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Tagliatelle with salmon and spinach

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Ingredients for 2 servings:

  • 200 g pasta (tagliatelle)
  • 1 m.-sized onion(s)
  • 2 salmon fillets (approx. 150 g each)
  • 2 tbsp oil
  • 2 cup(s) wine, white or vegetable broth
  • 3 tbsp crème fraîche
  • 100 g leaf spinach
  • salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Chop the onion into small cubes, rinse the salmon in cold water, pat dry with kitchen paper, and also cut into cubes. Trim the spinach leaves and cut into strips, or thaw frozen spinach. Meanwhile, boil salted water for the tagliatelle and cook according to the package instructions until al dente. Sauté the onions in the oil until translucent, gradually adding the wine or stock. Stir in the crème fraîche. Then add the fish cubes and spinach leaves and simmer over medium heat for about 5 minutes. Season with salt and pepper. Mix the tagliatelle with the 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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