PIIMM: Creamy Salmon Tagliatelle
I can be quite predicatable with food, and have a few shareable meals. So I have decided to create a little series: Put it in My Mouth. Here I will post My favourite meals, snacks, and desserts. Feel free to try them for yourself, or invite Me to dinner and show Me your culinary skills. First of the series: salmon tagliatelle.
PUT IT IN MY MOUTHRECIPESDATE IDEAS
Creamy Salmon Tagliatelle
Tender cubes of salmon in a garlicky cream sauce with lemon and parsley, tossed through thick ribbons of pasta. Serves four (ish), with a generous sauce that is made for mopping up with a slice of baguette.
Ingredients
350g dried tagliatelle (or pappardelle)
2 tablespoons olive oil
3 garlic cloves, peeled and pressed
1 large onion, peeled and diced
700g salmon fillets, skinned and cut into small cubes
175 ml double cream
1 small bunch of fresh flat-leaved parsley, washed and chopped
1/2 lemon, zested
1 teaspoons sea salt
1/2 teaspoons freshly ground black pepper
150 ml starchy pasta cooking water, reserved
1 cups peas, defrosted (optional)
1 handful of spinach (optional)
Steps
1. Prepare everything: Peel and dice the onion, press the garlic, chop the parsley, zest the lemon and cut the salmon into small cubes. Having everything ready makes the cooking itself quick and calm.
2. Cook the pasta and save some water: Bring a large pan of well-salted water to the boil and cook 350g dried tagliatelle (or pappardelle) according to the packet instructions, until just al dente. Just before draining, scoop out 150ml starchy pasta cooking water, reserved in a mug and set it aside, then drain the pasta.
3. Soften the onion: While the pasta cooks, warm 2 tablespoons olive oil in a large, deep frying pan over a medium heat. Add 1 large onion, peeled and diced with a pinch of 1 teaspoons sea salt and cook gently until soft and translucent, stirring occasionally.
4. Add the garlic: Stir in 3 garlic cloves, peeled and pressed and cook for about a minute, until fragrant. Keep the heat moderate so the garlic softens without turning bitter.
5. Cook the salmon: Add 700g salmon fillets, skinned and cut into small cubes to the pan and cook for 3 to 4 minutes, turning gently, until the pieces are just opaque on the outside. They will finish cooking in the sauce.
6. Make the sauce: Reduce the heat to low and pour in 175ml double cream. Add the remaining 1 teaspoons sea salt, 0.5 teaspoons freshly ground black pepper and 0.5 lemon, zested. Let the sauce bubble softly for 2 to 3 minutes until it thickens slightly and the salmon is cooked through.
7. Combine: Tip the drained pasta into the pan along with most of 1 small bunch of fresh flat-leaved parsley, washed and chopped. Toss gently, adding the reserved pasta water a tablespoon or two at a time, until the sauce coats every ribbon smoothly. You will probably need only part of it, so pour away whatever is left. Taste and adjust the seasoning.
8. Optional finishing touches: If you would like extra colour and freshness, fold in 1 cups peas, defrosted (optional) and 1 handful of spinach (optional) now, then toss for a minute until the spinach has wilted and the peas are warmed through.
9. Serve: Divide between warm bowls and scatter over the remaining parsley. The sauce is generous, so put a sliced baguette on the table and invite everyone to mop up what is left in their bowl.
Notes
Ingredients suggestions: I love Sainsbury's Taste the Difference pappardelle for pasta, and Terra Delyssa extra virgin olive oil.
Need to swap? Please do. This isn't a strict recipe - if you need to lighten the oil, cream or swap the salmon for prawns, go right ahead.
Storage
Cool any leftovers and refrigerate within two hours of cooking, in an airtight container. Eat within 2 days. Reheat gently in a pan with a splash of water or milk until piping hot all the way through, and only reheat once.
Cream sauces tend to split when frozen, so freezing is not recommended.
Dessert
M&S crumble and custard. Yes, I am obsessed.
Wine pairing
Wairau Cove Sauvignon Blanc
Enjoy!
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