Creamy Salmon Tagliatelle Recipes

CREAMY SALMON TAGLIATELLE RECIPE

Steps:

• Heat the oven to 220°C/428°F/Gas Mark 7. Put the salmon on a lined baking tray and cook in the oven for 15 minutes.
• Bring 1ltr of salted water to the boil. Add the vegetable stock pot and onion and then stir to combine and plunge in the tagliatelle. Return to the boil and cook for 5 minutes.
• Add the peas to the pasta pan and cook for 3 minutes until the peas and pasta are tender. Drain the pasta, reserving just a little stock in the base of the pan.
• Return the pasta to the pan with the crème fraiche. Remove the salmon from the skin and add in chunks to the pan. Gently stir to combine. Season with salt and ground black pepper.

CREAMY SALMON TAGLIATELLE

Steps:

• Season the salmon (room temperature) with salt and pepper and fry in a pan with a little olive oil for about 6 minutes (4 minutes skin side down). Then set aside.
• Now the pasta. Bring well-salted water to a boil in a pot and add the tagliatelle. Cook 2 minutes less than indicated on the package.
• Then add 1 tablespoon butter and finely chopped onion and garlic to the pan (in which you fried the salmon).
• Cut the cherry tomatoes in half and add them together wine some tomato puree in a pan. Mix well.
• In the meantime, remove the skin from the pan-seared salmon and shred it with a fork. Place the salmon pieces in the pan and add white wine.
• When the pasta is almost al dente, move it from the pot with a little water straight to the pan. Add the juice and lemon zest and mix.
• Pour in the cooking cream, add the Parmesan cheese, and season with salt and pepper to taste. Stir again and cook for about 2 minutes. Finally, turn off the heat and garnish with fresh parsley.

SMOKED SALMON TAGLIATELLE WITH PARMESAN CREAM

Steps:

• Cook the tagliatelle in a large pan of boiling salted water -- the bigger the pan, the less chance of sticking -- giving it a stir occasionally. This can take between eight to 13 minutes from boiling -- check the packet instructions.
• Cut the smoked salmon into long strips and mix with the basil. Pour the cream into a pan and bring to the boil, then boil for one minute until it begins to thicken. Stir in four tablespoons of the Parmesan and season with pepper.
• Drain the pasta and toss with the Parmesan cream, then fold in the smoked salmon and basil mixture until nicely combined. Divide among warmed, wide-rimmed bowls and garnish with extra basil to serve.

SALMON TAGLIATELLE

Steps:

• Preheat oven to 190C 170C/fan, cook salmon as oer instructions on packet, meanwhile bend each spear unitl it snaps, discard the ends and cut in half.
• cook the pasta as per pack instructions, add the vegetables and return to the boil, simmer for 4 minutes.
• Falke the salmon fillets, drain the vegetables and pasta, mix with the salmon, creme fraiche and lemon zest, season with black pepper