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Tagliatelle with Salmon and Dill
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Source: https://recipheon.com/en/recipes/main-dishes/tagliatelle-with-salmon-and-dill
About this recipe
Tagliatelle with salmon and dill is a delicate dinner with pieces of fish in a creamy sauce. Salmon needs only a brief sear to stay juicy and hold together when tossed with the pasta. Garlic gives the sauce a savory backdrop, while dill complements the fish and freshens the dish. Wide tagliatelle ribbons hold the creamy sauce better than a small pasta shape. Serve immediately, while the sauce is warm and the salmon remains in distinct pieces.
Ingredients
250 g tagliatelle
220 g salmon fillet
120 ml cream
1 bunch dill
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Cook the tagliatelle al dente according to the package instructions, usually 7–9 minutes, and reserve a few tablespoons of the cooking water.
Run your fingers over the fillet, remove any bones you can feel and any skin, then pat the fish dry. Dice the salmon and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook in a dry nonstick frying pan for 2–3 minutes, turning gently. Add the finely chopped garlic and heat for another 30 seconds.
Pour the cream into the pan with the salmon and simmer over low heat for 3–4 minutes, until the sauce thickens slightly and the fish is cooked but still juicy. Check the thickest piece: the flesh should be opaque and flake easily. If the sauce thickens before the fish is ready, loosen it with a little reserved pasta water.
Add the tagliatelle to the salmon and cream, sprinkle in the chopped dill, and toss gently so the fish does not break up.
Divide the tagliatelle between plates, handling the salmon gently to keep it in pieces. Serve immediately; further heating dries out the fish, and the pasta absorbs the sauce.
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