Jamie Oliver includes some excellent suggestions for how to use up leftover salmon in his Save with Jamie Book and Silky Salmon Tagliatelle is a luxurious pasta dish that can be ready in about 20 minutes.
Who has leftover salmon you might ask? Not me, so I pre-cooked some salmon fillets in the oven. But I suppose Jamie is appealing to those who cook 1.5kg (approx.) sides of salmon, so this recipe is a good option to rustle up if you have any leftovers from Christmas. The calorie count for this is quite high, but you can reduce it by only serving 50g of tagliatelle per person rather than the (excessive) 80g.
Recipe: Silky Salmon Tagliatelle
Calories: 537 per portion
Book: Jamie Oliver – Save with Jamie
Prep time: Approx 10 minutes
Cooking time: Approx 12 minutes
- 320g dried tagliatelle
- 75ml single cream
- 1 lemon
- 1 egg
- 40g Parmesan cheese
- 300g of leftover cooked salmon
- Flaked sea salt
- Ground black pepper
Cost per portion: Approx £1.43
Cook 320g of dried tagliatelle in a large pan of boiling salted water according to packet instructions. Meanwhile, pour 75ml of single cream into a small pan and bring to the boil, then finely grate in the zest of 1 lemon and add a pinch of salt and pepper.
Beat 1 large egg with 40g of finely grated Parmesan cheese and a good squeeze of lemon juice.
Reserving a cupful of cooking water, drain the pasta, then tip it back into the large pan and pour over the cream. Stir really well, then roughly flake in 300g of leftover cooked salmon and slowly add the egg mixture, constantly moving the pasta.
Loosen with a splash of cooking water, if needed, and finish with an extra grating of Parmesan. Delicious with a fresh green salad.