Fettuccine With Salmon Mushroom And Asparagus Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMONY SALMON AND CREAMY ASPARAGUS PASTA



Lemony Salmon and Creamy Asparagus Pasta image

A delicious way to use these two complimentary and healthy nutrient-rich main ingredients in a creamy dinner-party-ready combination that also makes a great family supper. Salmon and asparagus, with their delicate flavours, both work well with butter, fresh lemon juice and garlic. The secret to this recipe is the way it uses the tender whole asparagus tips, which add sexiness and visual flavour to the dish, differently to the blended stalks, which give colour and flavour to the sauce. Add to the meal your favourite pasta and top with some soft healthy leaves and a good Italian cheese, and it's restaurant quality. Serves 4 people very generously, or more.

Provided by CarolineOYum

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

400 g green asparagus, fresh, rinsed and drained
2 teaspoons white pepper, powdered
2 teaspoons vegetable stock powder
300 g salmon fillets (North Atlantic fresh Norwegian, Scottish or Alaskan)
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons plain flour
1 cup milk, low fat
1/4 cup cream
3 tablespoons fresh herbs, dill, fennel, cilantro, parsley, any combination very finely chopped
1 onion, medium, very finely chopped
150 g mushrooms, fresh portobellini, white button mushroom, similar, sliced
6 garlic cloves, crushed
250 g pasta, fresh is best, and flat like tagliatelle
1 lemon
4 tablespoons parmesan cheese, grated (or a similar dry sweet Italian cheese)
salt, a bit, less is better

Steps:

  • Cut off the tender asparagus tips at an angle, about a third of the asparagus stems. Boil the tips in 2 cups (500ml) water for 3 minutes, remove with a slotted spoon then blanch in cold water to keep the bright green colour, and reserve in a microwaveable bowl.
  • Cut the remaining asparagus stems into rough 2cm pieces and boil, covered, in the same water with vegetable stock powder and white pepper, for about 8 minutes.
  • Blend the stems and cooking water, pulsing until fairly smooth but with small chunks of asparagus remaining.
  • In the meantime, in a small saucepan over low heat, make a classic roux: melt 2 tablespoons of butter and then stir in 2 tablespoons of flour with a wooden spoon continuously until the mixture combines completely. Let the roux brown very slightly for a couple of minutes.
  • Start adding the milk very slowly, stirring all the time, until all the milk is absorbed by the thirsty roux, and then slowly add the asparagus puree, stirring constantly until you have a thick green asparagus sauce.
  • Salt to taste, remembering that in a delicate sauce less salt is better, and you've probably used salted butter.
  • Add most of the herbs, reserving some for garnish, then add the cream. Stir very well and turn off the heat.
  • While you're doing that, oil the salmon fillets on both sides with about a tablespoon of olive oil and briefly sear over medium-high heat in a large non-stick saucepan. Watch as the white colour moves up the side of the salmon, and when about one-third of the way up turn the salmon. When the other side has seared, while the salmon is still pink in the middle, remove from the pan.
  • Turn down the heat in the salmon pan, add the rest of the olive oil and soften onions for 2 minutes or so, add mushrooms for a further 3 minutes, and add garlic for a further 5 minutes. Stir often.
  • Now's a good time to start cooking the pasta, according to instructions on the packet.
  • Pour the asparagus herbed cream sauce into the onion and mushroom saucepan and mix well. Squeeze in the juice of half the lemon, taking care not to add the pips. Stir in half the parmesan cheese.
  • Separate the salmon into flakes using a blunt knife. A butter knife is good; salmon flakes beautifully. Add salmon to the warm sauce and stir for 5 minutes or so over low heat. The sauce will finish cooking the medium-rare salmon without toughening it, while it absorbs the yummy creamy asparagus flavours in this honeymoon phase.
  • Use the other half of the lemon to slice as garnish for your plates.
  • Heat the asparagus tips in the microwave briefly.
  • Drain the pasta and divide between the plates. Top with the creamy garlic lemon asparagus salmon sauce, then the asparagus tips and the remaining fresh herbs. Sprinkle with remaining parmesan.

