Pasta e basta - The Black tagliatelli and salmon

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Korea and salmon - "What's that combo?". Salmon, I only really got to know the fish during my semester abroad in Seoul. The nation is grossly friendly and fish-savvy. Accordingly, several local dishes are based on various seafood, as well as salmon. After snacking on a "Salmonbowl" twice a week, I took home various dishes. I have also remained faithful to salmon and love it in any form. My favorite is in combination with pasta, what a glorious idea from the Italians. Combined with a slightly spicy dill sauce and dark tagliatelle. Phew, I'm getting hungry just writing this.

Alright, let's get to preparing it! "Salmon pasta" with dill from food for flexitarians, here we go!

Ingredients

• 1 onion

• 1 carrot

• 2 garlic cloves

• 1 chilli

• 200-250g salmon fillet

• 150ml cream

• 200g pasta

• Lemon juice and zest of one lemon

• handful of dill

Instructions

Let's start classically with oil in the pan and heat it on medium heat. Great, well done!

Now add the onions and sauté for a few minutes. Then immediately add the carrot and crushed garlic. Just crush the garlic so you can remove it easier later. The taste remains!

Let everything simmer together until the onions give off a slightly sweet scent. At the same time, boil the pasta water with a good amount of salt and add the pasta. We cook the pasta almost "al dente" (we take it out three minutes before and add it to the pan later).

In the next step we add the cream, the dill and the zest of two lemons. After three minutes, we add the salmon to the pan and fry it briefly in the sauce on both sides. The salmon should remain glazed on the inside.

After a short searing we take the salmon out of the pan and put it on the side.

Now add the noodles with some chili to the pan (you can also add some pasta water to the pan -> for a more rounded taste). Let everything continue to simmer on a light heat.

Finally, don't forget to season and start serving. Be careful to keep the garlic in the pan and the salmon on the prepared plate. Squeeze some lemon juice on top and "Vamos", on the table with it! "Salmon pasta" with dill from food for flexitarians are served!

Resumé

Salmon pops! Combined with pasta and it rattles the palate. As a haphazard student you get it done. It always tastes better when you share food. So grab your buddy and whip up some "Salmon Pasta" with dill.

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The tools for this recipe

Good pasta doesn’t need an arsenal – but two tools make the difference:

• Premium stainless steel pan – uncoated for real browning and the fond that carries your sauce.

• Premium stainless steel zest grater – lemon zest without the bitter pith, Parmesan like snow.

The code WILLKOMMEN10 gets you 10% off your first order – our thank-you for joining the newsletter.

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FAQ

Where can I find black tagliatelle, and can I use a substitute?

Black tagliatelle gets its color from squid ink and is usually available at Italian delis or specialty grocery stores. Regular tagliatelle works just as well flavor-wise, minus the color contrast.

Can I make this dish with a lighter sauce?

Yes, reduce the amount of cream and add a splash of pasta water instead, which lightens the sauce while keeping it silky. The lemon zest and dill still carry plenty of flavor.

What's the best way to cook the salmon so it doesn't overcook in the sauce?

Sear the salmon separately until just cooked through, then flake it gently into the finished sauce at the very end — this keeps it tender instead of rubbery.