Tag: salmon

Pasta and salmon in 10 light ideas – Italian Cuisine

Lightness, taste and a lot of good simplicity. Salmon pasta will be unforgettable with these delicious recipes

After so many pennette, cream and salmon dishes, we know: pasta + salmon = summer! But if we are looking for a bit of lightness and some new ideas … what is left of the cream?
Pasta above all, to choose from in many formats, dried, fresh, wholegrain, of rice, spelled or lentils. And the salmon: very good raw, smoked or simply cooked in a pan. In the gallery above we had fun playing with these two basic ingredients, but now we pass the ball to you. Here are some simple rules for preparing a pasta and salmon from bis.

Eye to the salmon

The fish we have chosen for these dishes is tasty, rich in properties and easy to prepare, but it has a small defect: it is more caloric than other fish. So if we want to prepare a first light we must not exceed the doses. In general, we try not to exceed 60 grams per serving, on about 80 g of pasta. Since it is naturally oily due to the fat it releases, we can cook it gently in the pan without adding oil or butter.

We focus on vegetables

Like all light dishes, this one also needs a good quantity of low-calorie ingredients capable of balancing the smaller portions of pasta and salmon. For a truly dietary result, we can use 50 g of pasta, 50 g of salmon and 100 g of zucchini or other vegetables that will give the dish the right volume. Salmon also combines asparagus, broccoli and peas.

Instead of cream

If you cannot resign yourself to our classic dish, replace the traditional sauce with a condiment made from lskim cream, low-fat yogurt and natural salmon (canned). Freshly ground pepper and that's it.

In the gallery above, 10 must-have salmon pastas!

Recipe Strozzapreti salmon, pumpkin flowers and anchovy – Italian Cuisine

Ingredients

500 g salmon fillet without skin
320 g strozzapreti
150 g vegetable broth
12 pumpkin flowers
2 fillets of anchovy in oil
grated pecorino cheese
laurel
salt
toasted hazelnuts
salmon eggs
extra virgin olive oil

Duration: 25 min

Level: Easy

Dose: 4 people

For the recipe of salmon strozzapreti, courgette flowers and anchovy, check that there are no bones in the salmon fillet, then steam it, for a maximum of 6-7 minutes.
Chop up a bay leaf, remove the central coast, then whisk it together with the anchovy fillets, 2 tablespoons of grated pecorino cheese, the vegetable stock and a couple of tablespoons of oil, until you get an emulsion.
Boil the strozzapreti in salted boiling water, drain them al dente and sauté in a pan with the chopped salmon, the cleaned and chopped pumpkin flowers and the emulsion. Spread the strozzapreti on the plates and complete each with a teaspoon of salmon roe and 5-6 coarsely chopped hazelnuts.

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Fresh salmon in 10 recipes – Italian Cuisine

Scallops, stuffed salmon, foam and much more. Here is a selection of dishes to love salmon and … dare a menu

Good grilled, baked, steamed and even raw. When it comes to fresh salmon, there are many ideas and a high rate of gluttony. Delicate meats, softness and simplicity in the preparations: the salmon is a fish that also appeals to those who make the difficult with other fish products since its slices are almost without thorns and has a balanced taste that also appeals to those who do not like strong flavors. The recent sushi mania then, did nothing but increase its gastronomic value. After appreciating it on small nighiri, uramaki on the edge of the foodporn and reading tartare, we never abandoned it. But it is good, very good indeed, even Italian. Before discovering the perfect recipes to enhance it and cook it at its best, let's review some rules.

Where it comes from

The salmon we consume generally comes from the northern seas and the rivers that flow into it. To make sure you buy a good product, check that it is traced, ask if it is a fresh or defrosted, farmed or wild product.

How to choose fresh salmon

If bred, the salmon has a uniform color and soft flesh, a little fatter and therefore more tasty than the wild one. The best specimens are those bred extensively, in conditions that simulate natural ones and in full respect of the environment. Most of the farmed salmon sold in Italy comes from Norway, at the forefront of sustainable farming systems. To check its freshness, check that the skin is free of dents and damaged parts and covered with a damp and gelatinous patina. The eyes must be bright, the flesh well attached to the bone.

Eye to the raw

Anyone wishing to eat it raw must know that the bred Norwegian salmon is the only one that can be eaten raw and not cut down. In all other cases it should instead be brought to very low temperatures, to eliminate the risk of food contamination.

In the gallery above, 10 perfect recipes to taste fresh salmon.