Salmon and Pea Tagliatelle
"From Blake Royer's "Dinner Tonight" column at Serious Eats. He recommends the fresh pasta over the dried."
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 1⁄2 lbs fresh tagliatelle pasta noodles or 1 lb dried tagliatelle pasta noodles
- 1 lb salmon fillet
- 1 tablespoon olive oil
- 1 cup vegetable stock
- 2 shallots, finely chopped
- 1⁄2 lb frozen peas or 1/2 lb fresh peas
- 1⁄2 cup low-fat plain yogurt
- 3 tablespoons chopped fresh parsley
directions
- Bring a pot of salted water to a boil. Cook the pasta - the fresh should be cooked tender, the dried should be cooked al dente.
- In a small pot, bring the stock to a boil. Add the shallots and peas and season with salt and pepper. Cook until peas are tender.
- In a skillet, heat oil until it shimmers. Place salmon in pan skin-side up and cook until cooked 3/4 through. Flip skin-side down and finish cooking. Flake salmon gently, discarding skin.
- Drain pasta and return to cooking pot. Add yogurt, pea mixture and parsley. Toss well to combine, then stir in flaked salmon. Serve hot.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
