Salmon And Green Vegetable Tagliatelle
Salmon And Green Vegetable Tagliatelle. Cook fettuccine according to package directions. In a large saucepan, combine the sauce mix, milk, water, salt, pepper and remaining butter. Put pasta on plates, top with salmon, and drizzle with the sour-cream mixture. Watch our video tutorial to learn how you can make this delicious Tagliatelli with Spinach and Salmon! Creamy salmon tagliatelle is a classic pasta dish served in Italy during festive days, like Easter, Christmas or any Sunday. To cook Salmon And Green Vegetable Tagliatelle you need 11 ingredients and 8 steps easily.
The ingredients needed to make Salmon And Green Vegetable Tagliatelle:
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500 g of Fettuccine pasta
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800 g of salmon, cubed
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3 tablespoon of soy sauce (japanese)
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200 g of courgette, sliced
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75 g of red onion, chopped
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200 ml of milk
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300 ml of sour cream
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125 g of fresh spinach
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250 g of frozen peas
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1 of lemon (2 tbspoon juice and zest)
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splash of olive oil
Steps to make Salmon And Green Vegetable Tagliatelle:
- Boil pasta in water with lots of salt until al dente.
- Fry salmon cubes in fryingpan with olive Oil to give colour, season with Pepper and 1 tbspn soya sauce, when almost done put in a bowl
- Chopp and Sweat onion
- Add sour cream and milk 2 tblspn each of lemon juice + zest and soya sauce. The sauce will split but after a bit of cooking it comes back together
- Add peas and courgette to sauce
- Put spinach Into pasta
- Put salmon Into sauce and finish cooking it then pour Into pot with spinach and pasta
- Enjoy !
Spray small rimmed baking pan with nonstick spray. Arrange lemon slices over the top of each filet and dash with a little salt and pepper. In the meantime, heat a large skillet over medium-high heat. The skin should remove easily from the fish. Discard the skin and flake the salmon gently.
