Salmon Tagliatelle With Creamy Lemon Dill Sauce Recipe 435 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.

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

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.

LEMON DILL SAUCE FOR SALMON

Steps:

• Heat cream cheese and lemon juice in a saucepan over medium heat and whisk until smooth. Slowly whisk in milk until incorporated and continue to heat until warmed through. Season with dill, salt, and pepper.

SALMON WITH LEMON AND DILL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
• Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

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.

LEMON-DILL SAUCE FOR SALMON

Steps:

• Whisk mayonnaise, sour cream, mustard, lemon zest, lemon juice, Cajun seasoning, and dill together in a bowl until well blended.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly.
• Place salmon skin side down on foil.
• Sprinkle with lemon-pepper and onion salt.
• Top with onion and lemon and dot with butter.
• Fold foil around salmon; seal tightly,.
• Bake at 350° for 20 minutes.
• Open foil carefully, allowing steam to escape.
• Broil 4-6 inches from the heat for 8-12 minutes or until the fish flakes easily with a fork.
• Combine remaining ingredients in a bowl until smooth.
• Serve the sauce with the salmon.

' 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.

SALMON WITH CREAMY LIME- DILL SAUCE

Steps:

• Spray broiler pan with cooking spray. Place salmon in the pan, skin side down.
• In a small bowl, combine 1/2 the mustard with 1 tablespoon dill and spread on the salmon.
• Broil salmon for 10 to 12 minutes until just opaque in middle.
• In another small bowl, combine remaining ingredients until creamy; pour over fish.

BAKED LEMON SALMON WITH LEMON-DILL SAUCE

Steps:

• Preheat the oven to 450'. Lightly grease a baking dish with olive oil.
• Place two-thirds of the lemon slices in the greased baking dish. Place the salmon fillet on top of the bed of lemons, cover it with the remaining slices, drizzle with olive oil, and sprinkle with salt and pepper. Bake for 20-25 minutes, until the salmon is a light pink on the outside and a deeper pink inside. Remove from the oven and serve with the lemon-dill sauce.
• To prepare the lemon-dill sauce; in a food processor or blender, beat the heavy cream and sour cream until thick. Add the lemon juice, dill, salt and pepper and blend until combined. Refrigerate until ready to serve.