Salmon Tagliatelle with Broccoli, Cream and Rosé Wine

I have shared myself cooking this meal a few times via my Instagram stories and have received a lot of requests for the recipe. There’s never been a comprehensive one – the recipe has simply evolved over time, but after recently sharing it on the Sophie Allport blog, I thought I should also share it over here, on my blog.

So here is the recipe for my Salmon Tagliatelle with Broccoli, Cream and Rosé Wine which my whole family loves.

In light of the current situation I couldn’t get my hands on any tagliatelle, so have settled for spaghetti instead for this picture!

 

Ingredients

Serves 2

25g butter
150g broccoli, cut into small florets
x1 shallot (chopped)
x2 cloves of garlic (chopped)
x2 salmon fillets (skins removed and cut into chunks)
350g fresh wholewheat tagliatelle
125ml rosé wine
200ml double cream
½ veg stock cube
Fresh dill, finely chopped
Parmesan

 

Method

Melt the butter in a wide-based pan on a medium heat. Once melted, fry the broccoli florets. I like to cook them this way as it gives them a lovely caramelised flavour.

With the broccoli partly cooked, add the shallots and garlic.

Next, add the salmon chunks. Season with salt and pepper and add a sprinkling of dill. I think searing the salmon in the pan before adding any liquids gives it a little more flavour and saves you having to poach it separately.

Meanwhile, cook the tagliatelle in a large pan of boiling salted water. I like to use fresh tagliatelle as it tastes that little bit better and cooks quicker.

Add the rosé wine to the pan with the salmon, broccoli, shallots and garlic. Let it simmer for a couple of minutes.

Reduce the heat, stir in the cream and crumble in half a stock cube. Add your cooked tagliatelle along with a little pasta water to loosen the sauce, taste for any further seasoning and grate in a little parmesan.

Serve with a sprinkle of fresh dill and some more grated parmesan.

That’s it!

Hope you enjoy. Thanks for reading, SJ x

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