Dive into the delightful world of Dutch cuisine with our tantalizing Zalm Tagliatelli met Zeewier! This exquisite dish combines the rich flavors of tender salmon and earthy seaweed with perfectly cooked tagliatelle, creating a symphony of taste that will transport your palate to the coast of the Netherlands. Perfect for a quick weeknight dinner or an impressive meal for guests, this recipe is not only simple but also packed with nutrition. Are you ready to impress your family and friends with a dish that’s as beautiful as it is delicious? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Dutch
Serves: 4 servings
Ingredients
- 300g tagliatelle
- 200g salmon fillet
- 50g seaweed, rehydrated
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Begin by preparing all your ingredients. Measure out 300g of tagliatelle, 200g of salmon fillet, and 50g of rehydrated seaweed. Set these aside.
- In a large pot, bring salted water to a boil. Once boiling, add the tagliatelle and cook according to the package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the salmon fillet to the skillet.
- Cook the salmon for about 4-5 minutes on each side, or until it is cooked through and flakes easily with a fork. Season with salt and pepper to taste.
- Once the salmon is cooked, remove it from the skillet and let it rest on a plate for a few minutes. In the same skillet, add the rehydrated seaweed and sauté for about 2-3 minutes, allowing it to absorb the flavors of the olive oil.
- After the tagliatelle has finished cooking, reserve a small cup of pasta water and then drain the pasta. Add the drained tagliatelle to the skillet with the seaweed.
- Flake the cooked salmon into bite-sized pieces and add it to the skillet with the tagliatelle and seaweed. Drizzle with 1 tablespoon of lemon juice and toss everything together gently. If the pasta seems dry, add a little reserved pasta water until you reach your desired consistency.
- Season the dish with additional salt and pepper if needed. Toss everything together until well combined.
- To serve, plate the tagliatelle mixture and garnish with fresh dill. Enjoy your Zalm Tagliatelli met Zeewier!
Tips
- Prep Ahead: To save time, prepare your ingredients in advance. Rehydrate the seaweed and chop the salmon the night before, so you can whip up this dish in just 30 minutes!
- Pasta Perfection: Make sure to cook the tagliatelle al dente for the best texture. It will continue to cook slightly after being added to the skillet, ensuring it’s perfectly tender without becoming mushy.
- Flavor Boost: Don’t skip the lemon juice! It adds a refreshing zing that balances the richness of the salmon and the umami of the seaweed.
- Experiment with Seaweed: If you can’t find the specific type of seaweed called for in the recipe, feel free to experiment with other varieties like nori or wakame for a unique twist.
- Garnish for Appeal: Fresh dill not only enhances the flavor but also adds a pop of color to your dish. A sprinkle of lemon zest can also elevate the presentation and taste!
- Leftover Magic: If you have leftovers, store them in an airtight container in the fridge. The flavors will meld beautifully, making for a delicious lunch the next day!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 30g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 65mg
