Great Northwest Smoked Salmon Pasta Recipes

Steps:

• Saute shallots and garlic in olive oil in a large skillet until soft.
• Add mushrooms and tomatoes, saute for another 2 mins.
• Add chicken broth and 3/4 of the spinach; gently simmer over low heat while pasta cooks.
• Cook pasta a little less time than according to pkg directions.
• Drain pasta and gently stir it into the sauce.
• Simmer gently until pasta absorbs some of the sauce, and is cooked to your preference.
• Crumble the salmon into chunks and gently stir it into the pasta.
• Add more chicken broth if needed and heat through.
• Serve on a bed of the reserved spinach and sprinkle with freshly ground pepper to taste.

Steps:

• Cook Pasta as directed. Drain.
• Meanwhile, in a large skillet, heat oil. Add mushrooms, shallots, garlic and cayenne. Saute until veggies are tender.
• Add white wine and bring to boil. Add cream and bring to boil. Let simmer for 3minutes.
• Add lemon juice, lemon zest and salmon. Bring to boil and let simmer 1 to 2 minutes.
• Add capers, parsley, salt and pepper. Mix well.
• Pour salmon mixture onto hot drained pasta. Toss to mix. Add Parmsean and toss well. Let set for 2 minutes as pasta will absorb any extra liquid.
• Serve.

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.

Steps:

• Cook the pasta according to directions on the package.
• While the pasta is cooking, prepare the sauce:.
• Heat the oil and add the red pepper strips, cook 5-7 min over med-high heat.
• add in the garlic and cook another minute.
• Add the heavy cream and bring to a boil.
• Add in the shredded cheese and stir until well combined.
• Place the pasta into a large bowl, add the peas, the salmon broken into pieces, and the sauce. Combine very well.
• Eat and enjoy!

Steps:

• Bring salted pasta water to a boil and while the pasta is cooking, sauté the garlic in the oil in a skillet--but don't burn it.
• Add the walnuts and cook 2-3 minutes, then add salmon and season lightly.
• Add the cream and heat through.
• Drain the pasta and turn it into the skillet, toss and add the parsley, and serve.
• Top with freshly grated parmesan if desired.

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions). Add asparagus and continue to cook, stirring, 1 minute. Add peas and continue to cook until cooked through, about 1 minute more. Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.
• Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 1/2 cup sour cream, 1 1/2 tsp. pepper, and remaining 3/4 tsp. salt. Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).
• Divide pasta among bowls. Top with salmon, basil, and remaining 1/2 cup sour cream. Season with lots of pepper.

Steps:

• Cook pasta as directed on package, omitting salt. Rinse with cold water; drain. Place in large bowl.
• Add all remaining ingredients except dressing; mix lightly.
• Drizzle with dressing; toss to coat.

Steps:

• Boil pasta as per manufacturer's instructions, and set aside.
• In a frying pan, heat olive oil, and warm the crushed garlic cloves for just a few seconds. Add the smoked salmon strips and let them cook just enough to warm them. It doesn't need to be cooked as such, just enough heat to infuse the garlic with the salmon.
• At this point add any optionals, such as capers or spring onions, but bare in mind that the salmon/garlic blend is already very rich.
• When cooked, set aside.
• Place the butter in a separate preheated saucepan and melt the butter down (on low heat). Once the butter is melted down add the plain flour.
• Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
• Mix the milk and cream well.
• Remove from heat and slowly, very slowly add the milk and stir. This must be done slowly, or it will become lumpy. Keep adding the milk until the desired thickness is achieved.
• Add the sauce to the salmon and mix well.
• Add the pasta, sprinkle with some parmesan cheese and black pepper and enjoy!

Steps:

• Bring a large pot of lightly salted water to boil.
• Add pasta and cook for 8-10 minutes or until al dente; drain.
• Melt butter in a large non-stick skillet over medium heat.
• Stir in crushed red pepper, allow it to season the butter.
• Saute onion in butter until tender, about 8 minutes.
• Add garlic in the last 2 minutes.
• Then, stir in flour; gradually stir in milk; whisking all the while.
• Check for seasoning.
• Heat to just below boiling and then gradually stir in cheese until the sauce is smooth.
• Stir in peas and mushrooms; cook over low heat for 4 minutes.
• Toss in smoked salmon and cook for 2 more minutes.
• Serve over pasta, a salad of greens, French bread and a bottle of wine.
• E N J O Y!