Salmon & Tagliatelle in Cream Cheese Sauce

Prepared this simple and tasty lunch for our younger son today.  The preparation took me exactly 25 minutes.  The salmon strips were stir-fried with shredded red chilli in butter for just 3 minutes for that extra flavour.  Whereas, the sauce is made up of crème fraîche, grated Emmental cheese and vegetable stock.  His thumb-ups really made my day!

Ingredients (serves 4):

500 g Tagliatelle or Linguine noodles

350 g salmon filet

1 red chilli, to be deseeded and shredded

2-3 tbsp lemon juice

2 tbsp butter

1 medium-size onion, to be peeled and finely diced

2 pips garlic, to be peeled and finely diced

125 ml instant vegetable stock

100 ml cooking white wine (one can add vegetable stock instead)

200 g crème fraîche

150 g grated Emmental cheese

salt & pepper to taste

chopped chives, for garnishing

Method:

Prepare noodles according to packet instructions.  Cut salmon into 1-cm strips and set aside.

In a saucepan, heat 1 tbsp butter over medium heat.  Stir-fry diced onion and garlic until translucent. Then, add vegetable stock and white wine.  Stir in crème fraîche and grated cheese.  Cook for about 5 minutes until a creamy consistency is reached. Season with salt and pepper to taste.

In a medium-size pan, heat remaining butter over medium heat.  Add salmon and shredded red chilli. Stir-fry for about 3 minutes.  Season with salt, pepper and lemon juice to taste.

There are two ways to serve this dish, i.e.  add a portion of noodles in a deep plate and pour sauce over.  Then, arrange salmon strips on top and serve garnished with chopped chives.  Or add hot noodles and chopped chives to sauce and mix well. Serve with fried salmon on top.

Bon Appetit!