Creamy Salmon Tagliatelle Recipe
Today, we have a sumptuous recipe that’s bound to become a family favourite: Our Creamy Salmon Tagliatelle Recipe. This dish brings together the rich, luxurious taste of salmon with the velvety texture of a cream cheese sauce, all perfectly complemented by the freshness of lemon and parsley. It’s a meal that promises both comfort and a burst of flavour, perfect for any occasion.
History
Salmon has been a staple in European cuisine for centuries, prized not only for its flavour but also for its nutritional benefits. This recipe combines elements of Italian and British culinary traditions, melding the classic pasta dish with the heart-healthy salmon. The inclusion of cream cheese in the sauce is a modern twist, providing a creamy consistency without the heaviness of traditional cream sauces.
Serving Suggestions
Creamy Salmon Tagliatelle pairs wonderfully with a crisp green salad tossed in a light vinaigrette. For a bit of added texture, serve with a side of garlic bread, perfect for mopping up any leftover sauce. A chilled glass of white wine, such as a Sauvignon Blanc or Chardonnay, would also complement the dish beautifully.
Storing Instructions
Store any leftovers in an airtight container in the refrigerator for up to two days. For longer storage, you can freeze the dish. Place it in a freezer-safe container, where it will keep for up to one month. When ready to enjoy, thaw overnight in the refrigerator.
Reheating Instructions
To reheat, transfer the tagliatelle to a pan and warm over medium heat, stirring occasionally, until heated through. You may need to add a splash of vegetable stock or water to restore the creamy consistency. Alternatively, you can reheat in the microwave on medium power for 2-3 minutes, stirring halfway through.
Conclusion
We hope you enjoy making and savouring this delightful Creamy Salmon Tagliatelle. It’s a dish that’s sure to impress both your family and guests. Don’t forget to share your thoughts and variations in the comments below, and subscribe to our newsletter for more delicious recipes!
How to Make Creamy Salmon Tagliatelle Recipe
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Creamy Salmon Tagliatelle Recipe
Description
Indulge in the rich and comforting flavours of our Creamy Salmon Tagliatelle Recipe. This delightful dish combines perfectly cooked tagliatelle with tender chunks of salmon, all enveloped in a luscious cream cheese sauce. Bright green peas and a touch of lemon zest add freshness, while a garnish of parsley elevates the presentation. It’s a perfect meal for any occasion, offering both warmth and a burst of zesty flavour.
Ingredients
Instructions
Cook the Pasta:
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Boil the Tagliatelle
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions until al dente. Drain and set aside.
Poach the Salmon:
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Prepare the Salmon
In a large frying pan, add the hot vegetable stock and place the salmon fillet in the pan.
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Poaching Time
Cover and poach over medium-low heat for about 5 minutes, turning halfway through, until the salmon is just cooked. Remove the salmon from the pan and flake into large chunks.
Prepare the Sauce:
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Sauté the Shallots
In the same frying pan, add the butter and heat over medium heat. Add the chopped shallots and cook until softened, about 2-3 minutes.
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Create the Creamy Base
Pour in the reserved stock and bring to a simmer. Add the cream cheese, stirring until it melts and combines with the stock to form a creamy sauce.
Add the Vegetables:
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Incorporate the Peas
Add the frozen peas to the sauce and cook for 2-3 minutes until tender. Season with salt and pepper to taste.
Combine Everything:
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Mix Pasta and Sauce
Add the cooked tagliatelle to the pan with the sauce and toss to combine.
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Add Salmon and Lemon
Gently fold in the flaked salmon chunks. Squeeze in the juice of one lemon and add the zest for a fresh, zesty flavour.
Serve and Garnish:
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Plate the Dish
Divide the creamy salmon tagliatelle among plates.
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Finishing Touches
Garnish with chopped fresh parsley and a drizzle of olive oil. Serve immediately.
Equipment
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- Amount Per Serving
- Calories 650kcal
- Calories from Fat 270kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 12g60%
- Cholesterol 90mg30%
- Sodium 600mg25%
- Potassium 700mg20%
- Total Carbohydrate 65g22%
- Dietary Fiber 6g24%
- Sugars 5g
- Protein 35g70%
- Vitamin A 700 IU
- Vitamin C 20 mg
- Calcium 100 mg
- Iron 3 mg
- Vitamin D 450 IU
- Vitamin E 2 IU
- Vitamin K 50 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a richer flavour, you can use homemade vegetable stock instead of store-bought.
- If you prefer a stronger lemon taste, add a bit more lemon zest or juice to the sauce.
- For a gluten-free version, use gluten-free tagliatelle.
- You can substitute the salmon with smoked salmon for a different twist.
- Adjust the seasoning to your taste preferences, adding more salt or pepper as needed.
- This dish can be made with fresh peas when in season; just blanch them briefly before adding to the sauce.
Frequently Asked Questions
Yes, fresh salmon works wonderfully in this recipe. Ensure it is cooked through during the poaching step for the best texture and flavour.
To make it healthier, you can use whole wheat tagliatelle and low-fat cream cheese. You can also add more vegetables, such as spinach or broccoli, to increase the nutritional content.
Yes, you can prepare the sauce and poach the salmon ahead of time. Store them separately in the refrigerator. When ready to serve, cook the tagliatelle, then combine everything and heat through.
If you need a substitute for cream cheese, mascarpone or thick Greek yoghurt can provide a similar creamy texture. Ensure any substitutions are seasoned to your taste.
Absolutely! Use a dairy-free butter substitute and a plant-based cream cheese alternative to make the dish dairy-free. Ensure the substitute products are suitable for cooking.
Keep an eye on the salmon while poaching and remove it from the heat as soon as it is just cooked through. It will continue to cook slightly from the residual heat after being removed from the pan.
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Fiona O'Sullivan
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