Salmon and Spinach Pan with Tagliatelle
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g salmon fillet (s), skinless
- 1 large red pepper (s) or 2 pointed peppers
- 200 g spinach, fresh, alternatively frozen leaf spinach
- 1 medium onion (s)
- 1 clove garlic
- 2 tablespoon olive oil
- Salt and pepper, from the mill
- 125 ml fish stock
- 2 teaspoons cornstarch
- 200 ml sweet cream
- 1 teaspoon lemon juice
- 300 g taliatelle, or another type pasta
- 100 g cherry tomato (s)
Print Recipe
Pin Recipe Instructions
- Rinse the salmon with cold water and pat dry with a paper towel. Peel the salmon if necessary, then cut into bite-sized pieces.
- Halve, core and peel the pepper, then cut into small cubes. Wash and sort the spinach thoroughly, removing the stalks. Let frozen goods thaw. Roughly chop the leaves. Peel the onion and garlic and cut into cubes. Heat the oil in a coated pan. Fry the salmon cubes briefly all around, season with salt and pepper and keep warm in the oven at 60 ° C. Fry the onion and garlic cubes in the remaining frying fat with the paprika cubes for 3 minutes. Mix the stock with the cornstarch and stir in with the cream, do not let it boil anymore.
- Season the sauce with salt, pepper and lemon juice and reduce for 5 minutes. Cook the tagliatelle in plenty of salted water according to the instructions on the packet until al dente. Add the spinach and salmon to the sauce and let it steep for 3 minutes over a medium heat. Halve the cherry tomatoes and fold into the sauce. Serve immediately.
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