You should make Pan-Fried Salmon in white wine sauce with Tagliatelle on a weeknight when you are craving something different but utterly delicious. This Pasta dish is quickly recreated in 30 minutes and best enjoyed, of course, with a glass of white wine or even rose wine.
Learn how to make the pan-fried Salmon in white wine sauce with tagliatelle pasta below with step by step photo instructions.
Salmon fish, from the Northern cold countries, carries an excellent reputation in Europe. In India, salmon is still a luxurious commodity and can be rarely found in stores.
While Europeans get to enjoy smoked salmon slices and fresh salmon fillet, India has to spend double for a frozen piece of salmon fish. In India fresh fish is usually a top priority for coastal states.
Traditionally homes along the coastline states such as Goa, Kerala and West Bengal fresh catch is highly appreciated on the table.
Fresh Fish on the Indian Sub Continent
It is quite a shame that people in tropical India don’t get to know the beauty of a gorgeous flaky piece of cooked salmon in dishes such as salmon with hollandaise sauce or salmon tagliatelle.
I have been tempted on multiple occasions to buy one of those overly frozen 200 gram a piece salmon fillet. Just so that I could share my passion for this beautiful fish with my fish-loving Goan friends.
This Pan-Fried Salmon in White Wine Sauce with Tagliatelle is the best way for you to get to know salmon fish if you have never tried it before but of course, it’s a welcome delicacy too for a salmon lover as myself.
I long for fresh salmon occasionally, it’s one of my favorite fish and food ingredients. When I do get my hands on some fresh salmon fillet or smoked salmon, I tend to devour it as soon as possible.
My recent obsession has been, admittedly, this Pan-Fried Salmon in White Wine Sauce with Tagliatelle. I love this dish too in the worst of Indian summer heat!
How to cook this dish?
In this recipe, cook the gorgeous fillet pieces separately with the onion rings first, afterward, once the salmon is seasoned and cooked on both sides, add the white wine, cream and lemon to create a sauce.
You will cook the tagliatelle separately while preparing the salmon and the flavorful sauce. It’s that simple and also time-saving. See the printable recipe further down with the step by step pictures.
Before you run into the kitchen and prepare this dish, check out these useful tips to avoid the 6 biggest mistakes people make when cooking salmon. These should come handy. 😉
30 Minutes Pan-Fried Salmon in White Wine Sauce with Tagliatelle Pasta Recipe below:
- 12 Tagliatelle nests
- 2 Tablespoon Olive Oil
- 2 medium Onions (100 grams)
- 1 kilogram or 2.3 lbs fresh Salmon fillets with skin (6 piece)
- pinch Salt
- pinch Pepper
- 1 Tablespoon Pizza Seasoning (optional) or substitute with dried Oregano
- 200 milliliter or 1 cup White Wine
- 4-5 Tablespoons fresh Cream
- juice of 1 Lemon
- 6 Cocktail Tomatoes (100 grams)
- Cook the Tagliatelle according to package instructions or until al dente. I used normal and green (spinach colored) Tagliatelle mixed.
- Slice your Onions into rings and fry short for a minute with the Oil in a pan. Then place the clean salmon fillet onto the onion rings.
- Season with salt, pepper and pizza seasoning and cook for 5 minutes, then turn the salmon fillet, cook for another 5 minutes. Then pour in the white wine.
- Continue to add in the fresh cream, mix and then add the lemon juice. Cook for another 2 minutes.
- Cut your cocktail tomatoes into wedges and serve/top your pasta and salmon fillet with the tomatoes.
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