Tagliatelle with salmon sauce is a dish you can make from Yanuary to April when oranges can be found very easily.
It's an easy-to-do recipe but very tasty, ideal for your family weekly menu but for a special occasion too.
You will need: dry egg tagliatelle, fresh salmon, oranges, extra virgin olive oil and chives.
Here's the recipe!

Prepare the salmon. The first step is to remove the salmon skin salmon and cut its meat into cubes. Put them in a bowl. Squeeze oranges and cover the fish cubes with the orange juice. Add 2 tablespoons chives, cover the bowl and let the fish marinate for at least an hour.

Prepare the sauce and cook the tagliatelle. While you are cooking the tagliatelle in abundant salt water, you have to prepare the sauce. Remember to follow the directions on the package to cook correctly the pasta or our instructions to have the best result.
Transfer the fish together with all its marinating juice into a non-stick frying pan, season to taste with salt and cook over a medium heat, stirring now and then. It takes about 10 minutes. Your sauce must not be too reduced.
Cook the tagliatelle until "al dente" stage and drain. Put the tagliatelle into the pan, add the remaining chives, stir and cook over a fierce heat for a minute, stirring with a wooden spoon, in order all the ingredients flavor well.
Switch off the gas, add the olive oil and stir well.

Serve immediately.

Note

• - Buying salmon, choose fillets to have better results. Prefer wild salmon and not farmed salmon (read more on our blog)
• - Generally in Italy if we have some pasta left we warm it up with excellent results. In this case we suggest not to warm up the tagliatelle combined with marinated salmon. Cook the right amount.
• - You can choose salmon tagliatelle in your daily menu as main dish or in a dinner party with other courses. Read our themed menu ideas.

Healthy eating

• - Daily menu. The presence of salmon and the protein amount suggest to combine it only with a vegetable dish. Raw or cooked vegetables dressed only with a teaspoon of olive oil per head. Complete your meal with fresh fruits.
  We remember pasta should be eaten preferably at lunch and the calories eaten at lunch should be 500 - 700 (30 - 35% of energy needs for an adult if his daily needs are about 2000 calories and he correctly divides his calories into 5 micro-meals).
  Here are the doses per head: 60 g (2 1/4oz) pasta, 100 g (3 1/2oz) fresh salmon, 1 tablespoon extra virgin olive oil, aromatic herbs and 1 medium-size orange.
• - Special occasion menu. Don't worry about fat, calories, sugars ... it happens rarely, doesn't it? In this case the doses are enough for more people ( it can serve 8 people)
• - This is a tomato-free sauce. So it's ideal for people who can't eat tomatoes.
• - If you want to drink a glass of wine remember you have to add 80-85 kCal per 100 ml.
• - If you want to know more about Italian pasta and its nutrition value read this page.
• - We remember you our original home recipes can be made without salt; there is a combination of flavors that substitutes salt. Other no salt recipes ...

What's the right wine for " Tagliatelle with salmon " ?

Our suggestion is: Vermentino di Sardegna (white wine of Sardinia)