Salmon Tagliatelle

13 ingredients
2 steps

Ingredients

  • 2 tbsp butter
  • 4 tbsp oil
  • 2 None onions, peeled and diced
  • 3/4 cup sour cream
  • 3/4 cup reduced-fat milk
  • 2/3 cup fish stock
  • 4 tbsp capers
  • 14 oz tagliatelle
  • 14 oz skinless salmon fillet, diced
  • 1 None red chili pepper, deseeded and finely chopped
  • 3 tbsp lemon juice
  • 8 sprigs fresh flat-leaf parsley, little reserved for garnish, remainder chopped
  • 6 sprigs fresh dill, little reserved for garnish, remainder chopped

Directions

  1. 1
    Heat the butter and 2 tbsp oil in a saucepan and saute the onions until softened. Add the sour cream, milk and stock and season with salt, black pepper and a pinch of sugar. Add the capers and simmer for 5 mins, until the sauce is creamy. Add lemon juice to taste and season with salt and black pepper.
  2. 2
    Meanwhile, cook the pasta in boiling salted water according to package instructions. Heat 2 tbsp oil in a non-stick skillet and fry the salmon for 3 mins, turning. Stir in the chili and cook for 1 min. Drain the pasta and add to the sauce. Bring to a boil again and stir in the parsley and dill. Toss with the salmon and serve garnished with parsley and dill.

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