Grilled Norwegian Salmon with Tagliatelle Pasta
4 servings
40 minutes
Grilled Norwegian salmon with tagliatelle pasta is a refined dish that combines the freshness of northern fish with Italian sophistication. The salmon, marinated in a mixture of salt, sugar, and pepper, gains a rich flavor that unfolds after grilling. Its tender texture is perfectly complemented by a creamy sauce made from sour cream and fish broth with shallots and pepper. Tagliatelle pasta is a classic element of Italian cuisine that pairs beautifully with salmon, while broccoli and cherry tomatoes add freshness and lightness. This dish not only delights with its rich taste but also looks aesthetically pleasing on the plate, making it an excellent choice for a festive dinner or special occasion. Its deep aromas and variety of textures leave unforgettable impressions.
1
Norwegian salmon is marinated in a mixture of salt, sugar, and pepper for a day.
- Norwegian salmon fillet: 800 g
- Mixed peppercorns (four peppers): 2 tablespoons
2
After that, remove the fish mixture, cut the salmon into medallions, coat them in onion, and grill.
- Norwegian salmon fillet: 800 g
- Shallot: 1 head
3
To prepare sour cream sauce, sauté pepper and shallots in vegetable oil, add sour cream, fish broth, and let the mixture simmer for 12-15 minutes. Season with salt and strain the sauce.
- Shallot: 1 head
- Sour cream: 100 g
- Fish stock: 100 g
- Mixed peppercorns (four peppers): 2 tablespoons
4
Cook the pasta. Boil the broccoli in salted water until tender. Sauté the tomatoes lightly in oil.
- Tagliatelle: to taste
- Broccoli: 400 g
- Cherry tomatoes: 12 pieces
5
Place the salmon on top of the pasta. Arrange broccoli, tomatoes, and sauce around it.
- Norwegian salmon fillet: 800 g
- Broccoli: 400 g
- Cherry tomatoes: 12 pieces
- Sour cream: 100 g