Nutrition Facts : Calories 606.8, Fat 25.4, SaturatedFat 10.6, Cholesterol 79.3, Sodium 227.8, Carbohydrate 64, Fiber 5.8, Sugar 5.7, Protein 32.1

FETTUCINE WITH SMOKED SALMON AND ASPARAGUS



Fettucine with Smoked Salmon and Asparagus image

Categories     Dairy     Fish     Pasta     Vegetable     Quick & Easy     Horseradish     Salmon     Asparagus     Spring     Dill     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

8- to 9-oz dried egg fettuccine
1 lb asparagus, trimmed and cut diagonally into 1/2-inch pieces
1 cup heavy cream
1 tablespoon drained bottled horseradish
2 tablespoons chopped fresh dill
6 oz smoked salmon, cut into 1/2-inch-wide ribbons

Steps:

  • Cook pasta in a large pot of boiling salted water according to package instructions. Add asparagus to pot for last 3 minutes of pasta-cooking time.
  • While asparagus is boiling, heat cream, horseradish, and dill in a large skillet over moderate heat just until hot, about 1 minute. Drain pasta and asparagus and add to cream mixture, tossing. Gently toss in salmon and season with salt and pepper.

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON



Fettuccine With Asparagus and Smoked Salmon image

Fresh pasta, asparagus and smoked salmon are tossed with shallot cream sauce in this elegant weeknight dinner that can be prepared in well under an hour.

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/2 pound fresh asparagus, medium thickness
Salt
1 tablespoon butter
1/2 tablespoon minced shallots
1 cup heavy cream
4 ounces smoked salmon sliced 1/4-inch thick
Freshly ground black pepper
1 teaspoon fresh lemon juice
9 to 10 ounces fresh green fettuccine noodles
2 tablespoons minced fresh dill

Steps:

  • Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
  • Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
  • Bring a large pot of salted water to a boil for the pasta.
  • While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
  • Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
  • When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
  • Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 9 grams, Carbohydrate 55 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 512 milligrams, Sugar 5 grams, TransFat 0 grams

FETTUCCINE WITH MUSHROOMS AND ASPARAGUS



Fettuccine with Mushrooms and Asparagus image

Provided by Michael Lomonaco

Categories     Cheese     Dairy     Mushroom     Nut     Pasta     Vegetable     Vegetarian     Quick & Easy     Asparagus     Spring     Noodle

Yield Serves 6 to 8 as an appetizer or 4 as a main course

Number Of Ingredients 13

Fine sea salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 cup red onion cut into small dice
1/4 teaspoon crushed red pepper flakes, plus more to taste
1/2 pound cremini mushrooms, wiped clean with a damp cloth and thinly sliced
1/2 cup homemade vegetable stock or store-bought, low-sodium vegetable broth
1/2 pound thin or pencil asparagus, thinly sliced on the bias, tip end left about 1 1/2 inches long
3/4 cup heavy cream
3 tablespoons pine nuts
1 pound dried fettuccine or pappardelle
2 tablespoons shredded basil
3 tablespoons unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano

Steps:

  • 1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.
  • 2. While waiting for the water to boil, heat the oil in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.
  • 3. Meanwhile, toast the pine nuts in a sauté pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.
  • 4. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).
  • 5. Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.
  • 6. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary.
  • 7. Present the pasta in a bowl and serve family style from the center of the table, or divide among individual plates.
  • Your Nightly Specials
  • Mushrooms: Instead of using the cremini, use 1 cup dried porcini mushrooms.
  • Dried Mushrooms: Dried mushrooms like porcini, morel, and chanterelle offer a quick way to add flavor to cooking and are especially useful in the off season or winter months. Always rinse dried mushrooms under cold running water to remove any lingering dirt and sand, then reconstitute them in hot water for 20 minutes, drain, and strain the liquid. Save the liquid for soups and sauces. Keeping a small packet of dried mushrooms, which costs just a few dollars, in your pantry will five earthy flavor on demand.
  • Use a spice grinder to grind dried porcini to a powder. This seasoning powder will very economically make a full pot of risotto taste like a much more costly version, something many restaurants do to make flavors pop. Add 1 tablespoon to the finished mushrooms for a powerful and full flavor at an economical price.
  • Porcini Mushrooms: Fresh porcini are among the most delicious of mushrooms. When they are available each fall, by all means use them, although they are expensive and need to be cooked as quickly as possible because they are highly perishable.
  • Add 1/2 cup of blanched and shocked fresh or frozen peas, spincach, and/or broccoli buds.
  • Toss some shredded, leftover roasted turkey or duck meat into the pan along with the cooked pasta.

