Crispy Panfried Salmon w/ tagliatelle
very nordic …and very delicious!
We are really lucky that our kids love to eat fish. When I was a child, anything with fish was difficult and a pain to eat, but with our boys, we discovered that they actually can enjoy very varied fish plates as long as the sauce is good and the side dish interesting. This one is one of our favourites and we regularly do it during the week as it is pretty fast and can easily be fitted in a home office mid-day pause.
Ingredients (2 adults + 2 kids):
2 fresh salmon filets (~300 gr)
Tagliatelle or Bandnudeln 350 gr
3 tsp Crème Fraîche
2 tsp Cream Cheese
Dill, chives and/or spring onions
Grated parmigiano cheese
1 lemon
Salt & olive oil
For this dish, it is important to plan the steps ahead, as the pasta and the sauce take longer than the salmon.
Preparing the Sauce (5-6 min)
Put in a sauce pan the lemon juice, the Cream Cheese and the Crème Fraîche and cook at medium heat and stirring frequently. When hot enough add the dill, a teaspoon of parmiggiano, the salt and cook for another 5-6 min
Preparing the pasta (15 min)
In a large pan of hot salted water, cook the pasta according to package instructions until “al-dente”. Drain, and then bring the pasta back to the pan. Add the sauce and stir to make sure the pasta absorbs it well.
Preparing the salmon (~8 min)
Heat up a frying pan to medium-high heat and make sure that you have a cover fitting the pan. In parallel, add a bit of lemon and olive oil to the salmon filets. Once the pan is hot, put the filets skin first and cover the pan. Cook for approx 2min and the turn the filets to the side.
Repeat this 2 more times until each side of the salmon is crispy and orange. This should leave the salmon crispy on the outside and still juicy inside. If you prefer to cook it more, lower the temperature and put the salmon skin first and leave for a couple more minutes.
Serve in large plates the salmon, the pasta and sprinkle a bit of chives and/or spring onions along with a bit of parmiggiano cheese.
For the kids, we serve the most crispy part of the filets.
