Servings4
Ingredients
ADVERTISEMENT
Instructions
- Bring a large pot of salted water to the boil and cook the pasta until just al dente. Reserve a mug of pasta water before draining.
- While the pasta cooks, soften the aromatics and vegetables in a little oil. Stir in saffron, fennel and lemon and any cream, tomato or pesto ingredients listed.
- Add the salmon. Cook fresh salmon gently until it flakes; fold hot-smoked or cured salmon through at the end so it stays tender. Toss with the pasta, loosening the sauce with pasta water as needed.
- Taste for salt and acidity, finish with herbs or cheese if listed, and serve with creamy tagliatelle with dill.
Kitchen note: Reserve a little cooking water and stir it into the sauce as needed so it clings to the pasta or rice.
Why you'll like this recipe
- Saffron, fennel and lemon gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: creamy tagliatelle with dill.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Reserve pasta water before draining; its starch helps the sauce cling.
- Add smoked or cured salmon at the end so it warms without becoming tough.
- Keep cream sauces at a gentle simmer rather than a hard boil.
What to serve with it
Serve with creamy tagliatelle with dill. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Keep the salmon refrigerated and use it within the storage window on the package; once opened or assembled, eat promptly.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.