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- Salmon Tagliatelle with Dill
Salmon Tagliatelle with Dill
Ingredients
Step by step process
Sauce
- 1
Salmon tagliatelle starts with the fish. Pat the salmon dry, remove the skin if needed, cut it into large cubes and season lightly with salt.
- 2
Finely chop the shallot and mince the garlic. Grate a little zest from the lemon, then squeeze out its juice.
- 3
Heat the olive oil in a large pan. Add the shallot and saute gently for about 3 minutes until soft.
- 4
Add the garlic and let it become fragrant. Slip in the salmon cubes and sear them quickly on each side, just until they hold together.
TIP:Pat the salmon dry well before searing, heat the pan properly, and do not overcrowd the pieces. Sear them briefly over high heat and turn them only once they release from the pan on their own. This way, the salmon stays juicy and does not fall apart.
- 5
Take your time. Pour in the cream, add half the Parmesan and a little lemon zest, then simmer gently for 3 to 4 minutes.
TIP:Add the cream to the sauce only at the end and heat it briefly without boiling to prevent curdling. If you need to thin the sauce, use milk instead and apply gentle heating.
- 6
Season the sauce with lemon juice, black pepper and salt if needed. Stir in the chopped dill and take the pan off the heat.
Pasta
- 7
Meanwhile, boil the water. Bring a large pot to a boil, salt it and cook the tagliatelle to al dente per the package.
- 8
Before draining, reserve about half a cup of the pasta water, which will help loosen and bind the sauce.
Serving
- 9
Combine everything now. Transfer the cooked tagliatelle straight into the pan with the sauce and toss gently so the salmon stays intact.
- 10
If the sauce is too thick, add a splash of the reserved pasta water and stir briefly until it turns silky.
- 11
And that is it. Divide the tagliatelle among plates, sprinkle with the remaining Parmesan and serve right away while creamy.
More tips:
Do not cook the salmon in the pan for too long so it stays juicy and does not break into small flakes in the sauce.
If you want a lighter, fresher flavor, replace some of the dill with flat-leaf parsley and add a little more lemon juice.
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