Becky's Salmon and Tagliatelle Soup. Cook tagliatelle in salted water until al dente according to package instructions, then drain. Season with salt, pepper, and lemon juice to taste and serve with Parmesan. Creamy salmon tagliatelle is so easy to make at home.
A creamy and simple salmon and pea tagliatelle recipe, ideal for a midweek dinner.
Cook tagliatelle in salted water according to the package instructions until al dente.
In a pan, heat olive oil.
You can cook Becky's Salmon and Tagliatelle Soup using 7 ingredients and 5 steps. Here is how you cook it.
Ingredients of Becky's Salmon and Tagliatelle Soup
- It's 4 of Salmon fillets (boneless, skinless).
- Prepare 2 of Chicken stock cubes.
- Prepare 500 grams of Tagliatelle.
- Prepare 3 of Spring onion sprigs.
- You need 2 bunch of Pak choy.
- Prepare 1 of Black pepper.
- You need 1 of Hot chilli powder or chilli flakes.
Add the salmon cubes and season with salt, pepper and lemon juice. Pour in wine, broth and cream. Add pepper, stir and check if you need to add salt. It will depend in the kind of broth you use.
Becky's Salmon and Tagliatelle Soup instructions
- According to taste, dissolve the 2 stock cubes in about 1 litre of water in a large saucepan. Heat until boiling..
- Add the tagliatelle and leave to soften for 3 minutes..
- Carefully place the salmon into the saucepan, together with the pak choy and spring onions..
- Season with pepper and hot spice, and leave for about 5 minutes, or until the salmon has cooked through..
- Serve into bowls, and enjoy!.
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