Salmon Tagliatelle Recipes

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' FRESH' SALMON TAGLIATELLE



' Fresh' Salmon Tagliatelle image

Inspired by a 'back of the packet' recipe on some fresh pasta at the local supermarket. Very cheap for two people. Eat it while it's hot!! The pasta and the sauce should be ready at the same time if you follow these instructions. Try not to overheat the creme fraiche as it can separate.

Provided by Sven Adult

Categories     Manicotti

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

200 g salmon, chop into small bite-size pieces
2 medium leeks
dill, finely chopped
2 tablespoons lemon juice
250 ml creme fraiche
500 g tagliatelle pasta noodles
1 teaspoon butter
salt and pepper

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.

Nutrition Facts : Calories 800.7, Fat 32.4, SaturatedFat 17.2, Cholesterol 217.9, Sodium 105.3, Carbohydrate 97.7, Fiber 5, Sugar 4.3, Protein 30

CREAMY SALMON TAGLIATELLE RECIPE



Creamy salmon tagliatelle recipe image

Get the family eating more healthy fish with this delicious creamy salmon tagliatelle recipe, packed with big chunks of tasty salmon. Taking just 20 minutes

Provided by Jessica Dady

Categories     Lunch

Time 20m

Yield Serves: 4

Number Of Ingredients 6

250g salmon fillet
1 concentrated vegetable stock pot (we used Knorr)
1 onion, chopped
200g tagliatelle
125g frozen peas
250ml crème fraiche

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.

Nutrition Facts : @context https, Calories 558 Kcal, Fat 33 g, SaturatedFat 18 g

SALMON TAGLIATELLE WITH CREAMY LEMON DILL SAUCE RECIPE - (4.3/5)



Salmon Tagliatelle with Creamy Lemon Dill Sauce Recipe - (4.3/5) image

Provided by cookism

Number Of Ingredients 16

For pasta:
2 eggs
150 g '00' flour, plus more for dusting
50 g semolina flour
salt
For salmon and sauce:
1 to 2 tbsp olive oil
400 g salmon fillets, skinned and pin bones removed
3 garlic cloves, crushed
11/2 cups cream
11/2 tbsp fresh dill, chopped
1 tsp Dijon mustard
Salt and black pepper, to taste
1 tbsp lemon juice
40 g Parmesan cheese, shaved
3 tbsp salmon roe

Steps:

  • 1. To make tagliatelle, mix '00' flour and semolina together and tip them onto a working surface. Form a well in the middle and crack in the eggs. Using a fork, beat the eggs and gradually incorporate the flour from the sides of the well. When a lumpy dough starts to form, it's time to get your hands working. 2. Knead the dough by pulling it away from you and rolling it back. Repeat until the flour is absorbed. Next, using the press-fold-turn action, knead the dough till elastic and smooth. Form into a ball and cover with plastic wrap. Leave it to rest for 30 minutes. 3. Divide the rested dough into 4 sections with a scraper and keep 3 sections covered with a plastic wrap. Flatten one section with your fingers and roll the dough through the pasta machine by starting with the widest setting. Fold the dough into half and run it through the machine a few more times. Subsequently, click a setting down and run the dough through until you reach your desired thickness. Flouring the pasta sheet periodically will prevent it from getting too sticky and make it easier to handle. The dough thickness for this recipe is No. 6 on our Ampia 150. Lastly, pass the pasta sheet through the tagliatelle attachment. Flour pasta to prevent strands from sticking and cover them with a plastic wrap before cooking. To cook pasta, season water with salt (3 liters of water + 1 tbsp of salt). When the water is boiling, add in pasta and cook for 4 to 5 minutes or till al dente. 4. While the pasta is cooking, make the sauce. Heat oil in a pan and fry the salmon for 1 to 2 minutes each side till crisp on the outside and pink on the inside. Remove from pan and cut into 2cm cubes. In the same pan, add in crushed garlic and cook till aromatic. Stir in cream, chopped dill and mustard. Bring to a boil, then reduce heat to a simmer for 5 minutes. When the sauce is thickened, season with salt and black pepper to taste. Next, add in lemon juice, salmon cubes and its juices. Cook for another 1 minute and gently toss pasta in the sauce to coat. Serve with salmon roe and shaved Parmesan.

