Salmon Tagliatelle Recipes

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.

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.

Steps:

• You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
• While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
• Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
• Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.