Recipe: Delicious Salmon And Green Vegetable Tagliatelle

Salmon And Green Vegetable Tagliatelle. Impress Your Guests With Kraft Canada's Tasty & Easy Recipe Ideas For Every Occasion. Let Our Collection Of Easy & Simple Recipes Guide You In The Kitchen. Add the vegetable stock pot and onion and then stir to combine and plunge in the tagliatelle. Return to the boil and cook. In the meantime, heat a large skillet over medium-high heat.

The skin should remove easily from the fish. Pour the stock into a small pan and bring to the boil. Season the salmon fillet with salt and pepper to taste. You can cook Salmon And Green Vegetable Tagliatelle using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Salmon And Green Vegetable Tagliatelle

1. Prepare 500 g of Fettuccine pasta.
2. You need 800 g of salmon, cubed.
3. Prepare 3 tablespoon of soy sauce (japanese).
4. It's 200 g of courgette, sliced.
5. Prepare 75 g of red onion, chopped.
6. Prepare 200 ml of milk.
7. It's 300 ml of sour cream.
8. Prepare 125 g of fresh spinach.
9. It's 250 g of frozen peas.
10. Prepare 1 of lemon (2 tbspoon juice and zest).
11. Prepare splash of olive oil.

Remove the skin and cut it into pieces. Strain the cooked pasta and pour in a spoon of olive oil. Mix the tagliatelle with the tomato sauce and fish pieces. Serve and sprinkle with basil leaves.

Salmon And Green Vegetable Tagliatelle instructions

1. Boil pasta in water with lots of salt until al dente..
2. Fry salmon cubes in fryingpan with olive Oil to give colour, season with Pepper and 1 tbspn soya sauce, when almost done put in a bowl.
3. Chopp and Sweat onion.
4. Add sour cream and milk 2 tblspn each of lemon juice + zest and soya sauce. The sauce will split but after a bit of cooking it comes back together.
5. Add peas and courgette to sauce.
6. Put spinach Into pasta.
7. Put salmon Into sauce and finish cooking it then pour Into pot with spinach and pasta.
8. Enjoy !.

Meanwhile, place the salmon in a large frying pan with a lid. Pour over the hot stock and cover. Remove the salmon from the pan and strain the stock into a jug. Flake the salmon into large chunks. Wipe the frying pan clean, put over a medium heat and add the butter.