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Salmon and Pea Tagliatelle Print Email


1 pound dried tagliatelle, or 1.5 pounds fresh
1 pound salmon fillet
1 tablespoon olive oil
1 cup vegetable stock
2 shallots, finely chopped
1/2 pound frozen or fresh peas
1/2 cup low-fat plain yogurt
3 tablespoons chopped fresh parsley

Bring a pot of salty water to boil. Cook the pasta until al dente if dried, tender if fresh.

Meanwhile, in a second skillet or small pot, bring the stock to a boil and add the shallots, peas, and salt and black pepper to taste. Cook until the peas are tender, longer if fresh.

In the meantime, heat a large skillet over medium-high heat. Add the olive oil, then cook the salmon skin-side up until 3/4 cooked through. Flip and finish cooking. The skin should remove easily from the fish. Discard the skin and flake the salmon gently.

Drain the pasta and return to its cooking pot. Add the yogurt along with the pea mixture and the chopped parsley. Toss well to combine, then stir in the salmon chunks. Divide into bowls and serve immediately. -serves 4- Adapted from Delicious.
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