Ingredients
- Mushrooms, Sliced
- Spring Onions, Chopped
- Red Pepper, Diced
- Baby Plum Tomatoes, Sliced
- Feta, Cubed
- Tagliatelle
- Salmon Fillets
- Chilli Flakes, Coriander, Fresh Ginger, Salt
- Soy Sauce
- Hot Honey
Method
- Put a light bit of oil in an airfryer before placing the salmon skin side up. Add some chilli flakes, ground coriander, ginger, soy sauce and hot honey. Cook it to your preference
- Meanwhile cook some tagliatelle in lightly salted water
- Place mushrooms, spring onions, red peppers and baby plum tomatoes into a large frying pan and start cooking
- Add a dash of pasta water to the vegetable mix before adding in cubed feta and allowing it to continue cooking
- Add the drained pasta into the mix and give a good mix through
- Serve the pasta and top with the salmon
Eating And Storage Tips
Whenever I am making this I always do more than one piece of salmon and put it into a separate container for the fridge. I am put any leftover pasta into a container for the fridge but I find that heating them both back up require slightly different things and more often than not I will reheat the pasta, with a dash of water, and just break the salmon up into it cold.
I’m not against reheating salmon but it obviously causes it to cook more and sometimes that can make it dry and why risk that when you don’t have to? Sadly this type of pasta and sauce often does need reheating or it’s just a bit too much of a solid texture, especially when the sauce/cheese cools.
This pasta can also work with a variety of other proteins; Steak, pork, chicken or even something like bacon (get unsalted though as there’s a lot of salt already). You could do it with a meat replacement too or something like tofu just make sure to soak it in the seasonings and be sure to get it nice and crisped up first.
DANNIIXBHRI 