Ribbon pasta with salmon, broccoli and tomatoes in cheese and cream sauce

Ingredients for 4 servings:

• 250 g tagliatelle pasta
• 250 g salmon
• 500 g broccoli
• 300 g cherry tomatoes
• 1 large onion(s)
• 2 garlic cloves
• 200 ml dry white wine
• 100 ml vegetable stock
• 1 cup of cream
• 2 sprigs of dill
• 2 tbsp lemon juice
• 50 g Parmesan
• 1 tsp sugar
• 1 tsp butter, more if needed
• 1 tsp olive oil
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Put a pot of water on the heat to blanch the broccoli and bring to a boil. Rinse the salmon under cold running water, pat dry, and cut into bite-sized pieces. Add half the lemon juice to the pan and season with salt and pepper. Refrigerate until ready to cook. Add the butter and olive oil to the pan and heat slowly and in small increments. Don’t overheat the pan; depending on your stove and pan, heat it to between 1/2 and 3/4 of the heat, otherwise the butter will burn. Meanwhile, cut the broccoli into florets, dice the onion, and finely chop the garlic. Add the salmon to the well-heated pan. Brown the salmon slowly, turning only once. Lightly salt the cooking water for the broccoli, blanch the broccoli in it, then remove and refresh with ice-cold water. Set aside. Cook the pasta for one minute less than the package instructions indicate, then drain, reserving about 200 ml of the cooking water. Once the salmon is out of the pan, reduce the heat to about 1/4 – 1/3 of the temperature and add half of the tomatoes to the pan. When the temperature has dropped a little, add a teaspoon of butter if necessary and sauté the onions and garlic until translucent. Deglaze the pan with the wine to loosen any remaining juices. Increase the heat back to high, bring to a boil, and reduce the resulting broth until almost no liquid remains. Now top up the sauce with the vegetable stock and stir in the cream. Chop the dill and add it. Bring the sauce back to a boil and reduce by half again. Then add the grated Parmesan cheese to the sauce and continue cooking until it has reached the desired consistency. Season with salt, pepper, lemon juice, and sugar. Add the broccoli and remaining tomatoes, and add enough of the reserved pasta water to the sauce until it almost seems too thin. Then reduce the heat to keep the sauce warm. In a hot pot, combine the drained pasta with the sauce and salmon, bring back to a boil, and stir until the sauce reaches the perfect consistency. This will take about 1 minute, depending on your stove and pot.