Coconut salmon pasta
Express and tasty, these salmon tagliatelle are made with lightly spiced salmon and a creamy sauce.
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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