Salmon And Green Vegetable Tagliatelle Recipe

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:

  • 500 g of Fettuccine pasta

  • 800 g of salmon, cubed

  • 3 tablespoon of soy sauce (japanese)

  • 200 g of courgette, sliced

  • 75 g of red onion, chopped

  • 200 ml of milk

  • 300 ml of sour cream

  • 125 g of fresh spinach

  • 250 g of frozen peas

  • 1 of lemon (2 tbspoon juice and zest)

  • 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.

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