Poached Salmon Tagliatelle

This dish reminds me of holidays – sitting outside a restaurant in the sun enjoying dinner after a long day of relaxing! The sauce is so simple – the main ingredient is the water the pasta is cooked in – so it really is a no fuss dinner that feels really special!

This recipe serves one – double up as needed.

Poached Salmon Tagliatelle

Recipe by Siun ClinchCourse: MainCuisine: ItalianDifficulty: Medium
Servings

1

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • 1 x 100g salmon fillet, skinned and boned

  • 500ml milk

  • 1 large clove of garlic, diced

  • Zest of half a lemon

  • 1 teaspoon plain flour

  • 30ml white wine

  • 500ml vegetable stock

  • 1 tablespoon cream

  • 1 tablespoon finely chopped flat leaf parsley

  • 10g grated parmesan

Directions

  • Add the milk to a small pot and bring to a gentle simmer over medium heat. When it starts to bubble, add the salmon and cook for 10 minutes. Keep an eye on this so it doesn’t bubble over – it shouldn’t be boiling. The milk may split and that’s fine – the milk will be discarded once the salmon is cooked. When the salmon is done, remove from the milk and leave to the side.
  • While the salmon is cooking, bring the vegetable stock to a boil in a large pot and cook the tagliatelle according to packet instructions. When the pasta is cooked, drain but reserve 125ml of the cooking water.
  • To make the sauce, heat a little bit of butter and olive oil over medium heat. Add the diced garlic and the lemon zest and cook for a minute. Then add the flour and stir for a minute or two before adding the wine, reserved stock, cream, parsley and pinch of salt and pepper (and some crushed red chilli flakes if you want). Bring the sauce to a gentle simmer over medium – high heat and leave to simmer away for around 10- minutes until it thickens slightly. Add the parmesan, give it a stir and in with the drained tagliatelle. Leave to simmer for another couple of minutes until the sauce is thickened – the tagliatelle will absorb a lot of the sauce so it won’t be very runny.
  • Chop the salmon into bite sized pieces and gently stir through the pasta.
  • Serve with freshly grated parmesan and fresh ground black pepper.
 

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2 Comments

  1. Hi Siun, still taking snapshots of your terrific recipes! They appear to be very doable!!! I have great time for your items, since the time that you , personally, came to my rescue, some weeks ago! Already tonight, I’m interested in your two spaghetti recipes. The ingredients for your recipes, are also very obtainable, everyday items. Now, I just need to be able to buy some time, to cook my great collection of recipes!😂! 👍👍🎉🎊🌻😊😀.

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