in Italy

Tagliatelle with salmon cream sauce

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Ingredients for 2 servings:

  • 300 g pasta (tagliatelle, without linguini from Barilla)
  • 300 g salmon fillet(s), (fresh or frozen)
  • 1 small onion(s)
  • 1 clove(s) garlic
  • ½ tbsp butter
  • 1 dashes white wine
  • 1 cup low-fat sour cream
  • Pinch(s) of salt and pepper
  • some broth
  • 1 tsp tomato paste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in boiling water with a little oil and salt until “al dente.” Meanwhile, finely chop the onion and garlic and sauté in a saucepan or deep frying pan with a little butter until translucent. Season the salmon with salt and pepper, cut into pieces, and cook at low heat. When the salmon is almost cooked, lightly mash it with a fork. Deglaze with the wine. Add the cream, season with the stock and tomato paste, and simmer until the sauce is nice and thick. Add the pasta to the sauce, mix, and serve immediately.

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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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