Salmon and Asparagus Tagliatelle

Salmon and Asparagus Tagliatelle

Salmon and Asparagus Tagliatelle


Serves 6


Preparation Time:  20 mins


Cooking Time: 3 - 6 mins



We have been experimenting with easy one pot dishes for entertaining that usually comprise pasta.

This one is fresh poached salmon in white wine with asparagus and petit pots, however on this occasion I also added green beans and sweetcorn.   You can add whatever you like.


This was served with Créme Frâiche separately, chopped fresh parsley and fresh Parmesan shavings and looked

rather spectacular, however the above image shows the dish without the garnishing!


This dish looks pretty and tastes absolutely great!




Ingredients


  • 250g pack of fresh tagliatelle, cooked in boiling salted water according to manufacturer's instructions
  • 4 x fillets of Atlantic Sock-eyed salmon fillets
  • Half to one glass of white wine
  • 4 knobs butter
  • fresh herbs - i.e. tarragon, fines herbes, etc.
  • 2 bunches of asparagus, washed, trimmed and steamed for 3-4 mins
  • 1 cup of petit pois
  • 1 cup of sweetcorn (optional)
  • 1 pack of green beans, chopped (optional)
  • Olive Oil
  • Juice and zest of one unwaxed lemon
  • Sea salt
  • Freshly ground black pepper



Garnish:


  • Spoonfuls of Créme Frâiche
  • Sprinkling of fresh chopped parsley
  • Sprinkling of fresh Parmesan shavings




AND THIS IS WHAT YOU DO....


  1. Place four knobs of butter in the base of a pyrex dish and place the salmon fillets on top, then pour over the white wine and fresh herbs, if you wish.   Cover with a lid and microwave on medium setting for no more than 5-6 minutes.

  2. Quickly remove the skins whilst hot and allow to rest but leave the salmon covered to retain all the moisture.

  3. Wash and trim the asparagus and steam 3-4 mins, then chop each stem into three pieces.

  4. Cook the pasta in salted boiling water and add the peas (and sweetcorn if using) two minutes before the end of cooking time, drain, cover and set aside.

  5. To assemble, pour the pasta and veg into a large serving dish. 

  6. Drizzle with olive oil and lemon juice and add the zest.

  7. Add the salmon and adjust the seasoning.    Gently mix.

  8. Finally, serve with spoonfuls of Créme Frâiche, sprinklings of fresh chopped parsley and fresh Parmesan shavings.



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