Replies to post #1959 on Salt Spray (SaltWaterFishin)

[HabaneroDog]

I'm gaining weight just reading your post..............

[HabaneroDog]

Hey pasta man.....Here ya go!
Angel Hair Pasta With Smoked Salmon in Tomato Herb Sauce

6 oz thinly sliced smoked salmon
8 oz angel hair (capellini) pasta
1 large clove garlic, minced
3 Tblsp olive oil
2 1/4 c seeded and chopped tomatoes (2 med), divided
1/2 c dry white wine
3 tblsp drained large capers
1-1/2 tsp dill weed
1-1/2 tsp sweet basil
1/2 c freshly grated Parmesan cheese
parsley, optional
Directions:

Cut smoked salmon, with the grain, into 1/2-inch wide strips; reserve. Cook pasta as package directs.

Meanwhile, in large skillet, stir and cook garlic in hot oil over medium-high heat until garlic is golden. Add 2 c tomatoes, wine, capers, dill weed and basil; stir and cook until mixture is hot.

Drain pasta, place in large serving bowl. Toss angel hair with tomato mixture. Add smoked salmon and cheese; toss gently.

Garnish with remaining tomatoes and parsley, if desired.

[HabaneroDog]

Cajun salmon pasta

2 thin filets Salmon, room temperature
1/2 medium onion (or 4 green onions), thinly sliced
2 cloves garlic, minced
1/2 medium bell pepper, thinly sliced
1/4 cup milk
Cajun seasoning
Pasta (preferably linguine), enough for two plates/meals
Cherry tomatoes (optional)
Cook pasta.

Meanwhile, add 2-3 tsp olive oil to a medium-sized skillet.

Warm over medium heat.

Add onions - stir fry until they no longer have a 'bite'.

Then add bell pepper and garlic - stir fry until veggies are cooked but not limp.

Remove veggies.

Add 1 tsp. oil to the skillet and heat on med-hi.

Pour cajun seasoning over salmon filets, then drop them in the hot skillet - they should smoke.

Now the tricky part - the temperature of the burner may need adjusting depending on how thick the filets are, and how defrosted.

If the outside is browning too rapidly, simply lower the heat to medium to give the inside time to cook.

When the filets are blackened on one side, pour seasoning on the face-up side and flip them over.

Meanwhile - Once pasta is cooked and drained, immediately add about 1 tbsp olive oil and stir -
do not let pasta cool.

Heat the 1/4 cup milk to scalding (I microcook), and pour only as much into pasta as can be
absorbed.

At the same time, stir in about 1 tsp of cajun seasoning.

When salmon filets are blackened on both sides, remove from heat.

Quickly spoon pasta onto two serving plates, top with stir-fried veggies.

Then, taking a wooden spatula, break the salmon filets into bite-size chunks and spoon the chunks over top of the pasta.

Generously sprinkle grated parmesan cheese over pasta, and garnish with cherry tomatoes (sliced in two) and fresh parsley.

Serve with toasted garlic bread and a side salad.

[HabaneroDog]

Salmon Penne



6 ounces saffron reduction (recipe follows)
6- to 8-ounce fresh salmon fillet
1/2 cup heavy cream
2 tablespoons grated Parmesan cheese
5 ounces cooked penne
salt and pepper to taste
diced fresh chives for garnish

Combine reduction, salmon and cream in a saute pan over medium heat. Cook salmon until it is opaque. Add Parmesan cheese and cold penne pasta. Cook until sauce coats pasta and loses most of its liquid. Garnish with chives. Serves 1.

NOTE: Cold pasta helps to thicken the sauce.

Saffron reduction


--------------------------------------------------------------------------------


2 quarts lobster stock or clam juice
1 tablespoon saffron threads
1 teaspoon cayenne pepper

Bring ingredients to a boil. Let simmer 15 minutes, until saffron has released its color and flavor.

[HabaneroDog]

Farfalle with smoked salmon

3/4 16-ounce package farfalle or bow-tie
passta
1 large carrot, grated (about 1 cup)
1/3 cup dry vermouth or dry white wine
1 cup light cream or half-and-half
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound sliced smoked salmon, cut into
2-inch pieces
1 tablespoon chopped fresh dill

In saucepot, prepare farfalle as label directs but do not use salt in water; drain.

Meanwhile, in nonstick 10-inch skillet over medium-high heat, cook grated carrot and 1/2 cup water until tender, about 5 minutes.

Add vermouth and heat to boiling; cook 1 minute.

Stir in cream, salt, and pepper; heat to boiling.

Cook 1 minute.

Remove skillet from heat; stir in salmon pieces and chopped fresh dill.

Toss salmon mixture with pasta to serve.

[HabaneroDog]

Mint-Cured Salmon Pasta
(Serves 4, plus leftovers for Monday night)

To serve this as Sunday Supper, you'll have to start the salmon preparation on Friday evening. The salmon takes 2 days to cure before it's ready to use. One salmon filet is enough for Sunday Supper for 4 people plus some leftover for Monday night dinner. Use the cured salmon by Tuesday at the latest because it is quite perishable.

Start on Friday evening:
Have ready:

1 large salmon filet bones and skin removed and the dark meat trimmed away
1/3 cup coarse sea salt
1 TBS sugar

Mix together the salt and sugar in a small bowl.

Lay out one large piece of plastic wrap and lay salmon filet on it.

