Fresh 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.

' FRESH' SALMON TAGLIATELLE

Steps:

• Boil a large pan of water, 3 to 4 litres, for the pasta.
• Chop leeks into thin rings.
• Finely chop dill.
• Separate salmon into small bite-size pieces.
• In a separate saucepan, gently soften the leeks in the butter for 2 to 3 minutes.
• Put the pasta in the boiling water, then add the creme fraiche to the leeks.
• Warm the creme fraiche until it becomes a liquid (less than a minute).
• Add the salmon and lemon/lime juice.
• Stir until the salmon just turns pink/opaque (1-2 minutes) then turn the heat off.
• Fresh Pasta should be ready 4 minutes after being put in the water.
• Take the pasta to the sink and splash some cold water into the pan to stop the pasta cooking and then drain it.
• Drizzle a little olive oil over it to stop it from sticking to itself.
• Serve pasta onto large plates and then spoon over the salmon and dill sauce.
• Salt and pepper to taste.