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Tagliatelle with salmon is a recipe as express as it is tasty. Lightly spiced salmon, a creamy sauce, melting zucchini and perfectly cooked pasta: an ultra-gourmet, comforting delight that's perfect for indulging in!
💙 Why you'll love them
- They're super-easy: just cook the salmon, sauce and pasta, and serve on plates!
- They're ready in just 25 minutes: a recipe as express as it is delicious.
- They can be kept for several days, making them perfect for batch cooking.
🧄 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.- Raw salmon, not to be confused with smoked salmon!
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Onion, white or yellow.
- Zucchini: in season from May to October. For the rest of the year, feel free to use frozen zucchini cubes.
- Spices: I use Cajun seasoning and a Tomato Basil Garlic Seasoning Blend.
- Tagliatelle: if you can, use fresh pasta - it's so much better! You can also replace them with Fettuccine or Pappardelle.
- Coconut cream that goes incredibly well with Cajun spices and salmon.
- Herbs: parsley, chives and basil. Take them fresh, dried or frozen - whatever you have on hand!
✨Customize these Salmon Tagliatelle
If you want to add more vegetables, you can replace the zucchini with leeks or spinach, which go perfectly with the other ingredients!
- For the leeks: slice into small chunks and sauté, covered, over low-medium heat with a knob of butter for around 20 minutes.
- For the spinach: after washing, reduce it in the sauce.
💡 Frequently asked questions
They're ideal with a dry white wine, such as a white Mâcon Azé or a white Pessac-Léognan.
In this recipe, I don't recommend it.
❄️Storage / freezing
Once cooled, place the salmon tagliatelle in an airtight tupperware container and chill in the fridge. You can keep them for 2 days.
And you can also freeze them: write the date of the recipe and its name on a freezer bag and place it all inside, before putting it in the freezer.
😋 Other quick & gourmet pastas
- Pasta with eggplant caviar and burrata
- Pasta with Gorgonzola cream and mushrooms
- Creamy pasta with asparagus, peas and walnuts
If you make this coconut salmon pasta, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Coconut salmon pasta
Ingredients
- 10.5 oz salmon
- 2 garlic cloves
- 1 shallot
- 1 tablespoon tomato basil garlic seasoning blend
- 3 tablespoons Cajun seasoning
- 1 pinch Espelette pepper
- 6.5 oz Tagliatelle
- 3 cups sliced zucchini
- 1 ¼ cups coconut cream
- ¼ cup water
- 1 tablespoon parsley
- 1 tablespoon chives
- ¼ lime
For the homemade Cajun Seasoning
- 2 teaspoons fine salt
- 3 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon Cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Espelette pepper
- 1 teaspoon mustard seeds optional
Instructions
- Cut your raw salmon into large cubes. Thinly slice the onion and set aside. Place the salmon cubes in a bowl, add the Cajun spices, tomato basil garlic seasoning blend and Espelette pepper, and mix well to impregnate the fish.
- Cut the zucchini into thin strips and sauté in a frying pan over medium-high heat with a good drizzle of olive oil and the finely chopped garlic and onion. Cook for 20 minutes, stirring often to prevent sticking.
- Then add the coconut cream, water and spiced salmon cubes (and remaining Cajun seasoning, if any). Cover and cook for 5 minutes. Meanwhile, cook your Tagliatelle for the time indicated on the packaging.
- Arrange the pasta on a plate with the salmon cubes, season with salt and pepper and finish with fresh chives, fresh parsley and a squeeze of lime juice to taste. Enjoy!
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