CREAMY SALMON TAGLIATELLE RECIPE
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
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
CREAMY SALMON PASTA
Indulge in this creamy salmon dish for two. It's comforting and filling, and ready in just 30 minutes. Serve with a green salad
Provided by Anna Glover
Categories Dinner
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1140 calories, Fat 77 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.23 milligram of sodium
LEMONY SMOKED SALMON & SPINACH TAGLIATELLE
Reader Rachel May shares her speedy recipe for silky pasta with greens, zesty lemon, basil and cream cheese
Provided by Good Food team
Categories Main course
Time 25m
Number Of Ingredients 8
Steps:
- Cook the pasta following pack instructions. Meanwhile, heat the oil in a large saucepan and cook the garlic for 1-2 mins until softened. Add the spinach and continue to cook until just wilted. Stir through the cream cheese, lemon zest juice and, and some black pepper.
- Drain the pasta but reserve a few spoonfuls of the cooking water. Add the salmon, basil and pasta to the sauce, along with the cooking water to loosen it a little. Toss together and season with more pepper, to taste, before serving.
Nutrition Facts : Calories 756 calories, Fat 45 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 4.4 milligram of sodium
HOT SMOKED SALMON & DILL SPAGHETTI
A healthy pasta dish with hot smoked salmon and dill - just five ingredients needed and ready in 30 mins
Provided by Mary Cadogan
Categories Supper
Time 30m
Number Of Ingredients 5
Steps:
- First prepare the salmon. Flake the salmon into mouthful-sized chunks in a bowl. Bring a large pan of generously salted water to the boil.
- Cook the pasta. Feed the spaghetti into the pan, give it a stir, then cook at a rolling boil, stirring occasionally to keep the strands separate, until the pasta is just tender but with a bite. Check the cooking time on the pack, as it does vary. When the pasta is almost done, throw in the peas.
- Finish the dish: remove any tough stalks from the dill, then chop the fronds fairly roughly. Reserve about 4 tablespoons of the pasta water, then drain the pasta and peas and return them to the pan with the reserved water. Set over a very low heat, then toss in the salmon, dill, crème fraîche, salt and plenty of freshly ground black pepper. Toss everything together lightly and heat through briefly, then serve.
Nutrition Facts : Calories 470 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 77 grams carbohydrates, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.85 milligram of sodium
SALMON AND PEA TAGLIATELLE
From Blake Royer's "Dinner Tonight" column at Serious Eats. He recommends the fresh pasta over the dried.
Provided by DrGaellon
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 601, Fat 10.3, SaturatedFat 2.2, Cholesterol 136, Sodium 130.8, Carbohydrate 91.6, Fiber 5.4, Sugar 8.1, Protein 34.3
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- Cook the pasta in a large saucepan of boiling salted water, according to the packet instructions or until al dente. Drain well and return to the saucepan.
- Meanwhile, place the salmon in a large frying pan with a lid. Pour over the hot stock and cover. Poach over a medium-low heat for 5 minutes, turning halfway or until just cooked. Remove the salmon from the pan and strain the stock into a jug. Flake the salmon into large chunks.
- Wipe the frying pan clean, put over a medium heat and add the butter. When melted, add the shallots and cook for 2-3 minutes, until beginning to soften. Pour in the strained stock and cream. Simmer for a few minutes, then add the peas and plenty of black pepper. Cook for 2-3 minutes, until the peas are tender and the sauce has thickened slightly.
- Add the cream and pea mixture to the hot, cooked pasta, along with the parsley and mint. Toss together well to combine, then gently stir in the salmon. Divide between bowls and serve immediately.
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