Pasta/Salad

Salmon Rigatoni

Summary:

Say "Viva Italia" as you dress up your salmon fillets with this delicious, cream-based caper sauce.

Ingredients:

• 4 cups 18% table cream
• ½ cup butter
• 1 ½ lbs salmon fillet, cooked and flaked
• 1 large cucumber, peeled, seeded and finely chopped
• 2 scallions, finely chopped
• ½ cup chopped fresh parsley
• ¼ cup fresh dillweed
• 2 tablespoons Dijon-style mustard
• 2 tablespoons capers
• 1 tablespoon grated lemon rind
• ¼ teaspoon pepper
• 32 oz Rigatoni

Directions:

Prep Time: 50 minutes

• Heat cream and butter in medium saucepan over very low heat until reduced by one half, about 30 minutes.
• Add remaining ingredients except pasta. Heat 5 minutes over low heat, stirring occasionally.
• Meanwhile, prepare pasta as directed on package; drain.
• Pour salmon sauce over pasta.

Recipe from Stolts Sea Farm

Yield:

4

Penne with Asparagus

Summary:

Penne with Asparagus, Smoked Salmon and Dill

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• ½ red onion, cut into thin lengthwise slices
• 1 bunch asparagus, rinsed, trimmed, diagonally cut into 1- to 1.5-inch lengths
• 2-3 slices (about 3 ounces) smoked salmon, cut into 1.5 x .25 inch strips
• Freshly ground black pepper
• 16  ounces penne or other tubular pasta
• 2 tablespoons snipped fresh dill

Directions:

• Heat the butter and oil in a large skillet. Add the onion and cook, stirring, over low heat until tender; about 5 minutes. Do not brown. Add the asparagus and stir-fry until crisp-tender, about 5 minutes. Remove from the heat.
• Add the salmon to the skillet and stir to blend. Sprinkle with pepper to taste.
• Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 8 to 10 minutes. Drain. Return the pasta to the pot. Add the asparagus mixture and the dill. Toss to blend.
• Spoon into a large serving bowl and serve at once.
• Recipe from Marie Simmons' Fresh & Fast: Inspired Cooking for Every Season and Every Day

Yield:

4

Salmon Pasta Salad

Summary:

Ingredients:

• 1 pound fresh salmon fillet
• 1 (8-ounce) package rotini (spiral) pasta
• ⅓ cup light mayonnaise
• ½ cup nonfat plain yogurt
• ½ teaspoon sugar
• 2 teaspoons dried dill weed leaves
• ½ teaspoon white pepper
• 1 cup diced celery
• 1 (14-ounce) can artichoke hearts, drained and quartered

Directions:

• Preheat the oven to 325° F.
• Place the salmon in a shallow baking dish coated with nonstick cooking spray and bake for 15 minutes, or pan-fry, until the salmon is thoroughly cooked and flakes easily. Set aside to cool.
• Cook the pasta according to the package directions, omitting any oil and salt. Drain, rinse, and set aside.
• In a small bowl, mix the mayonnaise, yogurt, sugar, dill weed, and pepper. Set aside.
• In a large bowl, mix the celery, artichoke hearts, pasta and dressing. Remove the skin from the salmon, flake into chunks, and add to the pasta mixture, tossing gently. Chill until ready to serve.

Recipe from Holly Clegg's Trim and Terrific

Yield:

4

Caesar Salad with Salmon

Summary:

Spice this classic salad up with the taste of fresh grilled salmon.

Ingredients:

• ½ cup olive oil
• 3 or 4 cloves garlic, minced
• 1 tablespoon freshly squeezed lemon juice or to taste
• 2 teaspoon Worcestershire sauce
• 2 teaspoon Dijon-style mustard
• 1 small head romaine lettuce, rinsed and dried
• 1 small head green-leaf lettuce, rinsed and dried
• ¼ cup grated Parmesan cheese
• 1 cup smoked salmon, (about 4 oz)
• ½ cup croutons
• Salt and freshly ground black pepper.

Directions:

• Combine the Olive Oil, garlic, lemon juice, Worcestershire sauce, mustard, and salt and pepper to taste in a jar with a tight fitting lid and shake well to mix.
• Tear the romaine and green-leaf lettuce into large pieces and put them in a large bowl. Add the parmesan cheese, smoked salmon and croutons, then toss.
• Shake the dressing to mix drizzle it over the salad and toss to coat well. Serve immediately. Make 2 to 4 servings.

Yield:

2

Health Facts

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