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.
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.