Levenmouth Academy

  • SearchSearch Site
  • Translate Translate Page
  • Twitter Twitter

Recipe of the Month - November

Salmon and broccoli tagliatelle

Serves 4

Ingredients

  • 1 tbsp. olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 300 g tagliatelle
  • 1 head of broccoli, broken into little florets, stalk discarded
  • 300g pack salmon fillets, skin removed, cut into 2 cm dice
  • 75 g half fat crème fraiche
  • 1 lemon, juice and zest
  • 30ml chopped parsley

Method

  • Peel and finely chop onion and garlic.
  • Zest and juice lemon.
  • Wash and prepare broccoli into florets, discarding stalk.
  • Bring a large saucepan of water to the boil. Cook pasta for 7-9 minutes, adding broccoli florets at the last 4 minutes of cooking time.
  • Drain, reserving 5 tbsp. of water.
  • Heat oil in frying pan, soften onion and garlic over a medium heat. Add the salmon to the pan cooking for 3 minutes.
  • Stir in the crème fraiche and 5ml of lemon juice.
  • Add the broccoli and pasta, along with the reserved pasta water. Stir.
  • Season.
  • Serve with lemon zest and chopped parsley.