EatSmarter exclusive recipe

Tagliatelle with Salmon-Endive Sauce(Family Style: For 1 Adult and 1 Kid, Ages 7-14)

Tagliatelle with Salmon-Endive Sauce - Tagliatelle with Salmon-Endive Sauce - Pasta for all ages - creamy and mild
Tagliatelle with Salmon-Endive Sauce - Pasta for all ages - creamy and mild

(0)

Calories:478 kcal
Difficulty:easy
Preparation:15 min
Ready in:20 min
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1 serving contains (Percentage of daily recommendation)
Calories478 kcal(24%)
Protein30 g(60%)
Fat14 g(18%)
Carbohydrates54 g(21%)
Added Sugar0 g(0%)
Roughage5 g(17%)

Recipe development: EAT SMARTER

Ingredients

For servings

Salt
7 ouncesSalmon (frozen)
2Belgian endive (About 250 g)
1Organic orange (about 200 grams)
1 tablespoonCanola oil
1 teaspoonPastry flour
¾ cupsMilk (low-fat)
Pepper
4 ouncesTagliatelle
1 tablespoonSour cream
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Kitchen Utensils

1 Pot, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Fine grater, 1 Citrus juicer, 1 Tablespoon, 1 Skillet, 1 Wooden spoon, 1 Teaspoon, 1 Measuring cups, 1 Sieve

Directions

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1 In a pot, bring salted water to a boil for the pasta. Cut the frozen salmon fillet with a sharp large knife into about 2 cm (approximately 3/4-inch) cubes.
2 Rinse endive, drain and thinly slice.
3 Rinse orange in hot water, wipe dry and finely grate the zest. Cut orange in half and squeeze.
4 Heat the oil in a deep skillet and cook the endive 1-2 minutes over medium heat.
5 Sprinkle flour over endive and pour in milk. Season with salt and pepper and add orange zest. Cover and cook over low heat for 5 minutes.
6 Cook pasta until al dente in the pot of boiling salted water according to package directions.
7 Add orange juice, sour cream and diced salmon to the endive. Simmer over low heat for 3-4 minutes. (If necessary, add a little water.) Season with salt and pepper.
8 Drain the pasta and serve with the salmon-endive sauce.
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