the salmon steaks lightly on both sides with the soy. Grill or broil until almost cooked through. Shred salmon.
• Steam the asparagus until crisp-tender, about 4 minutes. Transfer to a plate and cover to keep warm.
• Meanwhile cook the penne in plenty of boiling salted water. Drain.
• Melt the butter in the pasta cooking pot; add the garlic and ginger. Saute 30 seconds.
• Add the lemon juice and zest. Toss the pasta, asparagus, and butter until pasta is coated.
• Add salmon and toss.