Main Meals

Salmon and prosciutto tossed in lemon-creamed tagliatelle

4
Easy
15 minutes
20 minutes
Wine/Spirit Pairing
Springfi eld Wild Yeast Chardonnay 2006

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Ingredients

Method
  • 300 g Norwegian salmon or tuna, cut into cubes
  • 1 T olive oil
  • 500 g tagliatelle, cooked al dente
  • 250 g crème fraîche
  • Italian parsley, chopped
  • basil leaves, torn
  • 4 slices prosciutto, grilled
  • chilli flakes, to sprinkle
  • salt and freshly ground black pepper

Method

Ingredients

Toss the salmon or tuna in the olive oil. Place under a hot grill until slightly cooked - it must be pink inside. Toss the hot pasta with the crème fraîche, lemon juice and herbs.
Serve with the fish and proscuitto. Sprinkle with the chilli and season to taste.
Per serving: 3 361.6kJ, 36.9g protien, 31.9g fat, 90.6g carbs

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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