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
Servings: 4
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.
Cut the salmon into cubes and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Fry in a dry nonstick skillet for 2–3 minutes, turning gently. Add the finely chopped garlic and heat for another 30 seconds.
Pour the cream into the skillet with the salmon and cook over low heat for 3–4 minutes, until the sauce thickens slightly and the fish is cooked through but still juicy.
Add the tagliatelle to the salmon and cream, sprinkle in the chopped dill, and toss gently so the fish does not break up.
Serve immediately so the tagliatelle stays creamy and the pieces of salmon do not break apart from mixing too long.
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