Tagliatelle al Salmone
Cuisines
Cooking Instructions
Cooking: 15 minutes
Notes:
Smoked salmon can be substituted for fresh salmon fillets for a deeper smoky taste.
Penne, fettuccine, or linguine can be used in place of tagliatelle pasta.
Single cream or cream cheese can be used as a lighter alternative to double cream.
Cook the Tagliatelle
Bring a large pan of salted water to a boil, add the tagliatelle pasta, and cook according to packet instructions until al dente, then drain and set aside.
Sauté the Salmon
Melt butter with olive oil in a skillet over medium heat, stir in garlic and finely chopped onion, and cook until softened. Add the diced salmon fillets, season with salt, black pepper, dried parsley, chilli flakes, and stock cube, then cook for 3 to 4 minutes until golden and cooked through before transferring to a plate.
Make the Cream Sauce
In the same skillet, melt additional butter and sauté garlic for a minute. Pour in the double cream, then stir in dried parsley, fish sauce, paprika, grated Parmesan cheese, and stock cube, simmering gently until the sauce thickens.
Combine and Serve
Add the cooked tagliatelle directly into the sauce, tossing until well coated. Fold in the sautéed salmon chunks, fresh basil leaves, and a squeeze of fresh lemon juice, then toss gently over low heat before serving hot.
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Ingredients
| Tagliatelle Pasta | 250g |
| Salmon Fillets | 300g |
| Butter | 1 tbsp |
| Olive Oil | 1 tbsp |
| Garlic | 1 tsp |
| Onion | ½ |
| Salt | To taste |
| Black Pepper | To taste |
| Dried Parsley | ½ tsp |
| Chilli Flakes | ¼ tsp |
| Stock Cube | 1 pinch |
| Butter | 1 tbsp |
| Garlic | 1 tsp |
| Double Cream | 285ml |
| Parmesan Cheese | 40g |
| Fish Sauce | 1 tsp |
| Paprika | ½ tsp |
| Dried Parsley | ½ tsp |
| Stock Cube | 1 pinch |
| Fresh Basil | 5g |
| Lemon Juice | 1 tbsp |
