Creamy Salmon Tagliatelle Food

CREAMY SALMON TAGLIATELLE

Steps:

• Measure and prepare all ingredients first so to be precise if count the Weight Watchers Propoints. The only preparation is to slice the salmon in little stripes or cubes.
• Put a pan with plenty of water and a some salt on the cooker. While it warms up prepare the sauce: warm the oil in a large non stick pan then put the salmon in. Add the juice of a lemon: the quantity depends on your taste, personally I squeeze a whole lemon in it! When the salmon becomes lighter in colour put the heat to minimum.
• If the water is now boiling this is a good time to put the pasta in and give it a good mix. While the pasta cooks use a little water to thin the creamy cheese in a bowl. Pour the cheese in the pan with the salmon and mix well. Add a little pepper if you like and salt to taste, I didn't add any because the smoked salmon is salty enough! Mix well.
• When the pasta is cooked take a cup of the water and keep it for later before draining the pasta. Pour the pasta directly in the sauce and mix well. If it is a little dry add the reserved water until it has the right consistency.
• In 15 minutes our creamy salmon tagliatelle are ready to be served! Add a little grated lemon peel and some finely chopped parsley to decorate each plate, to make it really elegant. We say in Italian: anche l'occhio vuole la sua parte, which means: also the eye wants its enjoyment!
• Did I already say that this pasta dish is delicious? And I must admit that I am not a great fan of smoked salmon, but the creamy cheese makes the taste more delicate so I enjoy this dish thoroughly... Try it for your next dinner party and let me know in the comments below or my facebook page what you think of it! Buon appetito! by Giovanna Buono

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.

TAGLIATELLI WITH A CREAMY SMOKED SALMON SAUCE

Steps:

• Cut the salmon, the onion and the chives in little pieces.
• Boil water for the tagliatelli.
• 'Glaze' the onion.
• Add the wine.
• Boil 'till it becomes 'like glue'.
• Add the salmon, the cream and the tomato paste.
• Reduce 'till it becomes a creamy sauce.
• Put the tagliatelli in the water.
• Serve the tagliatelli with the sauce.
• If you want you can add tabasco.
• Yummy.

TAGLIATELLE WITH SAFFRON, SEAFOOD, AND CREAM

Steps:

• Soak the saffron in the white wine. Add a little oil and the garlic to a frying pan, and cook until softened. Add the clams and mussels, shake the pan around, and add the white wine and saffron mixture. Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
• Then, lay the rest of the seafood, parsley, and the cream on top. Simmer for 3 to 4 minutes and season to taste. Cook the tagliatelle in salted, boiling water until al dente. Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil.

PASTA WITH SMOKED SALMON, WHITE WINE, CREAM & CHIVES

Steps:

• Melt butter in a large frying pan over medium low heat.
• Add shallots and garlic and cook, stirring occasionally, until soft, 5 minutes.
• Add wine and simmer until reduced by half, 3 minutes.
• Add cream, lemon zest and juice, chives and salmon.
• Heat over medium low heat, without boiling, until hot through, 1 minute.
• Add salt& pepper to taste.
• Meanwhile, cook pasta, drain, reserving 1/2 cup pasta water.
• Add pasta to the sauce.
• Toss well to coat, adding reserved water as needed.
• Stir through chopped parsley, if using.
• Top with Salmon roe, if using.
• Serve immediately.

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.

TAGLIATELLE WITH SMOKED SALMON CREAM SAUCE

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.

CREAMY SALMON PASTA

Steps:

• You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
• While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
• Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
• Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.