Tag Archives: tagliatelle


Navigation in nature is an incredible thing but it often throws in a few oddities: for instance, have you ever wondered how a bumble bee can navigate itself to pollen and then back to the nest, yet it cannot find its way out of a conservatory with the double doors wide open?

Now, I’m not one to gloat over this  – I have the sense of direction of an Asda shopping trolley – but it did get me thinking; that there are some incredible examples in nature of an in-built instinctual compass. Wild salmon are a case in point. Born in fresh water, they then migrate to the ocean, before returning to fresh water to reproduce. It is said that species will then return to the exact spot where they were born in order to spawn.

I love that. Nature may be brutal, but it is an incredible source of wonder.

As well as being exceptionally good navigators, however, salmon are also extremely good for eating. They are a rich and versatile protein and are abundant in Omega-3 fatty acids, owing to the higher fat content in the flesh.

There are so many different ways of cooking salmon: pan fried, poached, smoked or simply baked in foil with a dash of white wine and some vegetables. I personally like it wrapped in a buttery pastry parcel (en croute/wellington) with a good dollop of horseradish or mustard. If you prefer thinly sliced smoked salmon, I find that it’s often a good idea to add a dash of lemon juice, whcih helps to enhance the flavour.

For the recipes below I’ve tried to show a few variations. Hope you enjoy them.

Pesto topped salmon with spinach, lentils and barley

Salmon and lentils is to France what pie and mash is the Britain. The image doesn’t quite qualify as ‘pesto glazed’ but the recipe still works a treat.

Salmon with pesto, spinach, lentils and barley

Serves 1


  • 1 salmon portion
  • 1 tsp fresh basil pesto
  • 400g baby spinach, washed
  • 150g green lentil, pea and barley mix, soaked overnight
  • 300ml water


  • Place the green lentil, pea and barley mix into a medium pan with the water and bring to a rolling boil. After 30 minutes remove the pan from the heat.
  • Meanwhile, bring a separate small pan of water (just enough to immerse the fish) to a gentle simmer and poach the salmon for 7-8 minutes. Remove from the heat and cover with a lid.
  • Remove the salmon from the water with a slotted spoon, place the water back on the heat, bring to a boil, this time adding the spinach for around 1 minute.
  • To serve, drain the lentil, pea and barley mix and place onto the plate. Remove the wilted spinach a slotted spoon and place this on top, followed by the salmon portion.
  • Using a teaspoon, spread the pesto onto the top of the salmon portion and serve.

Salmon tagliatelle with chives and boursain cheese

A simple supper dish using salmon with deliciously creamy cheese

Salmon flakes with tagliatelli, chives and boursin cheese









Serves 1 – 2


  • 200g tagliatelle pasta
  • 1 tbsp olive oil
  • 1 x 150g salmon portion, poached and flaked
  • 40g boursain cheese
  • Chives, to garnish
  • Salt and pepper


  • Cook the pasta according to packet instructions. Drain the water and place the pasta back into the pan.
  • Toss together with the olive oil and boursain cheese then fold in the salmon.
  • Serve onto warm plates and sprinkle with chives.

Salmon and cottage cheese bagel with and dill and capers

I’ve substituted the more commonly used cream cheese for cottage cheese in this recipe for a higher protein/less fat content. Still a great combination atop the chewy bagel.

Salmon and cottage cheese bagel with capers and dill

Serves 1 – 2


  • 1 plain bagel
  • 60g cottage cheese
  • 3 – 4 slices of smoked salmon
  • 1 tbsp capers
  • a few sprigs of dill, chopped


  • Mix the cottage cheese with the dill.
  • Slice the bagel in half horizontally and spoon on the cottage cheese and dill. Layer the salmon slices on top, sprinkle on the capers with a squeeze of lemon and serve.

Salmon with butternut squash, carrots, mushrooms and butterbeans

Flaked salmon alongside root vegetables provides great texture in this sustaining dish.

Salmon with squash, butterbeans, mushrooms and rice

Serves 1 – 2


  • 50g butter beans
  • 2 carrots, sliced (1cm width)
  • 1/4 medium butternut squash, chopped into 1cm squares
  • 50g brown rice
  • 1 salmon portion
  • 50g button mushrooms, sliced
  • a small handful of black olives
  • 500ml water
  • Salt and pepper


  • Bring the water to the boil in a deep pan, then add the carrots, butternut squash and rice. Continue to boil for 15 minutes.
  • Add the butter beans and mushrooms and cook for a  further 5 minutes.
  • Turn down to a simmer and gently place the salmon in the pan and cover with a lid so that the salmon steams in the broth. Cook the salmon in the pot for 10-12 minutes until cooked through.
  • Remove the lid and cook until the water has been absorbed/evaporated.
  • Season with salt and pepper and serve.