Salmon Pesto Tagliatelle
This recipe might look like it needs a lot of effort, but it is pretty easy and there is room for creativity.
EQUIPMENT (click pictures for details)
Ingredients
- 200 gr fresh egg tagliatelle
- 2 tbsp coriander pesto sauce
- 250 gr salmon loin skinless
- 6-8 pcs coarsely chopped whole almonds
- ½ pc lemon juice
- 6 pcs caper berries or 12 capers
- 200 gr cabbage
Instructions
- Wash and clean the cabbage then blanch in salted water for 2 minutes or until tender then transfer to an iced water bath.
- Use the same water to boil the tagliatelle for 3 to 5 minutes depending on the size and stir a few times to prevent the pasta from sticking together. Follow instructions on the package if you prefer store bought pasta.
- Warm the coriander pesto and add a little water from the cooking water (pasta) to dilute the pesto sauce.
- Drain the tagliatelle, stir well into the pesto sauce to combine and season to taste.
- Season the salmon fillet with salt and pepper and pan fry it in olive oil with a knob of butter over a medium heat. Baste the salmon to prevent it from drying out.
- Add and toast the almonds with the salmon, squeeze fresh lemon over it, and add caper berries to warm before serving.
Notes
- Cooking time to get a perfect “al dente” is an estimation and depends on the thickness of your pasta.
- When draining the pasta it is crucial to keep some of the cooking water. The starchy pasta water acts as both a thickener and emulsifying agent, making the pesto sauce more creamy and allowing the fresh pasta to be coated harmoniously.
- You can choose cabbage of your choice such as napa cabbage, pak choi, savoy, romanesco.
Nutrition for 1 portion
Calories: 663kcalCarbohydrates: 79gProtein: 42gFat: 20gCholesterol: 154mgSodium: 317mgFiber: 7gSugar: 6gVitamin A: 517IUVitamin C: 37mgCalcium: 123mgIron: 4mg
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