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Broccoli, salmon & lemon tagliatelle
Cutting the broccoli up into small pieces and then just cooking briefly, ensures the perfect texture for Elly Curshen's delicious recipe using leftovers.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
2 tsp Essential Salted Butter
1 tbsp Essential Olive Oil
260g pack 2 Scottish salmon fillets
½ head Essential Broccoli, base trimmed, stalk peeled
1 medium echalion shallot, finely diced
1 clove/s garlic, finely grated
50ml dry white wine
1/2 x 500g pack fresh Essential Tagliatelle
90ml Essential Whipping Cream
1 unwaxed lemon, zest and juice
Method
Bring a large saUcepan of water to the boil.
Put a large frying pan over a high heat and add
1 tsp butter and ½ tbsp oil. Season the salmon
fillets and add to the pan, skin-side down
(the skin can be removed more easily once
the salmon is cooked, so don’t worry about
removing it yet, or at all – crispy salmon skin is
delicious). Cook for 4-6 minutes, then flip and
cook on the other side for 7-9 minutes more,
until cooked through and flakes easily. Place the
cooked salmon on a plate. Don’t wash the pan.
While the salmon cooks, roughly chop the
broccoli florets and peeled stalk into small
pieces, no bigger than a sweetcorn kernel. Add
the remaining butter and oil to the now empty
frying pan, reduce the heat to low and add the
shallot and garlic. Add a large pinch of sea salt
flakes. Cover with a lid or plate and cook for
1-2 minutes until soft, then remove the lid and
increase the heat to medium. Add the white
wine. Reduce for 2 minutes.
Add plenty of salt to the large pan of
now-boiling water and cook the pasta for
2 minutes. Add the chopped broccoli to the
pasta in the pan and cook together for
another minute, then drain everything well.
Add the cream to the pan of shallots,
followed by the lemon zest, juice and some
black pepper. Mix, then add the drained pasta
and broccoli to the sauce and toss well
to combine. Break the salmon into
bitesized pieces, gently fold through,
taste for seasoning and serve.
Cook’s tip
If you have cooked salmon to use up, you could use it here – just break it up and fry in butter and oil for a couple of minutes before adding at the end, as per the recipe. Smoked salmon would also work well.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,754kJ/ 898kcals
Fat
46g
Saturated Fat
20g
Carbohydrates
71g
Sugars
6.4g
Fibre
7.5g
Protein
41g
Salt
0.4g
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