• 8d25c0ff88aa5fce65f0f0a241a3e38c

Brocolli And Salmon Tagliatelle

Great weeknight meal.

Prep
Cook
Serves 6people
Ingredients
200
gs bellaverde broccoli
350
gs (12oz) tagliatelle
225
gs (8oz) skinless and boneless salmon fillets
150
mL (1/4 pt) dry white wine or stock
25
gs (1oz) butter
4
spring onions, finely sliced
300
mL (1/2 pt) single cream
•chopped fresh dill to garnish, if liked
•salt and freshly ground black pepper
Directions
1.
Cook the tagliatelle in a large pan of boiling salted water for 8-10 mins or until just tender or ‘al dente’. Drain in a colander.
2.
Whilst the pasta cooks, place the salmon in a medium frying pan, add the white wine and salt and pepper. Cover, bring to the boil, then simmer for 5-6 mins or until the salmon is just cooked and flakes easily.
3.
Transfer the salmon to a plate and break into large flakes with a fork. Increase the heat and simmer the cooking liquid until it is reduced to about 45ml (3tbsp).
4.
Meanwhile, wash and prepare the broccoli by trimming the base of each spear and chopping the remaining into 3cm pieces. Add the butter to the reduced wine, then add the spring onions and broccoli and sauté for 3 mins. Add the cream, cover and simmer for 3-4 mins or until the broccoli is tender. Remove the lid, stir in the salmon and season to taste. Add the sauce to the cooked tagliatelle, then toss until coated in the sauce. Serve sprinkled with a little dill if liked.

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