Cream sauce salmon and spinach tangliolini Top tip for making Creamy salmon and spinach tagliatelle. The amazing sauce of tomatoes, spinach, and evaporated milk adds a flavor that is beyond any other! Ain't that a pan of green and red beauty!?

Ingredients of Cream sauce salmon and spinach tangliolini

  1. You need 80-100 g of Tagliolini.
  2. Prepare 1 of salmon filet, skin off.
  3. You need 2 handful of spinach.
  4. Prepare 4 tbsp of Double cream.
  5. You need 3 tbsp of Reserved pasta water.
  6. You need 1 tbsp of chicken bouillon powder (optional).
  7. Prepare 2 tbsp of butter.
  8. You need of Salt and pepper.
  9. You need of Parmesan cheese.

Cream sauce salmon and spinach tangliolini step by step

  1. Prepare a pot of boil water over medium heat, add the pasta to cook by following the instruction on the package..
  2. Meanwhile, cut the salmon into 2x2cm cube..
  3. Heat up a pan over medium heat, add the butter and cook the salmon cubes for 3 minutes. Pour the cream into the pan, add the cooked pasta and reserved water..
  4. Add the washed spinach to the pan and cooked until the sauce is reduced to 1 tbsp and spinach is completely wilted. You now are ready to serve..
  5. Topped some parmesan cheese before you serve to increase the flavor. Enjoy..

Wash the spinach and place in a salad spinner to remove any excess water or pat dry with a paper towel. Garnish with a sprig of fresh dill and serve at once. Smoked salmon, spinach, capers, and sun-dried tomatoes in a creamy Parmesan cheese sauce are served over fettuccine. Inspired by my favorite local Italian restaurant's secret recipe. After some trial and error, I think I have it.

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