PAPPARDELLE IN LEMON CREAM SAUCE WITH ASPARAGUS AND SMOKED SALMON



Pappardelle in Lemon Cream Sauce with Asparagus and Smoked Salmon image

Categories     Pasta     Quick & Easy     Lemon     Salmon     Asparagus     Summer     Gourmet

Yield Serves 4 as a main course

Number Of Ingredients 7

1 pound asparagus
2 large shallots
2 lemons
1/4 pound sliced smoked salmon (optional)
1 pound dried pappardelle or fettuccine
3 tablespoons unsalted butter
3/4 cup heavy cream

Steps:

  • Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
  • Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
  • Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
  • In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
  • Serve pasta garnished with reserved asparagus tips and remaining salmon.

FETTUCCINE WITH SMOKED SALMON AND ASPARAGUS



Fettuccine With Smoked Salmon And Asparagus image

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/2 pound medium asparagus
4 ounces smoked salmon
Salt
1 tablespoon unsalted butter
1 tablespoon minced shallots
1 cup heavy cream
Freshly ground black pepper
1 teaspoon lemon juice
10 ounces fresh green fettuccine noodles
2 tablespoons minced fresh dill
2 ounces salmon caviar, optional

Steps:

  • Snap ends off asparagus. Slant-cut spears in 1-inch lengths. Steam until just tender, 3 to 4 minutes. Rinse under cold water, pat dry on paper towels and set aside. Cut salmon in slivers and set aside.
  • Bring a large pot of salted water to a boil. Melt butter in a large, heavy skillet. Add shallots and sauté over low heat until soft, about 3 minutes. Stir in cream, increase heat and simmer about 5 minutes, until slightly thickened. Add salmon and remove from heat. Season with pepper and lemon juice. Stir in asparagus.
  • Boil fettuccine 2 to 3 minutes, until just tender. Drain, but allow a bit of moisture to cling to noodles. Transfer to a warm shallow serving dish. Reheat sauce to a simmer, check seasonings, fold in dill and pour over fettuccine. Serve at once, mixing ingredients with pasta as you serve. Top each portion, if desired, with heaping teaspoon of salmon caviar.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 523 milligrams, Sugar 5 grams, TransFat 0 grams

More about "fettuccine with salmon mushroom and asparagus recipes"

CREAMY ASPARAGUS & SALMON PASTA - FOODIECRUSH.COM
Oct 26, 2022 When noodles are done cooking, use a slotted spoon to transfer the pasta to a colander, reserving the pasta cooking water in the pot. Reheat the pot of water over medium …
From foodiecrush.com


CREAMY SALMON AND ASPARAGUS PASTA - SALT & LAVENDER
Jun 27, 2020 Asparagus cooking time can vary depending on its thickness, so keep that in mind and adjust accordingly. I don’t recommend subbing the cream for milk or half-and-half – there’s a good chance the citrus will curdle the …
From saltandlavender.com


HOW TO MAKE CREAMY SALMON PASTA LIKE AN ITALIAN - YOUTUBE
This Creamy Salmon Pasta is a dish I grew up eating, and it’s still one of my favourites. Quick, easy, and incredibly delicious, with minimal prep time requi...
From youtube.com


TAGLIATELLE WITH MOREL MUSHROOMS, ASPARAGUS AND SPECK
Mar 1, 2009 Drop the pasta into the boiling water and stir gently. With the water constantly boiling, cook for 1œ to 2 minutes; drain. • In a medium skillet, melt the butter. Add the …
From saucemagazine.com


