Linguine With Artichokes And Smoked Salmon Recipes

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PAN-SEARED SALMON WITH ARTICHOKES AND WHITE WINE

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10



Pan-Seared Salmon with Artichokes and White Wine image

Steps:

  • In a medium skillet, heat the oil over medium-high heat. Season the salmon fillets evenly with the salt and place each fillet flesh-side down in the hot skillet. Cook until deep golden brown, about 3 minutes. Sear the sides of the fillets for 1 minute on each side. Using a fish spatula, flip the fillets so the skin side is down and cook an additional 2 minutes. Add 1 tablespoon of the butter and the oregano sprigs to the skillet and reduce the heat to medium. Baste the salmon fillets with the infused butter for 1 minute. Remove the salmon and oregano sprigs to a plate to rest.
  • In the same skillet over medium heat, add the artichoke hearts and shallots. Cook, stirring often with a wooden spoon, until the shallots are softened and the artichokes are beginning to brown, about 4 minutes. Add the chopped oregano and tomatoes and stir to combine. Deglaze the skillet with the white wine and allow the wine to cook down until reduced by half. Stir in the remaining 1 tablespoon butter and the spinach. Cook until the spinach is just barely wilted. Spoon the vegetables onto a platter and top with the rested salmon. Spoon any remaining sauce over the fish and serve.

2 tablespoons olive oil
Four 6-ounce center-cut skinless salmon fillets
1 teaspoon kosher salt
2 tablespoons butter
3 sprigs fresh oregano plus 1 tablespoon chopped
One 9-ounce box frozen artichoke hearts, thawed
1 shallot, sliced
3/4 cup chopped oil-packed sun-dried tomatoes
1/2 cup dry white wine
2 cups baby spinach

PASTA WITH ARTICHOKES AND PANCETTA

Sautéed artichokes with leeks and pancetta make a hearty, earthy sauce for pasta, brightened by a squeeze of lemon and some herbal dry vermouth. Take care to remove all the tough outer petals of the artichokes; you only want the thinnest, most tender petals to end up in the pan. Bacon avoiders can skip the pancetta. Just use extra olive oil and Parmesan at the end to make up for the missing richness.

Provided by Melissa Clark

Categories     dinner, pastas, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 13



Pasta With Artichokes and Pancetta image

Steps:

  • Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Cut artichoke in half; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Thinly slice artichoke lengthwise to include some of the heart. Put slices in the lemon water and leave them there as you cut remaining artichokes.
  • Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
  • Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
  • Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
  • Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
  • Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 14 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 737 milligrams, Sugar 5 grams, TransFat 0 grams

1 lemon, cut in half
4 medium artichokes, or 8 to 10 small or baby artichokes
8 ounces short tubular or corkscrew-shaped pasta
Kosher salt
1 tablespoon extra-virgin olive oil, more as needed
6 ounces pancetta, diced
1 large leek, halved and thinly sliced
1/2 teaspoon ground black pepper, more for serving
2 tablespoons dry (white) vermouth or not-too-dry white wine
2 tablespoons chopped chives
1/4 cup parsley or mint leaves, chopped
1/4 cup grated Parmesan cheese, more for serving
Fresh lemon juice, for serving

CREAMY SALMON LINGUINE

Extra Pesto Grilled Salmon gives this creamy pasta toss a luxurious taste and texture. We love it as is, but you could easily sub in any veggies you have on hand for the broccoli. -Jacob Kitzman, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 13



Creamy Salmon Linguine image

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.

Nutrition Facts : Calories 802 calories, Fat 55g fat (30g saturated fat), Cholesterol 207mg cholesterol, Sodium 649mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 6g fiber), Protein 36g protein.

8 ounces uncooked linguine
1 bunch broccoli, cut into florets
2 tablespoons butter
2 garlic cloves, minced
2 cups heavy whipping cream
2 tablespoons lemon juice
1 pound fully cooked salmon, flaked
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Parmesan cheese
3 tablespoons minced fresh basil or 1 tablespoon dried basil
2 tablespoons capers, drained
2 teaspoons grated lemon zest

LINGUINE WITH ARTICHOKES AND SMOKED SALMON.

From Seasonal Food by Susannah Blake. " The blend of pale green artichoke hearts and pink strips of smoked salmon makes this simple creamy pasta dish look stunning. Marinated artichoke hearts from a jar or can may be substituted when fresh aritchokes are out of season." Doesn't this sound luscious.

Provided by rosered

Categories     Healthy

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8



Linguine With Artichokes and Smoked Salmon. image

Steps:

  • Cook the linguine in boiling salted water according to the instructions on the packet.
  • About 3 minutes before the end of the pasta cooking time, put the cream wine , scallions, artichoke hearts, and mustard in a pan and heat gently, stirring to combine.
  • As soon as the pasta is cooked, drain well. Stir the smoked salmon in to the cream mixture, season to taste with salt and pepper, then pour over the pasta and toss well to combine. Serve immediately.

11 ounces linguine
salt & freshly ground black pepper
1/2 cup heavy cream
1/2 cup white wine
scallion (1 bunch , shredded )
4 artichoke hearts (cooked and chopped )
1 teaspoon whole grain mustard
7 ounces smoked salmon (cut into strips , about 1 cup )

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