An easy to make recipe for Tagliatelle Pasta with Grilled Salmon and Baby Spinach
300 g fresh Norwegian Salmon with skin on
Ina Paarman’s Fish Spice
200 g Portabellini mushrooms (bigger are better for this recipe)
1 t (5 ml) Ina Paarman’s Garlic Pepper Seasoning
300 g fresh tagliatelle noodles
½ packet baby spinach
1 t (5 ml) Ina Paarman’s Pasta Spice
Remove the fish from the fridge, season on both sides with Fish Spice and then coat on both sides with olive oil. Leave at room temperature. Preheat a cast iron griddle pan.
Trim the stems of the mushrooms level with the caps and toss with Garlic Pepper Seasoning and about 3 T olive oil. Cook fresh pasta in unsalted boiling water for no more than 4 minutes. Add the spinach to the pasta and cook for another 3 minutes. Drain in a colander and decant the pasta back into the saucepan. Add Pasta Spice and 2-3 T olive oil. Toss lightly.
Cook the salmon, fleshy side down, and the mushrooms, rounded side down, until clearly marked. Turn and cook the other side. Pull the fish apart with 2 forks into small bite-size pieces. Discard the skin. Slice the mushrooms. Gently blend the Salmon chunks and sliced mushrooms with the pasta. Dish pasta into 4 deep warmed plates. Finish with a dash of olive oil or lemon zest and chopped parsley.
Use tuna or chicken breast fillets seasoned with Chicken Spice in place of Fish Spice.
By: Ina Paarman