Salmon with Asparagus and Tagliatelle

Fresh salmon fillets or smoked salmon can both be used in this dish. It is such a versatile recipe, and absolutely delicious. Lots of fresh herbs, fresh asparagus and tagliatelle combine with the salmon to create a memorable and healthy dining experience.

Last night, I made this variation of a meal that I love, when normally I just use smoked salmon with tagliatelle and fresh asparagus. This time, instead of the smoked salmon I substituted poached salmon which was delicious and I added some extra herbs and seasonings to give it an extra burst of flavour. I am now wondering why don't I make this more often, especially when salmon is so important to our health and a joy to eat. Because salmon is quite expensive these days, I like to do something special with it whenever I can.

We now know that we need to consume omega-3 or healthy fats, which are commonly found in oily fish like salmon, two to 3 times a week. So let's make it interesting. This recipe requires lots of fresh herbs and you can use what you have that go with fish. I think mint is quite necessary, along with parsley, dill, tarragon or even basil. The more herbs the better. However, use what you have.

Ingredient

Serves 4-6 people

3-4 fillets of fresh salmon or 200g smoked salmon, cut into strips (use more smoked salmon if you wish) 
375 g dried or 500 g fresh tagliatelle
2 large bunches or 400g asparagus trimmed and cut into 5 cm lengths
2 leeks, white part only, rinsed and finely sliced
1 cup salt-reduced chicken or vegetable stock (an extra 500ml stock if poaching fresh salmon)
3 garlic cloves, crushed
1 1/2 cups (235 g) frozen peas, fresh if you have them
1 tablespoon finely chopped mint (if you really like it add more like I do)
3 tablespoons finely chopped parsley, plus extra to serve
A very large handful of shredded basil, plus extra to serve
Dill (optional)
Tarragon (optional), quite strong so be careful
Pinch of nutmeg ( I like it grated fresh), smells wonderful
2 tablespoons grated fresh parmesan cheese, plus extra to serve
1 tablespoon Extra Virgin Olive Oil

Let's cook:

Cook the tagliatelle in a large saucepan of boiling water until al dente. Drain well. Add a touch of olive oil to stop it from becoming gluggy.

If using fresh salmon, set it to poach slowly in a separate deep pan in simmering chicken stock (about 500 ml) with slices of lemon and added herbs for about 10 mins or until cooked but still firm. Set aside the stock and the salmon.

Put the leek and half the chicken or vegetable stock (1/2 cup) in a large, deep frying pan. Cook over low heat, stirring often for 4-5 minutes. Add and stir in the peas, mint and garlic and cook for 1 minute. Add the remaining stock 125 ml (1/2 cup) and 125 ml (1/2 cup) water and bring to the boil, then reduce the heat and simmer for 5 minutes.

Stir in the fresh asparagus, parsley and basil (or other herbs) and simmer for a further 3-4 minutes, or until the asparagus is just tender, and still crisp. You can gradually increase the heat so that the sauce reduces to a light coating consistency. Gently stir in the grated nutmeg, parmesan and smoked salmon or sliced poached salmon, and add a good grind of black pepper.

Gradually add the pasta to the sauce and toss lightly to coat. Serve lightly drizzled with the olive oil, and scattered with a little extra grated parmesan and chopped parsley or basil or whatever you prefer.

There are always leftovers which are delicious heated up the next day.

Cooking notes:

• If you are poaching fresh salmon, you can use some of that stock  instead of chicken or vegetable stock that you have set aside
• We have basil, parsley, tarragon, and mint growing in our garden so I use whatever I wish. Sometimes I add a fresh chilli from my garden depending on who will be eating it. We love it.

If you cook this recipe I would love to hear about it. You can leave a photo on your instagram account and tag me @happy_retirees_kitchen or send me a message or comment. I look forward to hearing from you.

Warm wishes

Pauline