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Tagliatelle with salmon in orange cream sauce

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Ingredients for 4 servings:

  • 400 g ribbon pasta, optionally spaghetti or any other pasta
  • 300 g salmon fillet(s)
  • 2 shallots
  • ½ bunch of dill
  • 1 tbsp olive oil
  • 200 ml orange juice
  • 100 ml cream
  • pepper
  • Salt
  • ½ tsp turmeric

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fruity – Creamy salmon dish

Cook the pasta in plenty of salted water until al dente. Wash the salmon fillet, dry it, and dice it. Wash the dill, shake it dry, and chop it. You can also use frozen dill; it tastes just as good. Heat the oil in a pan, add the shallots, and fry briefly. Add the orange juice and cream and simmer for about 3 minutes. Season the sauce with salt, pepper, and turmeric and add the salmon cubes. Cook over low heat for about 5 minutes, depending on the size of the salmon pieces. Finally, add the dill. Drain the pasta, rinse well, and immediately mix with the salmon sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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