SALMON PASTA RECIPES JAMIE OLIVER RECIPES

Name: Hot-smoked salmon pasta
Total time: 12 min
Yield: 4
Ingredients: 350 g asparagus; 300 g dried taglierini or angel-hair pasta; 250 g hot-smoked salmon skin off, from sustainable sources; 1 lemon; 100 ml half-fat crème fraîche

HOT-SMOKED SALMON PASTA - JAMIE OLIVER RECIPES

Hot-smoked salmon pasta - Jamie Oliver recipes image

Total Time 12 minutes

Yield 4

Number Of Ingredients 5

Ingredients

350 g asparagus
300 g dried taglierini or angel-hair pasta
250 g hot-smoked salmon skin off, from sustainable sources
1 lemon
100 ml half-fat crème fraîche

Steps:

1. Use a speed-peeler to strip the top tender half of the asparagus stalks into ribbons.
2. Finely slice the remaining stalks, discarding the woody ends.
3. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
4. Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat.
5. Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready.
6. Finely grate half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of reserved cooking water and the crème fraîche.
7. Add the asparagus ribbons, toss again, then season to perfection with sea salt and black pepper. Serve with lemon wedges, for squeezing over.

Nutrition Facts : Calories 435 calories, FatContent 11.1 g fat, SaturatedFatContent 4 g saturated fat, ProteinContent 28.1 g protein, CarbohydrateContent 59.3 g carbohydrate, SugarContent 5.8 g sugar, SodiumContent 1.4 g salt, FiberContent 2.2 g fibre

HOT-SMOKED SALMON PASTA - JAMIE OLIVER RECIPES

Hot-smoked salmon pasta - Jamie Oliver recipes image

Total Time 12 minutes

Yield 4

Number Of Ingredients 5

Ingredients

350 g asparagus
300 g dried taglierini or angel-hair pasta
250 g hot-smoked salmon skin off, from sustainable sources
1 lemon
100 ml half-fat crème fraîche

Steps:

1. Use a speed-peeler to strip the top tender half of the asparagus stalks into ribbons.
2. Finely slice the remaining stalks, discarding the woody ends.
3. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
4. Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat.
5. Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready.
6. Finely grate half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of reserved cooking water and the crème fraîche.
7. Add the asparagus ribbons, toss again, then season to perfection with sea salt and black pepper. Serve with lemon wedges, for squeezing over.

More about "salmon pasta recipes jamie oliver recipes"

HOT-SMOKED SALMON PASTA - JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 12 minutes
Calories 435 calories per serving

1. Use a speed-peeler to strip the top tender half of the asparagus stalks into ribbons.
2. Finely slice the remaining stalks, discarding the woody ends.
3. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
4. Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat.
5. Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready.
6. Finely grate half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of reserved cooking water and the crème fraîche.
7. Add the asparagus ribbons, toss again, then season to perfection with sea salt and black pepper. Serve with lemon wedges, for squeezing over.

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JAMIE OLIVER EASY SALMON EN CROUTE - THE HAPPY FOODIE

This is salmon en croute the Jamie Oliver way: quick, easy, and absolutely bursting with flavour. As seen on Jamie's Channel 4 series, Keep Cooking Family Favourites.
From thehappyfoodie.co.uk
Total Time 55 minutes

Preheat the oven to 220ºC. Peel and chop the onion and place in a large non-stick pan on a medium heat with 1 tablespoon of olive oil. Peel, finely slice and add the garlic, then cook for 10 minutes, or until softened, stirring regularly. Stir in the spinach, cover, and cook for 5 minutes, then remove the lid and cook for another 5 minutes, or until all the liquid has cooked away. Season to perfection. Unroll the pastry and place it, still on its paper, in a baking tray. Spread over the spinach, leaving a 5cm border all the way around. Sit the salmon fillets on top, 1cm apart, then use the paper to help you fold in the pastry edges to snugly encase the salmon, leaving it exposed on the top. Beat the eggs and use some to brush the exposed pastry, then bake at the bottom of the oven for 15 minutes.

Meanwhile, beat the pesto into the remaining egg. When the time’s up, pull out the tray and pour the egg mixture over the salmon and into the gaps. Return to the bottom of the oven for a final 15 minutes, or until the pastry is golden and the egg is just cooked through. Serve with lemon wedges, for squeezing over.

ENERGY 712kcal FAT 46.4g SAT FAT 18g PROTEIN 37g CARBS 36g SUGARS 6.9g SALT 1.3g FIBRE 2.7g

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SALMON RECIPES - JAMIE OLIVER

Salmon recipes (85). Brilliantly versatile and quick to cook, salmon is the basis for a great midweek dinner or celebratory centrepiece. Plus, sustainably sourced choices are a great way of getting …
From jamieoliver.com

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