Ingredients
- FOR SALMON
- Fresh salmon fillet/ steaks - 800 gm
- Italian fish spices mix- 2 tbsp
- Olive oil- 1/4 cup
- Lemon Juice- 1/4 cup
- FOR PASTA
- Tagliatelle pasta- 400 gm
- Freshly grated Pecorino cheese/Parmesan cheese- 1 cup , plus extra for serving
- Garlic cloves ( minced) - 4
- Lemon juice - 3 tbsp
- Capers ( drained)- 1/2 cup
- Chicken stock, salt reduced- 1 cup
- Half and half-1/2 cup
- Olive oil- 2 tbsp
- Italian herbs ( dry rosemary, thyme, oregano, marjoram)- 1 tbsp
- Fresh dill sprigs ( chopped) - 1/4 cup
Instructions
- In a medium bowl combine Italian fish spices mix, olive oil & lemon juice. Coat the salmon steaks with this mixture. Marinate at least 20 minutes.
- Bake the salmon in the oven for 10 minutes at 200°C, 180°C.
- Allow to cool for a while. Remove skin, bones & flake the salmon flesh into bite-size pieces.
- Cook tagliatelle pasta in a saucepan of boiling, salted water according to the packet instructions , until al dente. Drain & return to the pan.
- In a large saucepan heat 2 tbsp olive oil, add capers, lemon juice & garlic cloves. Cook 2 minutes or until fragrant over medium heat .
- Add the chicken stock & half-and-half. Cook 6-8 minutes or until the sauce thickened.
- Transfer the salmon to the saucepan & add fresh dill springs. Mix well.
- Add pasta & Pecorino/Parmesan cheese to the saucepan. Toss to combine. Cook 2-3 minutes to let pasta absorb all the flavors.
- Serve immediately. Before serving sprinkle with the grated cheese.
- Category: Pasta recipes/Seafood
- Cuisine: International