CREAMY SMOKED SALMON PASTA WITH ASPARAGUS - SKINNY SPATULA
Mar 28, 2021 Add the wholegrain mustard, lemon juice, then stir in the creme fraiche. Lower the heat, add a dash of pasta water and cook for 1-2 minutes until the sauce thickens a bit.
From skinnyspatula.com


CREAMY SALMON PASTA - SPOONFUL OF FLAVOR
Feb 10, 2020 Simmer: Now add the stock, half of the reserved pasta water and the cream cheese.Bring the mixture to a simmer, stirring continuously to melt and incorporate the …
From spoonfulofflavor.com


12 TASTY SALMON PASTA RECIPES WORTH ADDING TO YOUR DINNER …
Dec 15, 2020 Salmon pasta recipes are highly versatile— they can be creamy, smoky, lemony, or herbal, and can be adjusted to appeal to anyone's taste. ... (we all love them) and used …
From allrecipes.com


ASPARAGUS MUSHROOM FETTUCCINE ALFREDO - SELF PROCLAIMED FOODIE
Mar 15, 2021 stir to combine Cooking tips for best results: Timing: Plan on cooking the pasta at the same time as the sauce.If using dried pasta, plan for 8-10 minutes of cooking time once …
From selfproclaimedfoodie.com


MIDWEEK MADNESS MEAL: FETTUCCINE WITH SALMON, MUSHROOM AND …
Dec 6, 2012 Fettuccine with Salmon, Mushroom and Asparagus (15mins) SERVES 2 140g dried linguini pasta 1 tablespoon olive oil Handful pre-sliced swiss brown mushrooms 1 bunch …
From chewtown.com


CREAMY SALMON AND MUSHROOM FETTUCCINE - TASTE.COM.AU
Jun 25, 2024 Add the asparagus and broccolini and cook, uncovered, stirring frequently, for 2 minutes or until bright green and tender crisp. Place the cornflour in a small bowl. Stir in …
From taste.com.au


ALFREDO SALMON PASTA - RECIPETIN EATS
Jan 27, 2016 Pasta tossed with a creamy parmesan sauce and flakes of salmon. Alfredo pasta made the real proper restaurant way, you only need 1/2 cup of cream to serve 3. It’s simple, …
From recipetineats.com


15 ASPARAGUS PASTA RECIPES YOU'LL WANT TO MAKE ON REPEAT
Jan 4, 2021 Versatile asparagus work in almost any pasta recipe. Here are recipes that use it in chicken pasta, fettuccine Alfredo, shrimp and penne, pasta primavera, pasta salad, and more. …
From allrecipes.com


CREAMY SALMON PASTA RECIPE | THE SEASONED MOM
Jun 29, 2023 This easy creamy salmon pasta recipe is ready for the table in just 20 minutes. You’ll love the tender fish that’s tossed with penne, mushrooms, and peas in a simple garlic …
From theseasonedmom.com


CREAMY SALMON LINGUINE AND ASPARAGUS - NEIGHBORFOOD
Apr 9, 2024 Step 3: While the salmon and pasta cook, prepare the lemon cream sauce.Saute garlic and lemon zest in butter, then add cream and let them get to know each other. Bring the …
From neighborfoodblog.com


FETTUCCINE WITH SMOKED SALMON AND ASPARAGUS - RECIPE
Melt the butter in a saucepan. Add shallots, mushrooms, garlic and sauté until softened, about 3-5 minutes. Add the white wine and lemon juice. Cook until reduced by two-thirds. Add the cream …
From kpseafood.com


COOKING CHANNEL - FOOD NETWORK
Check out Cooking Channel's top recipes, shows and chefs for all the tips and techniques you need in your own kitchen. ... Pasta Recipes. Shows Shows. TV Schedule See TV Schedule. …
From foodnetwork.com


SALMON, MUSHROOM, AND ASPARAGUS FETTUCCINE - MY SAN FRANCISCO …
Jun 9, 2016 Heat 2 tbsp olive oil in a large skillet over medium heat. Add the mushrooms, garlic and asparagus to the skillet and cook for 10 minutes, until tender.
From mysanfranciscokitchen.com


Related Search