Angel Hair Noodles With Smoked Salmon Recipes

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ANGEL HAIR PASTA WITH SMOKED SALMON AND DILL



Angel Hair Pasta With Smoked Salmon and Dill image

Make and share this Angel Hair Pasta With Smoked Salmon and Dill recipe from Food.com.

Provided by dicentra

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

6 ounces angel hair pasta
1/2 cup whipping cream
1/2 cup milk (do not use low-fat or nonfat)
1/4 cup chopped fresh dill
1/4 cup chopped green onion
1 1/2 tablespoons drained capers
1 teaspoon grated lemon peel
4 ounces thinly sliced smoked salmon, cut into thin strips

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  • Drain well; return to same pot.
  • Combine cream, milk, dill, onions, capers and lemon peel in heavy small saucepan.
  • Bring to boil over medium-high heat. Add sauce to pasta; toss to coat.
  • Add salmon and toss to combine. Season win salt and pepper and serve.

Nutrition Facts : Calories 638.3, Fat 28.2, SaturatedFat 15.9, Cholesterol 103.9, Sodium 721.9, Carbohydrate 69.8, Fiber 3.4, Sugar 1.9, Protein 25.8

ANGEL HAIR NOODLES WITH SMOKED SALMON



Angel Hair Noodles With Smoked Salmon image

Make and share this Angel Hair Noodles With Smoked Salmon recipe from Food.com.

Provided by dicentra

Categories     Healthy

Time 8m

Yield 4 serving(s)

Number Of Ingredients 6

2 ounces smoked salmon, diced
3 scallions, sliced
1/4 cup light creme fraiche
black pepper
8 ounces angel hair pasta
1 teaspoon olive oil

Steps:

  • In a small bowl, combine salmon and scallions, creme fraiche and a generous grinding of black pepper.
  • Heat a large pot of boiling salted water. Cook noodles until tender. Drain.
  • Toss noodles with salmon mix.

ANGEL HAIR PASTA WITH SALMON, ARUGULA, AND CREAMY LEMON-PARMESAN SAUCE



Angel Hair Pasta with Salmon, Arugula, and Creamy Lemon-Parmesan Sauce image

Take advantage of salmon season and make this Angel Hair Pasta with Salmon, Arugula with Creamy Lemon-Parmesan Sauce. You can have this satisfying dinner on the table in a half an hour.

Provided by Marta Rivera

Categories     Dinner

Time 35m

Yield 6

Number Of Ingredients 13

2 tablespoons extra virgin olive oil, separated
6 salmon fillets (2 1/2 to 3 ounces each, about 1 to 1 1/4 pounds total), preferably wild-caught King or Sockeye salmon
2 1/4 teaspoon kosher salt, divided
1 teaspoon ground black pepper, divided
1 pound angel hair pasta
4 tablespoons unsalted butter, separated
1 tablespoon minced shallot
4 garlic cloves, minced
1 cup dry white wine or seafood stock
Juice and rinds of 2 lemons (1/3 to 1/2 cup juice)
2 cups heavy cream
5 ounces arugula (4 packed cups)
1 cup freshly grated Parmesan cheese

Steps:

  • Warm your oven: Set the oven to its lowest setting (mine is 150°F) to keep the salmon warm once it's cooked.
  • Start the water for pasta: Bring a large pot of salted water to boil.
  • Sear the salmon: Heat 1 tablespoon of the olive oil over medium-high heat in a large sauté pan (preferably nonstick). Once the oil starts to ripple in the pan, place the salmon fillets into the pan, skin-side up. Press the fillets down gently to make sure the entire surface makes contact with the pan. Sear the salmon fillets for 3 minutes, or until the flesh turns an opaque pink 1/4 of the way up the sides of the fillets.
  • Reduce the sauce and cook the pasta: Reduce the sauce in the pan by half by maintaining a boil. This should take 3 to 4 minutes.
  • Cook the pasta: By now, your pasta water should be at a rolling boil. Add generous tablespoon of salt to the boiling water and drop the pasta into the middle of the pot. Stir the pasta immediately to separate the noodles. Lower the temperature slightly to prevent the water from boiling over and cook the pasta for 4 to 5 minutes, until al dente (or according to package directions). Drain the pasta.

SALMON WITH DIJON BUTTER SAUCE, ASPARAGUS AND HERB BUTTER ANGEL HAIR PASTA



Salmon With Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta image

Entertaining guests and want to show off your talents as a chef? This is the PERFECT dish!! It's light and BURSTING with flavor. It looks like it took hours to make, but you can do it in less than an hour. Everyone will be asking you for the recipe.

