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- Fresh salmon tagliatelle: an easy and delicious Italian recipe to try urgently
- The essential ingredients to successfully make your fresh salmon tagliatelle
- How to prepare this delicious dish without stress
- Useful equipment to successfully make your fresh salmon tagliatelle without stress
- Quick variant to improvise a light and chic dinner
- Tips to enhance this dish without spending hours on it
Fresh salmon tagliatelle: an easy and delicious Italian recipe to try urgently
Honestly, when I decide to cook fresh salmon tagliatelle, it’s often a bit thrown together. No need to complicate things, simplicity works really well for this dish. A base of cream, fresh salmon, and voilà, it’s done!
I admit that sometimes I forget to take a bit of lemon zest, and it changes everything, it gives that little extra something, a freshness that makes the difference. Well, you do as you wish, but I love that little gesture.
It’s also a dish and a super quick Italian recipe to make. Got 20 minutes flat? Perfect, you’re on time. Between cooking the pasta and preparing the sauce, you won’t get bored, and it always ends up delighting everyone. A real safe bet, I tell you.
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And if you’re like me, a bit lazy one evening, don’t hesitate to sprinkle dill or fresh basil at the end. It gives a super fresh and even more delicious touch, making you feel almost like a chef in 5 minutes!
The essential ingredients to successfully make your fresh salmon tagliatelle
- 250 g of tagliatelle – fresh if possible, otherwise dried will work very well.
- 200 g of fresh salmon – choose a nicely pink and firm salmon, it’s the basis of the taste.
- 20 cl of fresh cream – not too thick, to keep the sauce light and smooth.
- 1 lemon – zest and juice, for this tangy touch that I love.
- a small bunch of fresh dill or basil – according to your wishes, but it scents very well.
- 1 shallot – finely chopped, it adds some pep without being overpowering.
- 1 tablespoon of olive oil – because it’s always better than butter, right?
- Salt and pepper – adjust according to your taste, but don’t skip it!
How to prepare this delicious dish without stress
- Bring a large pot of salted water to a boil for the tagliatelle.
- In a pan, gently sauté the chopped shallot in olive oil so it stays tender.
- Meanwhile, cut the salmon into large cubes. It’s important not to make very small pieces, otherwise it loses some of its texture.
- Add the salmon cubes to the pan, cook over medium heat for 3-4 minutes until they’re just opaque.
- Pour in the fresh cream, stir gently. Salt, pepper, then let simmer for 2 minutes.
- Once your tagliatelle are cooked (be careful to respect the indicated cooking time so they remain al dente), drain them quickly.
- Add the tagliatelle to the sauce, mix well to coat them with cream.
- Finish with lemon zest and a little juice, it makes all the difference, believe me.
- Just before serving, sprinkle with chopped fresh dill or basil for the final touch.
Useful equipment to successfully make your fresh salmon tagliatelle without stress
- A large pot to cook the pasta comfortably.
- A non-stick pan – it prevents the salmon from sticking and makes cooking easier.
- A cutting board and a good sharp knife to slice the salmon without hassle.
- A wooden spoon or spatula to gently stir the sauce.
- A fine grater to take the lemon zest, no need to grate it too coarsely, otherwise it spoils the taste.
- A colander to quickly drain the tagliatelle.
Every time I make this Italian recipe, I often forget a step, like the shallot or the lemon, and honestly it changes everything. I’m sure it will happen to you too, but that’s also what makes cooking alive, right?
Vary the herbs, switch from basil to dill or even add a touch of chives, it’s like a little game with the seasons. I find it super cool to never make exactly the same way twice.
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Sometimes, I replace fresh cream with plain yogurt, to make the dish lighter, especially in summer. The salmon always remains the star, you shouldn’t drown it with too many things. You’ll see, it works very well!
Quick variant to improvise a light and chic dinner
- Choose whole wheat tagliatelle, it adds more fiber and a nice rustic taste.
- Replace the cream with coconut milk, for a somewhat exotic and very smooth touch.
- Add a bit of Espelette pepper in the sauce, it’s a little guilty pleasure I love, but it’s up to you.
- Sprinkle some toasted sesame seeds when serving, for a surprising crunch.
Tips to enhance this dish without spending hours on it
- Let the salmon sear just enough, it should remain tender inside, not dry.
- Avoid overcooking the pasta, ideally they should be just tender and slightly firm, which creates a better balance.
- If you like a thicker sauce, don’t hesitate to add a spoonful of mascarpone, it mellows the cream and gives an ultra creamy side.
- A drizzle of extra virgin olive oil at the end of cooking boosts the flavors.