Sprinkle each side of the filet with the salt and sugar mixture. Wrap tightly in plastic wrap and then wrap in aluminum foil. Put on a flat plate and refrigerate overnight. (The sugar/salt mixture will extract water from the salmon, so be sure to put it on a large plate to catch the juices.)
On Saturday:
Remove the salmon from the refrigerator and unwrap it. (The salmon will be very leathery and hard. Don't worry.) Then:

Shake the coarse salt that didn't dissolve overnight off both sides of the salmon.

Finely chop a handful of fresh mint leaves and the zest of one large lemon. Mix together and sprinkle on both sides of the salmon and then sprinkle each side of salmon with 1 tsp brandy.

Rewrap the salmon filet and put on a baking sheet or other flat-bottomed container. Put a very heavy weight on top of the well-wrapped salmon. (I use a 10-lb. cobblestone from the garden. A few bricks would also do nicely.)

Put the weighted salmon back in the refrigerator and let cure until Sunday night.
Making Sunday Supper:
Scrub skin off small carrots and cook in a little water, butter and sugar. Let carrots cook uncovered so the water evaporates and the carrots begin to glaze from the remaining butter and sugar. Spring Variation

Peel, seed and chop 3 fresh tomatoes. Cook lightly in a light olive oil.

Unwrap salmon and slice about ½ the filet into very thin slices.

Cook very thin pasta (preferably home made). Drain pasta and return it to cooking pot and add 2-3 TBS chopped fresh dill and 1 cup milk (cream is even better if you dare!). Heat, stirring frequently until milk (cream) starts to thicken.

Off heat, stir carrots into the pasta. Put pasta in your bouillabaisse bowl and arrange cured salmon on top.
Notes:
Spring Variation: If you make this dish in the spring, you can also add lightly steamed asparagus tips or baby green beans that are rolled in a lightly garlic flavored olive oil.

Serving: Don't let the salmon "cook" on the hot pasta. The salmon is raw and cured. It will begin to cook a bit from the heat of the pasta underneath. That's fine. But you shouldn't stir the salmon into the pasta because it will overcook and you'll lose the effect of the raw, cured salmon.

[HabaneroDog]

CRAB AND SALMON RAVIOLI


Pasta, a recent addition to the Irish culinary repertoire, is fast becoming a favorite. At Longueville House in Mallow, Ireland, ravioli is taken to refined heights in this dish, which is served as an appetizer. They make it with large rounds of homemade pasta, but store-bought gyoza wrappers are a good substitute.
Learn how to make your own pasta for ravioli with our hands-on streaming video demonstration.

Ravioli
All purpose-flour
1/3 cup chopped peeled carrot
1 1/2 teaspoons finely chopped peeled fresh ginger


3 ounces skinless salmon fillet
3 tablespoons chilled whipping cream
1 tablespoon egg white
4 ounces fresh crabmeat
1 green onion, chopped
1/2 celery stalk, finely diced
2 teaspoons chopped fresh cilantro
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
32 gyoza (potsticker) wrappers*


Vinaigrette
1 cup olive oil
1/4 cup white wine vinegar
1/4 cup fresh lemon juice
2 tomatoes, peeled, seeded, diced
3 ounces snow peas, cut into strips
1 celery stalk, cut into strips
3 tablespoons minced fresh chives


*Available at Asian markets and in the refrigerated section of many supermarkets.

For Ravioli:
Lightly sprinkle large baking sheet with flour. Bring medium saucepan of water to boil. Add carrot and ginger and blanch 1 minute. Drain and cool.

Remove any bones from salmon. Chop salmon coarsely. Transfer to processor. Add cream and egg white; puree. Transfer to bowl. Mix in carrot, ginger, crab, onion, celery, cilantro, lemon juice, salt and pepper. Place 1 gyoza wrapper on work surface. Place 1 level tablespoon filling in center. Brush edges with water. Cover with another gyoza wrapper and press firmly around edges to seal. Transfer to prepared sheet. Repeat with remaining gyoza wrappers and filling. (Can be made 8 hours ahead. Cover with plastic and chill.)

Bring large saucepan of water to boil. Add gyoza in batches and cook until tender, about 3 minutes per batch. Using slotted spoon, transfer gyoza to another baking sheet. Cover with foil.

Meanwhile Prepare Vinaigrette:
Combine oil, vinegar and lemon juice in large skillet. Stir over medium heat until warm. Add tomatoes, snow peas and celery; stir just until heated through, 2 minutes. Add chives. Divide mixture among plates. Place ravioli atop vinaigrette.

8 First-course servings or 2 main-course servings.

[HabaneroDog]

Creamy Salmon Lasagne
From John West

ingredients
½ cup margarine (or butter)
½ cup plain flour
875ml (3½ cups) milk
500g ricotta cheese
¼ cup thawed frozen spinach
190ml (¾ cup) milk, extra
415g can John West Red Salmon
2 ripe tomatoes, diced
375g fresh lasagne sheets
¾ cup grated Parmesan cheese



method
Melt margarine, remove from heat, add flour and stir until smooth. Gradually add milk, stirring well to remove lumps. Return to heat and stir constantly until boiling.

Mix ricotta with well-drained spinach and extra milk, season with salt and pepper. Drain and flake salmon and mix with tomatoes.

Using a 20cm x 30cm (3 litre) ovenproof dish, layer the ingredients as follows: lasagne sheets; white sauce; lasagne; ricotta mixture; lasagne; salmon mixture. Repeat layers to use all the mixtures, ending with white sauce. Sprinkle with Parmesan and bake at 160°C for 40-45 minutes.

Serves 6-8