Fried salmon with tagliatelle and coriander pesto is a tasty meal with perfectly fried salmon and silky tagliatelle topped with a wonderfully tasty coriander pesto. It is not only a feast for the eyes but also a symphony of flavors. It is a perfect dish for anyone who appreciates simple ingredients with extraordinary taste.
You will need
4 salmon fillets, each weighing 4.2 - 5.3 oz, from the middle part with the skin left on
Canola oil
Kosher salt
Freshly ground black pepper
14 oz of uncooked Tagliatelle, preferably in different colors
½ tbsp of salt per 34 fl. oz of water
Coriander pesto
1 ¼ cup (about 3.53 ounces) of fresh coriander leaves and stems, chopped
3 tbsp of pine nuts
2 cloves of garlic, finely grated
1 ¼ cup of fresh Parmesan cheese, finely grated
0.43 cups of canola oil or other neutral oil (not olive oil)
½ tsp of honey
½ tsp of Kosher salt
Freshly ground black pepper
How to make it
Tip 1: If you have bought coriander with roots, you can cut off the roots and freeze them. They are often used in Thai cooking.
Tip 2: Coriander pesto freezes well, so make a large batch all at once.
Tip 3: Add salt to the pasta water only when it is boiling. Otherwise, the salt makes the water boil up slower.
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