2 salmon fillets skin on and bones removed
200g fresh tagliatelle (pappardelle also works for this)
About a pint of milk (don't bother measuring)
2 tablespoons of dijon mustard
1 small shallot finely chopped
Small handful of chopped fresh parsley
preparation 5 mins • you cook for 10 mins •
Watch a 30 second preview of my cook-along video below
This dish is so simple, quick and easy that you won't believe how good it tastes! The succulent poached salmon coated in a light mustard sauce goes so well with the sticky tagliatelle. This meal is a great one for a weeknight after work and is pretty enough to show off to a loved one! It's nice and healthy too as the dish uses the poaching milk to make the sauce rather than thick fatty creams. This is a two part recipe. In part one we cook the fish and in part two we cook the pasta & sauce.
Small saucepan to poach the salmon
Large pan of salted boiling water for the pasta
Frying pan/wok to make the sauce
Chopping board/plate to remove the fish to
Spoons to stir
Dessert spoon to spoon the poaching milk into the sauce
Before you start have your small saucepan on the hob with the salmon, milk and salt alongside. Now click here!
Before you start have your pan of salted boiling water and your frying pan/wok on the hob. Have the shallot, parsley and mustard ready and click here!