Salmon Tortellini Alfredo Recipes

SMOKED SALMON TORTELLINI WITH BECHAMEL SAUCE

Steps:

• Bring a large pot of water to a boil, and cook the tortellini 7 to 8 minutes, or until al dente. Drain, and transfer to a large bowl.
• In a saucepan over low heat, simmer the milk, onion, bay leaf, cloves, and nutmeg about 15 minutes. Remove from heat, and discard the onion, bay leaf, and cloves.
• Melt 2 tablespoons butter in a large skillet over medium heat. Stir in the red bell pepper and asparagus, and cook about 3 minutes. Stir in the mushrooms, and continue cooking until tender. Mix in the smoked salmon, reduce heat to low, and cook until heated through.
• Melt the remaining 2 tablespoons butter in a saucepan over medium heat, and slowly whisk in the flour until smooth. Thoroughly blend in the warmed milk. Stir into the skillet with the salmon mixture.
• Spoon the salmon and sauce mixture into the bowl with the cooked pasta, and toss to coat.

SALMON WITH FETTUCCINE ALFREDO

Steps:

• Place salmon, skin side down, on a broiler rack coated with cooking spray. Sprinkle with 1/8 teaspoon pepper. Broil 4-6 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. Meanwhile, cook fettuccine according to package directions. , In a small saucepan, cook garlic in margarine for 1 minute or until tender. Stir in the flour, salt and remaining pepper; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 3 tablespoons cheese. , Drain fettuccine; toss with sauce. Serve with salmon. Sprinkle with remaining cheese.

TORTELLINI ALFREDO

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.

FRESH BROILED SALMON WITH SAUCY CHEESE TORTELLINI

Steps:

• Stir dill into creme fraiche. Cut mozzarella into small pieces and add to creme fraiche and dill. Add the zest from one of the lemons. Pour wine into broiler pan until it's 1/8th inch deep. Spray broiler rack with cooking spray. Place salmon, skin side down on broiler rack. Broil for 10 minutes about 7 inches from heat source.
• Meanwhile, mix mayonnaise, green onions, mustard, garlic, and liquid smoke together in small bowl. After the salmon has cooked for 10 minutes, spread mayonnaise mixture evenly over top of salmon. Sprinkle with salt and pepper. Broil until mayonnaise mixture is golden brown and salmon is cooked through, about 6 minutes. If it starts browning too fast, lay foil on top. Time is approximate depending on thickness of fish. Do not overcook. Remove fish to warm plate and keep warm. Pour wine from broiling pan into skillet. Cook on high heat until reduced in half. Take off heat. Whisk creme fraiche mixture into reduced wine. Add any fish juices on plate to mixture and whisk inches Stir constantly until well mixed over low heat. Remove 1/2 cup of sauce and reserve. Toss cooked tortellini in rest of sauce and place on 4 warmed plates. Remove skin from salmon, cut into 4 pieces and place on top of tortellini. Drizzle with reserved sauce. Garnish with parsley and lemon slices.

CREAMY SALMON TORTELLINI

Steps:

• Prepare your vegetables and cut the salmon in bite-sized pieces.
• In a large pan, heat 1 Tbsp olive oil and add the salmon, dill and tomato. Add a tbsp of water and a pinch of salt, cover with a lid and cook for 3-4 minutes.
• Stir in the cream cheese, black pepper and add a Tbsp of water (if needed - sometimes tomatoes aren't juicy enough!) to create a creamy sauce.
• Stir in the tortellini pasta and cook in the sauce for 3-4 minutes or however long the package says.
• Lastly, add the garlic, basil, zucchini and stir in the mozzarella cheese.
• Serve immediately with Parmesan cheese on top (if desired!).

CHEESY BAKED TORTELLINI WITH SALMON

Steps:

• Preheat oven to 400°F.
• Boil salted water in a large pot. Add pasta when water is boiling and cook until just done, about 5 minutes.
• Meanwhile, pour alfredo sauce in a medium saucepan and heat to medium. Add dill and green onions and salt and pepper to taste; let heat through but do NOT boil.
• In small frying pan, heat olive oil and add fish. Cook through, approximately 3 minutes on each side. Cut up and salt and pepper to taste.
• When tortellini is done, add to sauce in saucepan. Gently stir in salmon. Add half the mozzarella. Pour into casserole dish sprayed with nonstick spray and sprinkle remaining cheese on top.
• Bake in oven for 15 minutes or until lightly browned.

TORTELLINI ALFREDO

Steps:

• Add bacon to a large skillet over medium-high heat and cook until crispy, about 5 minutes. Remove from pan and set aside, reserving drippings in the skillet.
• Reduce heat under skillet to low. Add olive oil and garlic to drippings in the skillet. Cook and stir until garlic becomes aromatic, no more than 1 minute. Add mushrooms to skillet and sprinkle with kosher salt. Cook until mushrooms soften and turn brown, 5 to 8 minutes. Add white wine to the skillet and simmer until mushrooms are cooked fully, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, for about 4 minutes. Add peas and continue cooking until tortellini float to the top and the filling is hot, 2 to 3 minutes more. Drain and set aside.
• Add Alfredo sauce and black pepper to the skillet with the fully cooked mushrooms and stir completely. Simmer for 10 minutes. Add cooked tortellini and peas to the skillet and stir gently until well coated. Crumble cooked bacon slices on top and serve in bowls.

SALMON TORTELLINI ALFREDO

Steps:

• Heat skillet with olive oil. Add garlic marinade and salmon. Deglaze pan with white wine and add alfredo sauce. Add tortellini and cook. Season with chef salt. Serve hot with parmesan cheese and chopped parsley.

TORTELLINI ALFREDO WITH SMOKED SALMON

Steps:

• Cook tortellini according to package directions, drain and set aside In a large skillet over medium high heat bring butter and cream to a boil. Stir and reduce by half. Add nutmeg and salt-and-pepper. Stir in Parmesan and Gorgonzola and toss with pasta. Add 1 cup chopped smoke salmon. Enjoy!

SALMON TORTELLINI ALFREDO

Steps:

• Prepare tortellini per instructions for al dente. Set aside in large serving bowl. On stove top, heat olive oil on medium heat. While heating oil, coat salmon fillet with Mrs. Dash Seasoning, salt and pepper. Add salmon to fry pan, skin side down and fry for 3-5 min. Turn salmon over, adding more olive oil if necessary to prevent sticking. Fry until cooked through, about 3-5 more minutes. Remove from heat. Gently toss light alfredo sauce, peas and pinenuts with tortellinis. Remove salmon skin and flake/chunk salmon with a fork. Add chunks of salmon to tortellini dish and gently mix in. This dish can be served hot or chilled is delicious as well!