Creamy Tagliatelle Topped With Pan Seared Salmon

imageimage image image image image image image image image image image image

I made this a few weeks ago and somehow forgot to post it on the blog so sorry about that! But here it is anyway! This is a really delicious an easy recipe. If you like anything creamy you’ll love it!


Salmon Fillets
1 Teaspoon Mustard
1 Tablespoon Minced Garlic & Ginger
Salt to Taste
1 Chilli (scotch bonnet)
1/2 Teaspoon Black Pepper
1/2 Teaspoon Chilli Flakes
1 Teaspoon Parsley
1 Small Tub of Cream (light or heavy up to you)
1 Onion
1 Tablespoon Olive Oil
1 Teaspoon Butter
Tagliatelle Pasta


Firstly place the pasta in a pan with a teaspoon of butter & bring to boil. Cook for 15 minutes & drain. In a separate bowl, marinate the salmon & set aside. In a another saucepan, add a bit of olive oil & pan fry the salmon lightly on each side, then take off heat (don’t use all the salmon at once, leave a couple of fillets to top the pasta with).

Next shred the salmon using a fork, heat up another saucepan, preferably a wok, add olive oil, the onion, chilli & stir until softened. Then add the shredded salmon and keep stirring for a few minutes, add salt, parsley, chilli flakes, black pepper, some garlic & ginger paste & stir. Do this for about 5 minutes then add the cream, let it simmer for about 3 minutes & lastly add the pasta. Mix until well combined. Cook the remaining salmon fillets & serve with the pasta. Garnish with chilli flakes & dried parsley. Bon Appétit!!!!😊



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s