Dinner Tonight: Salmon and Pea Tagliatelle

Name: Dinner Tonight: Salmon and Pea Tagliatelle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps chopped fresh parsley; 227 grams frozen or fresh peas; 118 milliliters low-fat plain yogurt; 1 Tbsp olive oil; 454 grams salmon fillet; 2 shallots, finely chopped; 454 grams dried tagliatelle, or 1.5 pounds fresh; 237 milliliters vegetable stock

You can never have too many main course recipes, so give Dinner Tonight: Salmon and Pe If you have shallots, tagliatelle, salmon fillet, and a few other ingredients on hand, you can make it. To use up the low fat plain yogurt you could follow this main course with the Yogurt Molasses Cookies as a dessert.

Instructions

Bring a pot of salty water to boil. Cook the pasta until al dente if dried, tender if fresh.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Meanwhile, in a second skillet or small pot, bring the stock to a boil and add the shallots, peas, and salt and black pepper to taste. Cook until the peas are tender, longer if fresh.

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Salt And Pepper

Shallot

Stock

Peas

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Frying Pan

Pot

In the meantime, heat a large skillet over medium-high heat.

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Frying Pan

Add the olive oil, then cook the salmon skin-side up until 3/4 cooked through. Flip and finish cooking. The skin should remove easily from the fish. Discard the skin and flake the salmon gently.

Ingredients you will need

Olive Oil

Salmon

Fish

Drain the pasta and return to its cooking pot.

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Pasta

Equipment you will use

Pot

Add the yogurt along with the pea mixture and the chopped parsley. Toss well to combine, then stir in the salmon chunks. Divide into bowls and serve immediately.

Ingredients you will need

Parsley

Salmon

Yogurt

Equipment you will use

Bowl

Equipment

Pot

Frying Pan

Bowl

Ingredients

Servings:

3Tbsps

chopped fresh parsley 227grams

frozen or fresh peas 118milliliters

low-fat plain yogurt 1Tbsp

olive oil 454grams

salmon fillet 2

shallots, finely chopped 454grams

dried tagliatelle, or 1.5 pounds fresh 237milliliters

vegetable stock

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.