Provided by Jen Schumacher

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 40m

Yield 2

Number Of Ingredients 14

½ pound asparagus spears, trimmed and bottom thirds thinly peeled
3 tablespoons unsalted butter
¼ cup chopped pecans
2 (4 ounce) fillets salmon
salt and ground black pepper to taste
2 tablespoons olive oil
½ lemon, halved (juice only)
⅓ (8 ounce) package angel hair pasta
2 tablespoons butter
1 tablespoon minced parsley
1 tablespoon chopped fresh basil
2 tablespoons butter
1 tablespoon Dijon mustard
½ lemon, halved (juice only)

Steps:

  • Place asparagus spears into a large skillet, and pour in enough water to cover the bottom of the skillet about 1/2 inch deep. Place skillet over medium heat, bring to a boil, and reduce heat to medium-low. Simmer until the water has evaporated, about 5 minutes.
  • Stir unsalted butter and pecans into the skillet with asparagus, and let simmer until asparagus are beginning to brown and pecans are fragrant, about 2 more minutes. Remove from heat.
  • Season salmon fillets with salt and black pepper and set aside for about 5 minutes; pat off any excess moisture with paper towels.
  • Heat olive oil in a skillet over medium-high heat, and pan-fry the salmon fillets in the hot oil until browned and the flesh flakes easily and is nearly opaque in the center, 4 to 5 minutes per side. Squeeze half a lemon over the salmon fillets as they cook.
  • Fill a large pot with lightly salted water and bring to a boil; stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still slightly firm, 4 to 5 minutes. Drain well and return to saucepan.
  • Stir 2 tablespoons butter, parsley, and basil into the cooked pasta until coated; sprinkle with salt and black pepper to taste.
  • To make sauce, melt 2 more tablespoons of butter in a small saucepan over low heat until melted; stir in Dijon mustard, and squeeze remaining lemon half into the sauce. Allow to simmer for about 3 minutes to blend flavors.
  • To serve, divide angel hair pasta between two plates, top each serving of pasta with half the asparagus and pecans, and arrange a fillet over the asparagus. Spoon Dijon dressing over fillets to serve.

Nutrition Facts : Calories 895.5 calories, Carbohydrate 32.6 g, Cholesterol 161.7 mg, Fat 75.6 g, Fiber 6.4 g, Protein 27.9 g, SaturatedFat 30.5 g, Sodium 487.8 mg, Sugar 3.6 g

ANGEL HAIR PASTA WITH SMOKED SALMON AND DILL



Angel Hair Pasta with Smoked Salmon and Dill image

Categories     Pasta     Quick & Easy     Salmon     Dill     Bon Appétit

Yield 2 servings; can be doubled

Number Of Ingredients 8

6 ounces angel hair pasta
1/2 cup whipping cream
1/2 cup milk (do not use low-fat or nonfat)
1/4 cup chopped fresh dill
1/4 cup chopped green onions
1 1/2 tablespoons drained capers
1 teaspoon grated lemon peel
4 ounces thinly sliced smoked salmon, cut into thin strips

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; return to same pot.
  • Combine cream, milk, dill, onions, capers and lemon peel in heavy small saucepan. Bring to boil over medium-high heat. Add sauce to pasta; toss to coat. Add salmon and toss to combine. Season win salt and pepper and serve.

ANGEL HAIR PASTA WITH SALMON



Angel Hair Pasta With Salmon image

Make and share this Angel Hair Pasta With Salmon recipe from Food.com.

Provided by Coasty

Categories     Australian

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
240 g salmon fillets, sliced
1 bunch english spinach, roughly chopped
1 1/2 cups cream
1/2 lemon, juiced
200 g angel hair pasta

Steps:

  • Heat oil in a medium frying pan over high heat. Add salmon and cook for 15 seconds each side for rare or to your liking. Remove salmon and place on a plate.
  • Add spinach to the same frying pan and cook for 2-3 minutes or until wilted. Transfer spinach to a plate.
  • Reduce heat to low, add cream and lemon juice to the same frying pan, over low heat reduce for 2 minutes or until sauce reduces slightly.
  • Cook pasta following packet directions. Drain.
  • Return to saucepan. Add salmon, spinach and cream sauce. Toss to combine. Season with salt and pepper. Serve.

Nutrition Facts : Calories 965.4, Fat 47.9, SaturatedFat 23.6, Cholesterol 181.2, Sodium 292.6, Carbohydrate 90.3, Fiber 8.2, Sugar 2.7, Protein 47

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