SALMON TAGLIATELLE



Salmon Tagliatelle image

A nice light dinner which the kids love

Provided by linzmilner

Time 30m

Yield Serves 4

Number Of Ingredients 0

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

TAGLIATELLE WITH SMOKED SALMON CREAM SAUCE



Tagliatelle with Smoked Salmon Cream Sauce image

Provided by Lynda Hotch Balslev

Categories     Milk/Cream     Fish     Pasta     Quick & Easy     Salmon     Dill     Bon Appétit     Switzerland

Yield 4 First-course Servings

Number Of Ingredients 7

1 8-ounce bottle clam juice
1 cup whipping cream
1/4 cup chopped fresh dill or 2 teaspoons dried dillweed
1 teaspoon fresh lemon juice
12 ounces tagliatelle or linguine, freshly cooked
4 ounces smoked salmon, cut into thin strips
Lemon wedges

Steps:

  • Bring clam juice and cream to boil in heavy large skillet over high heat. Reduce heat and simmer until mixture thickens enough to coat spoon, whisking occasionally, about 10 minutes. Whisk in dill and lemon juice. Add tagliatelle and toss to coat. Remove skillet from heat. Add salmon; toss to combine. Season to taste with salt and pepper.
  • Divide pasta among 4 plates. Serve with lemon wedges.

TAGLIATELLE WITH SMOKED SALMON



Tagliatelle With Smoked Salmon image

This quick-fix 1-dish meal is from the *Italian Cookbook 2* of the Australian Womens Weekly cookbook series, is definitely company-worthy & showcases 3 of my favorite ingredients - fresh asparagus, smoked salmon & leek. The sauce is rich & the dish follows the Italian tradition of a lrg portion of pasta that is lightly sauced & then served w/an Italian salad + garlic bread. (Time does not include time to cook the asparagus as cooking method is optional). *Enjoy* !

Provided by twissis

Categories     One Dish Meal

Time 30m

Yield 6 1-Dish Servings, 6 serving(s)

Number Of Ingredients 13

1/2 lb fresh asparagus (cut in 1-in lengths)
2 ounces butter
1 small leek (sliced)
1 garlic clove (crushed, I use 2)
2 tablespoons brandy
2 cups cream
1 teaspoon tomato paste (see note)
1/2 teaspoon Tabasco sauce
6 1/2 ounces smoked salmon (thinly sliced & cut in 1-in strips)
1 tablespoon fresh dill (chopped)
1 lb tagliatelle pasta noodles (may use fettucine)
3 teaspoons capers (drained)
salt & pepper (to taste)

Steps:

  • Boil, steam or microwave asparagus pieces til tender, drain well & set aside.
  • Heat butter in a lrg skillet & add leek + garlic. Cook over med-heat (stirring) till leek is soft.
  • Reduce heat to simmer. Add brandy, cream, tomato paste & Tobasco sauce. Simmer gently (uncovered) for approx 5 min or till slightly thickened.
  • Add asparagus, salmon + dill. Stir to mix, season w/salt & pepper to taste & remove from heat.
  • While you prepare the sauce, add pasta to a lrg pan of boiling water. Boil (uncovered) till just tender & drain well.
  • Divide cooked pasta & sauce among 6 bowls or dinner plates & sprinkle ea with 1/2 tsp capers. Serve immediately.
  • NOTE: If you are not going to have a use for the remains of a can of tomato paste & are at all like me, leave it out & do what works for me. Seed & dice a lrg tomato & add to the sauce in place of & at the same time you would have added the tomato paste. :-).

Nutrition Facts : Calories 662.5, Fat 37.2, SaturatedFat 21.5, Cholesterol 180.1, Sodium 408.2, Carbohydrate 60.5, Fiber 3.7, Sugar 2.9, Protein 19.7

SMOKED SALMON TAGLIATELLE



Smoked Salmon Tagliatelle image

Very quick cooking for anyone. Very delicious smoked salmon Tagliaelle.

Provided by chocolaterocks

Time 25m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Slice 2 of the leeks long anf fine.
  • Heat the 0.5 tblsp of oil in a frying pan.
  • Gently fry the onionsin the oil.
  • Add the 100g of Philadelphia.
  • Add the milk.
  • Add the lemon juice.
  • Stir it on a low heat.
  • When soft pour it over the drained Tagliatelle.
  • Add the 125g of sliced smoked salmon and ad the freshly grind pepper.
  • Serve on nice plate to eat.

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