Creamy Salmon & Tomato Tagliatelle

Name: Creamy Salmon & Tomato Tagliatelle
Cook time: 25 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 jar Ballymaloe 100 Recipe Sauce; 150 ml double cream; 1 salmon fillet; 4-6 nests tagliatelle; 150 g cherry tomatoes (chopped); 1 handful of spinach; 150 ml chicken stock; 1 tsp oregano; 1 tbsp olive oil

Serves 4

Cook: 25 mins

Serves 4

1 jar Ballymaloe 100 Recipe Sauce

150 ml double cream

1 salmon fillet

4-6 nests tagliatelle

150 g cherry tomatoes chopped

1 handful of spinach

150 ml chicken stock

1 tsp oregano

1 tbsp olive oil

Method

Step 1

Prep: Chop the cherry tomatoes. Season the salmon to taste lightly.

Step 2

Bring a large pot of salted water to boil. Add the tagliatelle and cook according to packet instructions, until al dente. Drain and set aside.

Step 3

Meanwhile, heat a tablespoon of olive oil in a wide pan over medium heat. Add in the salmon and cook for 3-4 minutes per side until just cooked. Remove from the pan, flake into chunks and set aside.

Step 4

In the same pan, add the chopped tomatoes and cook for 2-3 minutes until softened.

Step 5

Pour in the Ballymaloe 100 Recipe Sauce, chicken stock and cream. Stir well and bring to a gentle simmer for 5-7 minutes until slightly thickened.

Step 6

Add the spinach and stir until wilted.

Step 7

Gently fold in the flaked salmon.

Step 8

Add the cooked tagliatelle to the pan and toss to coat in the sauce. Season to taste before serving.

Chef's Tips

Divide among shallow bowls. Top with freshly grated Parmesan and a squeeze of lemon if desired. Serve with garlic bread in the side.

Serving Suggestions & Notes

Make it in one pot: Increase the chicken stock to 400ml and combine all ingredients in a large saucepan (the pasta goes in uncooked). Bring to a boil, cover with a lid and simmer for 20 minutes. Stir everything gently and tear apart the salmon before serving.