Salmon with Green Pasta


55m
Preparation/cooking time: ca. 25m + Marinate: ca. 30m

Servings
For 4 people


Nutritional Information

Contains 514 Kcal, 33g Protein, 50g Carbohydrates, 29g Fat


Ingredients

  • 1 tbsp. fresh rosemary needles
  • 1 organic orange
  • 4 salmon slices (approx. 120 g each)
  • 1 tsp. ground cardamom
  • a little pepper
  • 0.5 iceberg lettuce
  • 250 g tagliatelle
  • 3 tbsp. double cream cheese (z.B. Philadelphia)
  • saltwater, boiling
  • 0.5 tsp. sea salt
  • salt and pepper to taste
  • non-cold-pressed olive oil, to fry

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Instructions

  • Place the salmon slices next to each other into a wide-bottomed receptacle. Finely chop the rosemary. Grate the zest from the orange, set 2 tbsp of juice aside for the pasta. Combine the orange zest with the remaining orange juice along with the cardamom and pepper. Coat the salmon slices with the mixture, cover and marinate for approx. 30 mins. in the fridge.
  • Slice the iceberg lettuce. Cook the tagliatelle in salted water until they are al dente. Set aside approx. 100 ml of the cooking water. Drain the tagliatelle and return to the pan. Pour in the cooking water that has been set aside, along with the orange juice mixture. Stir in the lettuce and cream cheese, heat gently, season.
  • Heat the oil in a non-stick frying pan. Take the salmon slices out of the marinade, fry for approx. 2 mins. each side, season, serve with the pasta.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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