Food
Sponsored: Cooking with certified fish - how to make salmon and broccoli tagliatelle with toasted hazelnuts
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Recipe: How to make salmon and broccoli tagliatelle with toasted hazelnuts
Serves: 4
Hands on time: 10 mins
Total time: 25 mins
Ingredients
1 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
300g tagliatelle
1 head of broccoli, broken into little florets, stalk discarded
240g pack Scottish salmon fillets by Sainsbury’s, skin removed, cut into 2cm dice
75g half-fat crème fraîche
Zest and juice of 1 lemon
25g hazelnuts, toasted and coarsely chopped
Method
1. Heat the oil in a large frying pan over a medium-low heat, and cook the onion for 6-7 minutes, until softened. Add the garlic and cook for a further 1 minute.
2. Meanwhile, bring a large pan of salted water to the boil, and cook the pasta for 8-10 minutes, adding the broccoli florets for the final 4 minutes of cooking time. Drain, reserving about 5 tablespoons of the pasta cooking water.
3. Add the salmon to the pan of onions and cook over a low heat, stirring occasionally for 3 minutes, or until the salmon is cooked. Add the crème fraîche for the final minute.
4. Add the pasta and broccoli to the frying pan along with the reserved pasta water and lemon juice and give everything a stir. 5 Divide the pasta between plates, and scatter over the lemon zest and toasted hazelnuts to serve.
