Fresh Salmon Tagliatelle Food

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.

' 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.

SMOKED SALMON TAGLIATELLE

Steps:

• Cook the tagliatelle according to packet instructions.
• Meanwhile, fry the garlic in butter for 2 minutes Add the wine and boil for 3 minutes Add the cream and simmer for 2 minutes
• Drain the pasta and return to the pan. Fold in the sauce with half the sliced salmon, the spinach leaves and dill.
• Transfer to a large platter and top with the remaining salmon.

SALMON AND PEA TAGLIATELLE

Steps:

• Bring a pot of salted water to a boil. Cook the pasta - the fresh should be cooked tender, the dried should be cooked al dente.
• In a small pot, bring the stock to a boil. Add the shallots and peas and season with salt and pepper. Cook until peas are tender.
• In a skillet, heat oil until it shimmers. Place salmon in pan skin-side up and cook until cooked 3/4 through. Flip skin-side down and finish cooking. Flake salmon gently, discarding skin.
• Drain pasta and return to cooking pot. Add yogurt, pea mixture and parsley. Toss well to combine, then stir in flaked salmon. Serve hot.

SEAFOOD TAGLIATELLE

Steps:

• Cook pasta following packet instructions. Drain, reserving a little pasta water. Return to pan with reserved water. Drizzle over half the oil and keep warm.
• Heat remaining oil in a non-stick pan. Add seafood. Heat through for 3-4 minutes until seafood is hot.
• Add seafood to pasta with lemon juice and tomatoes. Toss to mix. Add chilli (if using) for extra spice. Heat through until hot.
• Season to taste with salt and pepper. Serve with parsley and garnish with extra lemon slices.