Salmon Tagliatelle Food
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
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
' FRESH' SALMON TAGLIATELLE
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
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
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